Chocolate Brownie Baklava Recipes

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BROWNIE BAKLAVA



Brownie Baklava image

Make and share this Brownie Baklava recipe from Food.com.

Provided by Food.com

Categories     Dessert

Time 4h

Yield 24 serving(s)

Number Of Ingredients 13

3/4 cup unsalted butter
4 ounces unsweetened chocolate squares
1 1/2 cups granulated sugar
4 large eggs
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon salt
2 teaspoons ground cinnamon
1 cup chopped walnuts
3/4 cup chopped pistachios, divided
1 (16 ounce) package phyllo dough, thawed
2/3 cup unsalted butter, melted
1/3 cup honey

Steps:

  • For the brownie batter:.
  • Melt the butter and chocolate squares in a double boiler, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Sift in the flour and cinnamon and mix. Fold in 1 cup chopped walnuts and 1/2 chopped pistachios. Set brownie batter aside.
  • For the brownie batter:.
  • In a large bowl set over a pan of simmering water, melt the butter and chocolate together over a low heat, stirring constantly until melted.
  • Take off the heat and stir in the sugar, eggs and vanilla until smooth. Fold in the flour, salt, cinnamon, walnuts and 1/2 a cup of the pistachios.
  • For assembly:.
  • Unroll the phyllo dough out on a work surface. Place a 9-inch spring form cake pan on the center of the pastry. Use a sharp knife to cut all the way around the cake tin to make circle-shaped pieces of dough. Keep the phyllo covered with a damp cloth while you are assembling the baklava.
  • Brush the base and sides of the springform pan with melted butter. Place one circle of phyllo dough at the bottom of the cake pan. Brush with melted butter. Repeat this so you have a total of 7 layers of phyllo in the cake pan, each layer having been brushed with butter.
  • Spread half of the brownie batter evenly over the phyllo dough in the cake pan.
  • Layer 7 more sheets of phyllo dough over the brownie batter, brushing each with a layer of butter before laying on the next.
  • Spread the remaining brownie batter over the phyllo.
  • Top this with the remaining phyllo sheets, brushing each layer with melted butter before laying on the next. This will be quite a thick section of phyllo layers!
  • Chill the whole thing for 2 hours, so the brownie batter has firmed up which will make it easier to cut.
  • Once it has been chilled, preheat the oven to 350 degrees F.
  • Using a sharp knife, cut the unbaked baklava into the chevron star pattern (as shown in the video) going all the way through the top layers of phyllo.
  • Bake for 50-60 minutes, until a skewer inserted into the center of the brownie, comes out with some moist crumbs and a bit of batter clinging to it (it shouldn't be completely gooey in the middle, but it also shouldn't be completely cooked through or the brownie will be dry).
  • Remove from the oven and pour the honey over the top of the brownie. Top with the remaining chopped pistachios.
  • Let cool completely, for 2-3 hours, before removing from the spring form pan and cutting into pieces.

Nutrition Facts : Calories 324.4, Fat 20.2, SaturatedFat 9.5, Cholesterol 59.8, Sodium 154.9, Carbohydrate 33.7, Fiber 2.1, Sugar 16.9, Protein 5.2

CHOCOLATE BROWNIE BAKLAVA



Chocolate Brownie Baklava image

This is a recipe from the Top of the Riverfront in St. Louis. The recipe was featured on Rachel Ray's Tasty Travels. Plan ahead, as brownies need to cool several hours or overnight (cook time accounts for this).

Provided by Lorianne1

Categories     Dessert

Time 6h30m

Yield 4 serving(s)

Number Of Ingredients 15

1 cup unsalted butter, at room temp
2 cups sugar
4 ounces bittersweet chocolate, melted and cooled
2 large eggs
1 teaspoon vanilla extract
1/4 cup praline liqueur
3/4 cup all-purpose flour
1/4 cup unsweetened cocoa
1/4 teaspoon fine sea salt
5 sheets phyllo dough
1/2 cup clarified butter
4 scoops vanilla ice cream
1 cup caramel sauce
1 cup chocolate syrup
1 cup pecans, chopped

Steps:

  • Preheat oven to 350°F.
  • Butter and flour a 9 x 13 pan.
  • Place softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light.
  • Add sugar and whisk till light and luffy.
  • Whisk in cooled chocolate, then add the eggs 1 at a time, whisking after each addition.
  • Whisk in Vanilla and liquer.
  • Sift in the flour, cocoa, and salt and fold in until combined.
  • Transfer the batter to the prepared baking pan, smoothing it out evenly, and bake in the center of the oven until the brownies have puffed slightly around the edges and are shiny on the surface, about 30 minutes. They will still be very moist in the center.
  • Allow brownies to cool 4-6 hours, but overnight is best.
  • When you are ready to make the baklava, preheat the oven to 375°F.
  • Brush the phyllo sheets with clarified butter and stack them.
  • Cut phyllo sheets into 4 (6 inch) squares.
  • Brush one side of the 4 squares with caramel sauce and sprinkle with half of the chopped pecans.
  • Cut the brownies into 3-inch squares and place one on each fillo square. (you will have leftover brownies).
  • Fold phyllo sheets around the brownie like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet.
  • Bake until golden brown, about 4-5 minutes.
  • carefully place on plate with a scoop of ice cream. Cover in carmel sauce, chocolate sauce, and pecans.

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