Description
A decadent fusion dessert where rich tahini brownies meet the sweet, nutty magic of baklava, topped with a pistachio caramel crunch.
Ingredients
Scale
For the Crust:
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 cup tahini
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup unsalted butter, melted
- 1 tsp vanilla extract
- 1/4 tsp salt
- 1/2 cup chopped pistachios
- 1/4 cup honey
- 1/4 cup brown sugar
- 1/4 cup heavy cream
- 1/4 tsp ground cinnamon
- 1 sheet phyllo dough, crumbled
Instructions
1. Prepare the Crust:
- Preheat oven to 350°F (175°C) and line an 8×8 inch baking pan with parchment paper.
- In a bowl, whisk together flour, cocoa powder, and salt. In another bowl, mix tahini, melted butter, sugar, eggs, and vanilla until smooth.
- Combine wet and dry ingredients, then spread batter evenly into the prepared pan.
- Bake for 25-30 minutes, or until a toothpick inserted comes out with moist crumbs. Let cool completely.
- For the crunch topping, toast pistachios in a skillet over medium heat for 2-3 minutes. Add honey, brown sugar, cream, and cinnamon; simmer until thickened, about 5 minutes.
- Stir in crumbled phyllo dough, then spread the caramel crunch over the cooled brownies. Chill for 1 hour before slicing.
Notes
You can customize the seasonings to taste.