Chocolate Brownie Baklava
Indulge in the irresistible fusion of two beloved desserts with this Chocolate Brownie Baklava recipe! Layers of flaky, buttery phyllo dough meet rich, fudgy brownie batter and a nutty blend of walnuts and pecans, all baked to golden perfection. The crowning touch? A luscious honey-lemon syrup that soaks into every layer, creating a dessert that’s decadently gooey yet delightfully crisp. Perfect for impressing guests or satisfying your sweet tooth, this unique twist on a classic pastry is as stunning as it is delicious. With a balance of textures and a symphony of flavors, this Chocolate Brownie Baklava is an unforgettable treat!
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Recipe Information
Ingredients
- 16 sheets (thawed if frozen) phyllo dough
- 250 grams (melted) unsalted butter
- 200 grams semi-sweet chocolate chips
- 150 grams (finely chopped) walnuts
- 150 grams (finely chopped) pecans
- 100 grams granulated sugar
- 1 teaspoon pure vanilla extract
- 30 grams cocoa powder
- 60 grams all-purpose flour
- 2 large eggs
- 50 milliliters milk
- 120 milliliters honey
- 50 milliliters water
- 1 tablespoon lemon juice
Instructions
Preheat your oven to 175°C (350°F). Grease a 9x13-inch baking dish and set it aside.
In a mixing bowl, combine the semi-sweet chocolate chips and melted butter. Microwave in 20-second intervals, stirring in between, until the chocolate is smooth and melted.
Whisk in the granulated sugar, vanilla extract, and cocoa powder. Add the eggs one at a time, followed by the flour and milk, mixing until just combined. This will be your brownie batter.
In another bowl, mix the chopped walnuts and pecans together. Set this aside as the nut filling.
Lay a sheet of phyllo dough in the prepared baking dish and brush it with melted butter. Repeat with 7 more phyllo sheets, one at a time, brushing each with butter.
Spread half of the brownie batter evenly on top of the phyllo layers.
Sprinkle half of the nut mixture over the brownie batter.
Layer another 8 phyllo sheets on top, buttering each sheet as before.
Spread the remaining brownie batter over the top phyllo layer, and sprinkle the remaining nut mixture evenly.
Using a sharp knife, score the baklava into diamond or square shapes, cutting through the top layers of phyllo.
Bake in the preheated oven for 40-45 minutes, or until the top is golden and crisp.
While the baklava is baking, prepare the syrup by combining the honey, water, and lemon juice in a small saucepan. Bring the mixture to a simmer over medium heat and cook for 5 minutes. Remove from heat and let it cool slightly.
Once the baklava is out of the oven, immediately pour the syrup evenly over the hot baklava. Allow it to soak and cool completely before serving.
Enjoy your Chocolate Brownie Baklava, either warm or at room temperature!
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.8 g | 52% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 77 mg | 26% | |
| Sodium | 131 mg | 6% | |
| Total Carbohydrate | 48.6 g | 18% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 28.7 g | ||
| Protein | 7.5 g | 15% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 189 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
