Brownie Baklava Recipes

Steps:

• In a small bowl, combine the walnuts, sugar, cinnamon and cloves; set aside. Brush a 15x10x1-in. baking pan with some of the butter. Unroll 1 package phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with 2 sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 14 times. (Keep dough covered with a damp towel until ready to use to prevent it from drying out.) , Spread with 2 cups walnut mixture. Top with 5 layers of phyllo dough, brushing with butter between each sheet. Spread with remaining walnut mixture. Top with 1 layer of phyllo dough; brush with butter. Repeat 14 times. Cut into 2-1/2-in. squares; cut each square in half diagonally. Brush remaining butter over top. Bake at 350° for 40-45 minutes or until golden brown., In a large saucepan, bring syrup ingredients to a boil. Reduce heat; simmer for 10 minutes. Strain and discard zest; cool to lukewarm. Pour syrup over warm baklava.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish.
• Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out.
• Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes.
• Bake in preheated oven until golden brown and crisp, about 50 minutes.
• While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes.
• Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square pan.
• In a large saucepan, melt 1/2 cup butter. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, 1/2 cup flour, salt, and baking powder. Spread batter into prepared pan.
• Bake in preheated oven for 25 to 30 minutes. Do not overcook.
• To Make Frosting: Combine 3 tablespoons softened butter, 3 tablespoons cocoa, honey, 1 teaspoon vanilla extract, and 1 cup confectioners' sugar. Stir until smooth. Frost brownies while they are still warm.

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.

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.

Steps:

• Preheat the oven to 350 degrees F. Butter and flour a 9 by 13-inch pan.
• Place the softened butter in a large bowl or the bowl of an electric mixer, and whisk until it is pale yellow and light. Add the sugar and whisk until the mixture is light and fluffy. Whisk in the cooled chocolate, then add the eggs 1 at a time, whisking after each addition. Whisk in the vanilla and liqueur, sift in the flour, cocoa, and salt and fold them 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 be very moist in the center. Allow the brownies to cool 4 to 6 hours, but overnight is best.
• When you are ready to make the baklava, preheat the oven to 375 degrees F.
• Brush the fillo sheets with clarified butter and stack them. Cut fillo sheets into 4 (6-inch) squares. Brush one side of the 4 squares with some caramel sauce and sprinkle with half of the chopped pecans. Cut the brownies into 3-inch squares (reserve remaining brownies for another purpose) and place one on each fillo square. Fold fillo sheets around the brownies like an envelope, brush them with clarified butter, and place them seam-side down on a baking sheet. Bake until they are golden brown, about 4 or 5 minutes.
• Carefully place them on plate with a scoop of ice cream. Cover in caramel sauce, chocolate sauce, and pecans and enjoy.

Steps:

• Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
• Grease an 8-inch square baking dish with vegetable oil cooking spray and line with a piece of parchment paper so that it has 2 inches of overhang on 2 sides of the pan.
• To make the batter: In a large bowl, combine the brown sugar, butter, honey, salt, cinnamon, vanilla extract and lemon zest. Whisk together for 1 minute until smooth. Add the egg and whisk to incorporate. Add the flour and whisk to combine. Fold in the nuts, scrape into the prepared baking dish and bake until puffed and golden brown on the edges but still light in the center, 28 to 30 minutes. Allow to cool in the pan to room temperature.
• Remove the blondie from the pan and spread the Frosting on top in a swirly layer. Garnish with chopped pistachios and refrigerate for 30 minutes to allow the frosting to get firm for nice slicing. Slice into diamond-shaped bars and serve.
• To prepare the frosting: In the bowl of a stand mixer fitted with a paddle attachment (or with a hand mixer), cream together the butter and honey until light and creamy, 30 seconds to 1 minute. Add the powdered sugar, lemon zest and juice and salt, then whip for 2 to 3 minutes or until pale and fluffy.