Chocolate Brownie Baklava Recipes

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 oven to 425.
• Mix sugar, cinnamon, chopped nuts, and chocolate chips in mixing bowl.
• Melt butter in medium saucepan/
• Place one sheet of filo dough in an 11x9 pan and butter it, continuing until you have used 1/8 to 1/4 of the package (my personal preference).
• Then spread on a layer of chocolate mixture. Repeat with filo dough and chocolate until all is used.
• Cut into 1" squares. Place in oven and bake about 35 minutes (until golden brown).
• While that is baking, in a medium saucepan over medium-low, heat the honey, water, and lemon juice until it comes to a light boil. Remove from heat.
• Once your baklava is out of the oven, place the pan on a cookie sheet and immediately pour syrup mixture over. BE CAREFUL THE SYRUP WILL MOST LIKELY START TO BOIL IMMEDIATELY (sometimes overflowing onto the cookie sheet). Allow to cool, then enjoy.
• For looks I sometimes melt a few chocolate chips and drizzle them on top.

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.

Steps:

• Preheat oven at 350 degrees F.
• Prepare brownies as directed on the box for "cake-like" brownies but add additional 3 eggs. Spread half the batter into an 8 by 8-inch prepared pan, top evenly with the pecans and chocolate caramel covered wafers.. Cover with remainder of batter. Bake for 35 to 40 minutes or until the brownies are almost cooked through. Remove brownies from oven. Cool completely. Remove brownies from pan keeping square intact. Place on a baking sheet.
• Top with ganache, whipped topping, raspberries, and chocolate shavings.
• Mix together syrup and chocolate. Pour warm cream over syrup and chocolate. Stir until melted.
• Whip the heavy cream, adding the sugar and cognac.

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:

• Preheat the oven to 350 degrees F and butter a 9-inch square pan. Lining it with parchment paper is helpful as well. In a double boiler or a heatproof bowl set over a small saucepan of simmering water, melt the butter and bittersweet chocolate together, stirring often to avoid scorching. Set it aside off the heat.
• In a big bowl, whisk both sugars, the eggs and yolks. Whisk in the salt and vanilla. Add the melted butter and chocolate and whisk to just combine.
• Gradually stir in the flour and mix until everything is combined and smooth. Stir in the chocolate chips.
• Scrape the batter into the prepared pan and bake for 35 to 45 minutes, or until a toothpick inserted into the middle displays as much goo on it as you want to see in the middle of those brownies!
• Let the brownies cool in the pan on a rack for about 45 minutes. Brownies need time to set, and if you try to cut them while they are too warm, they will fall apart and ruin your day. Slice them at room temperature or colder, and if you want them warm, just put them in a hot oven for a minute or two. Serve the brownies with ice cream, duh!

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). Grease an 11x7 inch baking pan.
• In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.

Steps:

• Butter a 15x10x1-in. baking pans. Unroll one package of phyllo dough; cut stack into a 10-1/2x9-in. rectangle. Repeat with remaining phyllo. Discard scraps., Line bottom of prepared pan with two sheets of phyllo dough (sheets will overlap slightly). Brush with butter. Repeat layers 8 times. (Keep dough covered with plastic wrap and a damp towel until ready to use to prevent it from drying out.), In a large bowl, combine the nuts, chocolate chips, sugar, cinnamon and lemon zest. Sprinkle 2 cups over top layer of phyllo., Top with four layers phyllo dough, buttering each layer. Top with 2 or more cups nut mixture. Top with four layers phyllo dough, buttering each layer; top with remaining nut mixture. Top with the remaining phyllo dough, brushing each layer with butter. Drizzle any remaining butter over top. , Using a sharp knife, cut baklava into 1-1/2-in. diamonds. Bake at 325° for 50-60 minutes or until golden brown. Meanwhile, combine the syrup ingredients in a saucepan; bring to a boil over medium heat, stirring occasionally. Reduce heat; simmer, uncovered, for 20 minutes. Pour over warm baklava. Cool completely in pans on wire racks.

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 a 9x13-inch baking pan with cooking spray.
• Stir flour, white sugar, brown sugar, cocoa powder, baking powder, and salt together in a large bowl. Pour in water, vegetable oil, milk, and vanilla extract; mix until well blended. Spread into the prepared pan.
• Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 30 minutes. Let cool completely, about 30 minutes.
• Stir confectioners' sugar, butter, and cocoa powder together in a bowl until smooth. Mix in enough milk to reach a spreading consistency.
• Spread frosting over cooled brownies; drizzle caramel topping on top. Cut into squares.

Steps:

• Place chocolate chips in a metal bowl. Heat cream to a simmer. Pour over chocolate chips and whisk until smooth. Add butter and whisk until incorporated.
• Pour chocolate into one 16-oz zipper-lock bag and refrigerate until firm to the touch.
• Using wooden dowel or chopstick, punch a ½ inch hole in the underside of each brownie.
• When chocolate is firm, snip off one of the bottom corners of the bag. Pipe 2 tablespoons of filling into each brownie hole.
• Place up to 5 brownies, with the hole facing up, on a plate; heat on high in the microwave for approximately 10 seconds.
• 6. Remove to clean plates and split the brownies in half, allowing the chocolate to flow. Garnish with fresh fruit and confectioner's sugar.
• **For smaller serving sizes, adjust recipe accordingly.

Steps:

• Preheat oven to 350 degrees.
• Grease a 9x13" pan.
• Melt shortening in a large saucepan over low heat, then stir in cocoa.
• Remove from heat.
• Mix in sugar and vanilla then mix in eggs one at a time.
• Stir in remaining ingredients then stir in nuts.
• Bake for 30 minutes.
• Cool completely, before cutting into 2x2" squares.
• I have read all the great reviews and learned from them, thank you all. Now I line my pan with buttered alumunin foil or parchment paper. This works very well.

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 10x14-inch baking pan with butter.
• Mix pecans, dark chocolate, 3/4 cup sugar, and cinnamon in a bowl. Trim phyllo dough to fit prepared baking pan. Layer 8 sheets of phyllo dough in prepared baking pan, brushing each sheet with melted butter; sprinkle with 2 cups pecan mixture. Spread butter on 4 more sheets of phyllo and layer over pecans; sprinkle with 2 more cups pecans. Repeat layers with 4 more sheets of phyllo and remaining pecans. Pour any leftover butter over baklava.
• Cut through the top few layers of phyllo lengthwise, leaving bottom layer intact, to create 4 long rows. Make evenly-spaced zigzag cuts along each row to create small triangles, again leaving bottom layer of phyllo intact.
• Bake in preheated oven until phyllo dough is golden brown and flaky, about 1 hour; immediately finish cutting through to bottom layer of baklava.
• Bring orange juice, honey, water, 1/2 cup sugar, and lemon juice to a boil in a saucepan; reduce heat to medium and simmer until thickened, about 20 minutes. Pour sauce over baklava.
• Melt remaining 2 ounces chocolate and 1 teaspoon butter in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Drizzle chocolate over baklava. Cover and refrigerate until ready to serve.

Steps:

• In a small skillet, melt butter over low heat.
• Let stand a few minutes.
• Skim off and discard white foam from top and do not use any milky residue that sinks to bottom.
• The clear yellow liquid is clarified butter.
• Preheat oven to 350°F.
• In a medium bowl, combine pecans, cinnamon, 1/4 cup sugar, and chocolate chips.
• Mix well.
• Open and stack phyllo sheets on a damp towel.
• Cover with a damp towel to prevent drying out.
• Brush a 12x18-inch sheet cake pan with clarified butter.
• Layer half of phyllo sheets (about 10 x 12) in pan, brushing each sheet with butter.
• Spread half of nut mixture evenly over layered phyllo sheets.
• Brush next phyllo sheet on both sides with butter, then place on top of nuts.
• Add 5 or 6 more phyllo sheets, brushing each sheet with butter.
• Top with the remaining nut mixture.
• Butter next phyllo sheet on both sides and place on top of the nuts.
• Top with remaining phyllo sheets, brushing each with butter.
• Using a sharp knife, cut pastry into 50 diamond-shaped pieces.
• Do not remove pastry from pan.
• Brush top with remaining clarified butter.
• Bake 40 to 50 minutes, or until golden.
• About 30 minutes before baklava is finished baking, in a small saucepan, combine remaining 1/2 cup sugar and orange juice.
• Heat to boiling over medium heat, stirring often.
• Reduce heat to medium-low and simmer 10 minutes.
• Stir in vanilla.
• Pour hot orange syrup over hot baklava as soon as it is removed from oven.
• Let stand until cool, 4 hours or overnight.
• When baklava is cool, drizzle Thin Chocolate Glaze on top.
• Allow glaze to set up before serving.
• Baklava may be kept, covered, 4 to 5 days at room temperature.
• Freeze for longer storage.
• To make the Thin Chocolate Glaze------------------.
• In a small glass bowl, combine chocolate, butter, and 1 tablespoon water.
• Heat in the microwave on High 30 to 45 seconds, or until melted and smooth when stirred.

Steps:

• Cut 185g unsalted butter into small cubes and tip into a medium bowl. Break 185g dark chocolate into small pieces and drop into the bowl.
• Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the butter and chocolate have melted, stirring occasionally to mix them.
• Remove the bowl from the pan. Alternatively, cover the bowl loosely with cling film and put in the microwave for 2 minutes on High. Leave the melted mixture to cool to room temperature.
• While you wait for the chocolate to cool, position a shelf in the middle of your oven and turn the oven on to 180C/160C fan/gas 4.
• Using a shallow 20cm square tin, cut out a square of non-stick baking parchment to line the base. Tip 85g plain flour and 40g cocoa powder into a sieve held over a medium bowl. Tap and shake the sieve so they run through together and you get rid of any lumps.
• Chop 50g white chocolate and 50g milk chocolate into chunks on a board.
• Break 3 large eggs into a large bowl and tip in 275g golden caster sugar. With an electric mixer on maximum speed, whisk the eggs and sugar. They will look thick and creamy, like a milk shake. This can take 3-8 minutes, depending on how powerful your mixer is. You'll know it's ready when the mixture becomes really pale and about double its original volume. Another check is to turn off the mixer, lift out the beaters and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail on the surface of the mixture in the bowl for a second or two, you're there.
• Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it up the opposite side and in again at the middle. Continue going under and over in a figure of eight, moving the bowl round after each folding so you can get at it from all sides, until the two mixtures are one and the colour is a mottled dark brown. The idea is to marry them without knocking out the air, so be as gentle and slow as you like.
• Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour mixture, shaking the sieve from side to side, to cover the top evenly.
• Gently fold in this powder using the same figure of eight action as before. The mixture will look dry and dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it will end up looking gungy and fudgy. Stop just before you feel you should, as you don't want to overdo this mixing.
• Finally, stir in the white and milk chocolate chunks until they're dotted throughout.
• Pour the mixture into the prepared tin, scraping every bit out of the bowl with the spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from side to side across the top to level it.
• Put in the oven and set your timer for 25 mins. When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin. If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for another 5 minutes until the top has a shiny, papery crust and the sides are just beginning to come away from the tin. Take out of the oven.
• Leave the whole thing in the tin until completely cold, then, if you're using the brownie tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut each quarter into four squares and finally into triangles.
• They'll keep in an airtight container for a good two weeks and in the freezer for up to a month.