NGTV NEWS | BAKERY SPECIAL
Crunch Meets Chocolate Indulgence
By Chef Romi
KOLKATA | AUGUST 30, 2026
The bakery world is constantly finding new ways to combine familiar flavours, and Kunafa Brownie is a striking example of that creativity. The dessert brings together the rich, fudgy character of a chocolate brownie with the delicate, crisp texture of kunafa pastry, creating a layered treat that offers a memorable contrast in every bite.
Ingredients
For the brownie layer:
100 g dark or semi-sweet chocolate
80 g butter
½ cup sugar
2 eggs
1 tsp vanilla essence
½ cup all-purpose flour
2 tbsp cocoa powder
A pinch of salt
For the kunafa topping:
100 g kunafa/kataifi pastry, finely chopped
40 g melted butter
2 tbsp sugar
½ tsp cardamom powder
75 g mozzarella or cream cheese, optional
Chopped pistachios for garnish
Preparation
Preheat the oven to 180°C and line a square baking tin with parchment paper.
Melt the chocolate and butter together until smooth. Stir in the sugar, followed by the eggs and vanilla essence. Add the sifted flour, cocoa powder and salt, then gently fold everything together. The batter should remain smooth without being overmixed.
Transfer the brownie mixture to the prepared tin and spread it evenly.
For the kunafa topping, loosen the pastry strands and combine them with melted butter, sugar and cardamom powder. If cheese is being used, spread a thin layer over the brownie mixture before covering it with the prepared kunafa.
Bake for approximately 25–30 minutes, until the brownie is set and the kunafa topping turns crisp and golden.
Allow it to cool completely before slicing. Finish with chopped pistachios and, if desired, a light drizzle of melted chocolate or sugar syrup.
CHEF ROMI’S BAKERY NOTE
The charm of Kunafa Brownie lies in its contrasting textures—crisp, buttery kunafa on top and a soft, chocolate-rich brownie underneath. For a bakery counter, neatly cut squares with pistachio garnish can give this fusion dessert a premium finish.
— NGTV NEWS | BAKERY SPECIAL
By Chef Romi
