Fudgy Chocolate Baklava

Crunchy layers of phyllo dough filled with fudgy cinnamon-spiked walnut brownie and soaked in sweet honey to become Brownie Baklava bliss! This unique dessert offers a delightful interplay of textures and rich flavors, combining the best aspects of traditional baklava with the beloved decadence of a homemade brownie. Perfect for special occasions or when you simply crave an extraordinary sweet treat.

Brownie Batter:

• 3/4 cup (1–1/2 sticks) unsalted butter
• 4 ounces unsweetened chocolate squares
• 2 cups granulated sugar
• 4 large eggs, lightly beaten
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 2 teaspoons ground cinnamon
• 2 cups chopped walnuts, divided

Baklava Assembly & Honey Glaze:

• 1 (16 ounce) package thawed phyllo dough
• 1 cup (2 sticks) unsalted butter, melted
• 1–1/2 cups honey (high quality recommended)

Instructions for Brownie Baklava Perfection

1. Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your baklava bakes evenly and achieves that perfect golden crispness. Have your 9×13-inch baking dish ready.
2. Craft the Fudgy Brownie Batter: In a large microwave-safe bowl, combine the unsalted butter and unsweetened chocolate squares. Microwave on high for 2 minutes, stirring thoroughly every 30 seconds, until the mixture is completely melted and smooth. Allow this chocolate mixture to cool slightly – just enough so it’s warm to the touch but not hot – before incorporating the granulated sugar, ensuring it dissolves well. Next, beat in the large eggs one at a time, followed by the vanilla extract, mixing until everything is well combined and glossy. Gently stir in the all-purpose flour and ground cinnamon until just combined, being careful not to overmix. Finally, fold in 1-1/2 cups of the chopped walnuts, distributing them evenly throughout the batter. Set this delectable brownie batter aside as you prepare your phyllo.
3. Prepare the Phyllo Dough: Carefully unroll the thawed phyllo dough onto a clean work surface. To ensure the phyllo fits your baking dish perfectly, place your 9×13-inch baking dish directly in the center of the phyllo sheets. Using a sharp knife, carefully cut around the edges of the dish, trimming the phyllo to fit its exact dimensions. As you work, it is crucial to cover the remaining phyllo sheets with a lightly damp cloth or plastic wrap. This prevents the delicate dough from drying out and becoming brittle, which can make it difficult to handle.
4. Layer the First Phyllo Foundation: In a separate microwave-safe bowl, melt 1 cup of unsalted butter until fully liquid. Generously brush the bottom and sides of your 9×13-inch baking dish with some of this melted butter. Place a single sheet of phyllo dough in the bottom of the prepared dish, smoothing it out gently. Immediately brush this sheet generously with melted butter, ensuring full coverage. Repeat this process with 6 more sheets of phyllo dough, layering each one individually and brushing it thoroughly with melted butter before adding the next. This creates the foundational crispy base for your baklava.
5. Build the Brownie Layers: Once your 7 buttered phyllo sheets are in place, carefully spread half of the prepared brownie batter evenly over this phyllo foundation. Ensure the brownie layer is consistent across the entire surface. On top of the brownie layer, gently place 6 more sheets of phyllo dough, brushing each sheet generously with melted butter as you layer them, just as before. After these 6 layers, spread the remaining brownie batter evenly over these middle phyllo layers.
6. Complete the Phyllo Topping and Pre-Cut: To finish the baklava assembly, top the second layer of brownie batter with the remaining phyllo sheets. As with all previous layers, brush each phyllo sheet thoroughly with melted butter. Once all phyllo is layered, use a very sharp knife to carefully cut the unbaked baklava into 24 even squares. This pre-cutting step is vital for easy serving later and allows the honey syrup to penetrate all layers evenly. Brush the top surface of the cut baklava with any remaining melted butter, then sprinkle it generously with the reserved 1/2 cup of chopped walnuts.
7. Bake and Honey Soak: Place the baklava in your preheated oven and bake for 30-35 minutes. Keep a close eye on it; the baklava is ready when the top is golden brown and beautifully crisp. Remove the pan from the oven. While still hot, immediately drizzle 1 cup of the honey evenly over the entire baked baklava. The warm baklava will readily absorb the honey. Allow the baklava to set and cool completely for at least 3 hours at room temperature. This crucial resting period allows the honey to fully soak through all the layers, creating a moist, flavorful dessert. Just before cutting into the pre-made squares and serving, drizzle the baklava with the remaining 1/2 cup of honey for an extra touch of sweetness and shine.

• Quality Ingredients Matter: Since this recipe has relatively few components, the quality of each ingredient will profoundly impact the final taste. Use good unsweetened chocolate, fresh walnuts, and high-quality honey for the best flavor.
• Don’t Fear the Phyllo: While phyllo can seem intimidating, it’s forgiving. If a sheet tears, simply patch it with another piece or overlap. The butter will help it adhere and bake beautifully.
• Keep Phyllo Covered: This cannot be stressed enough. Phyllo dries out very quickly once exposed to air. Always keep unused sheets covered with a lightly damp kitchen towel or plastic wrap.
• Generous Buttering: Don’t skimp on the melted butter between layers. It’s what gives baklava its characteristic crispness and rich flavor.
• Patience is a Virtue (for soaking): The 3-hour minimum soaking time for the honey is essential. It allows the baklava to fully absorb the syrup, becoming tender and moist inside while maintaining its crispy exterior. If you can wait longer, even overnight, the flavors will deepen further.
• Sharp Knife for Cutting: Pre-cutting the baklava before baking is key. Use a very sharp knife to get clean cuts, especially through the phyllo layers, which helps the honey penetrate more effectively.

• Nutty Alternatives: While walnuts are classic, feel free to experiment with other nuts. Pecans offer a slightly milder, buttery flavor, while pistachios add a vibrant color and distinct taste. A mix of nuts can also be delightful.
• Spice It Up: Enhance the cinnamon by adding a pinch of ground cardamom or nutmeg to the brownie batter for an even more exotic aroma, reminiscent of traditional Middle Eastern sweets.
• Zesty Honey: Infuse your honey with a twist. Add a strip of orange or lemon zest to the honey as it warms, or a teaspoon of orange blossom water or rose water for an aromatic floral note. Remove zest before drizzling.
• Chocolate Boost: For an even more intense chocolate experience, fold in a handful of chocolate chips or chopped dark chocolate into the brownie batter before spreading.
• Serving Suggestions: While delicious on its own, a scoop of vanilla bean ice cream or a dollop of fresh whipped cream makes for an extra special serving. A dusting of powdered sugar just before serving also adds elegance.

Store Brownie Baklava in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to 2 weeks. It actually improves over the first day as the honey fully penetrates the layers. While delicious cold, allow it to come to room temperature for the best flavor and texture, or gently warm individual pieces in the microwave for a few seconds for a freshly baked feel. Serve with coffee, tea, or a glass of milk for a truly satisfying treat.