My Fudgy Brownie Baklava is a combination of my two favourite desserts. The rich chocolate brownies tastes amazing with the crunchy sticky filo pastry top and bottom. If you have any brownie Baklava loving friends and family, they will never want to leave your house and will beg you for the recipe…Or just beg you to make them again!
So what is Baklava?
If desserts had a royal family, Baklava would be the crowned king of sweetness! This crispy, golden, and irresistibly gooey treat is a layered masterpiece of buttery phyllo dough, crunchy nuts, and a drizzle of honey or syrup that soaks into every flaky bite. Originating from the Middle East and Mediterranean regions, Baklava has been perfecting the art of indulgence for centuries—and trust me, it shows!
There are different variations like the classic walnut-filled Turkish style, the pistachio-packed Persian version, or the cinnamon-kissed Greek take, each bite is a melty, crunchy, sweet explosion of happiness. If you’ve never tried Baklava, be warned: one bite is never enough!
What ingredients do I need to make the brownies?
- Unsalted butter: Does not have to be room temperature because you will melt it in the microwave with the chocolate. Also unsalted means you can control the amount of salt added.
- Caster/granulated sugar: Caster sugar is best as it is superfine, but if you can’t get this granulated is fine.
- Soft light brown sugar: To give the brownies a slightly caramel flavour and fudgy texture.
- Salt: Enhances the chocolate flavour and balances the sweetness.
- Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
- Plain flour: Also called all purpose flour.
- Cocoa powder: To enhance the chocolate flavour in these brownies.
- Vanilla extract: Vanilla enhances the flavour of chocolate, I always add vanilla in my chocolate bakes.
- Eggs: Three medium size eggs.
- Filo pastry: To turn these brownies into Baklava you need 8 sheets on the bottom and the top.
- Honey:To transform the filo pastry into sticky sweet baklava layers.
- Pistachios: Sprinkle in-between the filo pastry and the brownie filling and on top.
How do you make these fudgy brownies?
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
How do I put this Brownie Baklava together?
- Cut 16 squares of filo pastry that fit your brownie tin, brush the bottom of the brownie tin with melted butter.
- Alternate layering 8 filo pastry sheets with butter.
- Cover with half of the chopped pistachios
- Spread the brownie mix on top.
- Sprinkle the remaining pistachios on top (leave some back to sprinkle on top the baklava at the end)
- Add a layer of filo pastry on top, alternate with the butter and remaining filo pastry squares.
- Cut the brownies into 9 pieces, to separate the filo pastry.
- Bake in the oven at @170c fan for 30 minutes.
- As soon as you remove the baklava brownies from the oven pour half the honey over the top.
- When they have cooled completely, pour on the rest of the honey, and chopped pistachios.
Tips for making the perfect fudgy baklava brownies?
These brownies are easy to make, but here’s some tips to make sure they are perfect:
Baklava brownie making tips:
Dark chocolate: Use dark chocolate that’s between 50-60% cocoa. Anything higher for this recipe and the brownies will be too bitter.
Melt the butter and chocolate together: After they have melted, make sure to mix well to combine. This stops the brownie batter from separating. Very important step.
Filo pastry: Cover the filo pastry with a damp cloth to stop it from doing out.
Do not over bake: Slightly underbaking ensures a gooey texture, which pairs beautifully with the crispy sticky filo pastry.
Why you should make these Fudgy Brownie Baklava?
Why settle for just baklava or just brownies when you can have the best of both worlds in one bite?
First, let’s talk texture—you get the crispy, flaky crunch of filo pastry layered with the rich, fudgy goodness of chocolate brownies, creating a contrast so satisfying Then there’s the flavor explosion—the nutty depth of classic baklava, combined with the deep cocoa notes of brownies, all tied together with a decadent drizzle of honey or chocolate syrup. It’s basically dessert perfection. And if that’s not enough to convince you, imagine how amazing your kitchen will smell while this bakes—a warm, buttery, chocolatey aroma filling the air, making everyone in the house gravitate toward the oven like dessert-loving zombies.
But wait, there’s more! This dessert is unexpected and unique, making it perfect for parties, potlucks, or just impressing that one friend who claims to have “tried everything.” It’s also a conversation starter—people will be curious, excited, and, after one bite, totally obsessed. Plus, it’s easy to customize—want a bit of crunch? Add toasted walnuts or pistachios. Want it extra indulgent? Drizzle caramel or top it with ice cream.
Most importantly, making Brownie Baklava means you’re treating yourself and your loved ones to something truly special. Life is too short for boring desserts, and this one is the perfect blend of comfort, indulgence, and fun. So why should you make Brownie Baklava? Because once you do, you’ll wonder how you ever lived without it!
What’s the best way to serve these fudgy brownie baklava?
You can eat them hot or cold, but I personally love to eat my brownies warm. Start by letting them cool completely so the layers set and the syrup fully soaks in, ensuring a perfect balance of crisp, chewy, and gooey textures. For an extra indulgent touch, serve it slightly warm with a scoop of vanilla ice cream or a dollop of whipped cream, letting the creamy richness melt into the chocolatey, nutty layers.
If you love this fudgy brownie Baklava recipe, check out these ones…
Ingredients
Brownies
- 160g butter
- 170g dark chocolate (use dark chocolate between 50%-60% cocoa)
- 160g plain flour
- 40g cocoa powder
- 3 medium eggs
- 200g caster sugar
- 60g soft light brown sugar
- 1tbsp vanilla extract
- 1/4 tsp salt
- 60g Milk or dark chocolate chunks
- Filo pastry 8 sheets (enough to cut 16 squares the size of your brownie tin)
- 70g pistachios
- 1/2 cup honey
- 1 cup melted butter
Instructions
Brownie
- Line a 20x20cm brownie tin with baking paper.
- Melt the dark chocolate and butter in the microwave, 20 secs at a time. Mix together, make sure the melted chocolate and butter are well combined. This stops the brownie batter from splitting. Set aside.
- Mix the eggs, sugar & vanilla extract in a separate bowl with an electric beater/stand mixer for 3 mins until creamy.
- Fold in the melted chocolate and butter mix with a spatula.
- Sift half the flour, cocoa and salt into the wet ingredients, fold in with a spatula. Repeat with the remaining dry ingredients until combined.
- Fold in the milk or dark chocolate chunks, Set aside.
Assemble
- Cut 16 squares of filo pastry that fit your brownie tin, brush the bottom of the brownie tin with melted butter.
- Alternate layering 8 filo pastry sheets with butter.
- Cover with half of the chopped pistachios
- Spread the brownie mix on top.
- Sprinkle the remaining pistachios on top (leave some back to sprinkle on top the baklava at the end)
- Add a layer of filo pastry on top, alternate with the butter and remaining filo pastry squares.
- Cut the brownies into 9 pieces, to separate the filo pastry.
- Bake in the oven at @170c fan for 30 minutes.
- As soon as you remove the baklava brownies from the oven pour half the honey over the top.
- When they have cooled completely, pour on the rest of the honey, and chopped pistachios.
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