Brownie and Things Baklava

Brownie and Things Baklava with fudgy layers of brownie, walnuts, mini marshmallows, and chocolate chip cookie dough is decadent and delicious!! It’s sure to be a hit at the dessert table!

I am late getting this post up, but I had to tweak the baklava recipe before sharing it with you. The first trial tasted great, but it needed to work visually. I made some adjustments with the second batch. It looked beautiful but was off-the-charts sweet. Finally, the third trial was just right! Yay!!

This baklava has gooey and fudgy layers of brownie on the inside. The outside is flaky, light, and crispy, thanks to paper-thin layers of buttered phyllo dough and a coating of agave nectar syrup. That alone would be pretty tasty, but why stop there? In addition to all the brownie goodness is a layer each of cookie dough, mini marshmallows, and crunchy walnuts! I’m telling you, this is amazing! 

Typically, when making baklava, you would want to cut the sheets of phyllo dough to fit snuggly in the baking pan. But for this particular one, I don’t recommend trimming. The filling for baklava is usually made with dry ingredients. This recipe uses uncooked brownie batter, which gives you that glorious fudginess. But as brownie batter tends to do, they rise and spread. Having excess phyllo around the edges helps contain the brownie and prevents it from oozing out. The phyllo I use comes in 9″ x 14″ sheets, and the baking pan is 9″ x 13″, so the little bit of excess works out well. I like that the rumpled edges help prevent the brownie from leaking out. Plus, I love the light and crispy crunch of the excess phyllo.

This baklava also deviates from a typical baklava in another aspect. The baklava is scored into serving-size pieces in a standard recipe before baking. I made the mistake of doing that with the first batch. What resulted was a bit of a mess caused by the expansion of the brownie during baking. It oozed out in all the crevices and displaced the top layers of the phyllo dough! I kind of saw that coming, but wishful thinking won over better judgment at the time, so I made the cut before baking. Learn from my mistake…score the baklava after it is baked.

The tradeoff for scoring the baklava after it is baked is you won’t get nice clean cuts. Since the layers of the phyllo dough are flaky and crispy, the cuts are somewhat jagged. Using a serrated knife and wiping it clean between each cut makes for cleaner cuts. What is important is the taste. And if you were to bite into this baklava, you would forgive me for the slight imperfection!

In terms of sweetness, this is right up there, as baklavas tend to be. As I mentioned, trial two was WAAAAAY too sweet, so much so that I could not eat more than a couple of bites at a time. To tone down the excessive sweetness, I switched from using unsalted to salted butter. The latter tones down the sweetness and produces a sense of balance. I also added a pinch of salt to the syrup as well as a touch of lemon juice, which cuts through all the sweetness without giving it a distinct lemon flavor.

Baklava is not difficult to make, but the steps are repetitive and time-consuming. Phyllo sheets are so thin that they dry out quickly. There are many layers of the phyllo, so having everything ready to go once you are ready to assemble makes it easy. To ensure that it is, keep the following in mind:

• Defrost the phyllo in the refrigerator for 24 hours. Leave it at room temperature for at least 30 minutes before use to allow the sheets to separate easily.
• Keep the phyllo sheet covered with plastic wrap, then cover the plastic wrap with a slightly dampened kitchen towel. This prevents the phyllo from drying out.
• Lightly brush each phyllo with melted butter as you layer. This not only adds deliciousness but also prevents the phyllo from drying out.
• Work as quickly as you can once assembling begins.

It is important not to overbake for baklava with fudgy brownie layers. Bake for about 45 minutes, or until the phyllo is crispy and golden. Overbaking will result in a dryer brownie layer.

The next time you want to bring something delicious, decadent, and new to the dessert table, make these!!

Recommended supplies:

(Affiliate links. The products I recommend are either what I use, are on my wish list, or come highly rated.)

• I use this boar bristle pastry brush to apply the melted butter to the phyllo sheets.
• This 9 x13-inch baking pan comes with a lid for easy storage.
• 18 x 28-inch tea towels for covering the phyllo as you work.

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Brownie and Things Baklava

Author: Thao | In Good Flavor Cooking Method:Baking Cuisine:American Courses:Dessert Recipe Keys: B Baking

Difficulty:BeginnerPrep time: 40 minutesCook time: 45 minutesRest time:6 hours Total time:7 hours 25 minutesServings:24 Servings

Description

Brownie and Things Baklava with fudgy layers of brownie, walnuts, mini marshmallows, and chocolate chip cookie dough is decadent and delicious!! It’s sure to be a hit at the dessert table!

Ingredients

• 1 pound package phyllo sheets (40 sheets, 14 x 9 inch each)
• 12 tablespoons SALTED butter, melted
• 1 1/2 cups prepared brownie batter*
• 1 cup walnut, chopped fine to medium coarseness
• 1 cup mini marshmallows
• 3/4 cup chocolate chip cookie dough*

For the syrup:

• 1/2 tablespoon butter
• 1/2 cup agave nectar
• 1/16 teaspoon salt
• 2  teaspoons lemon juice

Instructions

1. Working with the phyllo: Defrost the phyllo dough for 24 hours in the refrigerator. Leave it out at room temperature for at least 30 minutes before use. When ready to use, remove the phyllo from the package. Cover it with plastic wrap, then a slightly dampened kitchen towel. Remove a few phyllo sheets at a time as you work, covering the remainder.
2. Preheat oven to 350 degrees F.
3. Lightly brush butter onto the bottom and sides of a 9 x 13-inch baking pan. Line the bottom of the pan with 11 sheets of phyllo, lightly buttering the top of each sheet. Spread on half of the brownie batter, leaving the outer 1/2-inch border brownie-free.
4. Add 6 sheets of phyllo, lightly buttering the tops of each sheet. Spread walnuts and marshmallows over the top.
5. Add 6 sheets of phyllo, lightly buttering the top of each sheet. Spread the remaining half of the brownie batter over the top.
6. Add 6 sheets of phyllo lightly buttering the top of each sheet. Pinch off cookie dough into tiny pieces and evenly place on top, leaving a 1/2-inch outer border of the cookie dough free.
7. Add 11 phyllo sheets, buttering each sheet’s top, ensuring the top couple of layers are thoroughly brushed with butter. 
8. Bake for 45 minutes or until the phyllo is crispy and golden. Do not overbake for fudgy brownie layers.
9. About 15 minutes before the baklava is done baking, prepare the syrup. Melt butter in a small saucepan on medium heat. Stir in agave nectar, lemon juice, and salt. Once hot, remove from heat and allow to cool slightly.
10. Remove the baklava from the oven. Spoon 1/3 of the glaze over the top. Using a serrated knife, cut about 24 square or diagonal slices using a sawing motion. Be gentle, as the phyllo will break easily. Avoid touching the phyllo, as it will stick to your fingers. Wipe the knife clean after each cut for better results.
11. Spoon the remainder of the syrup onto the phyllo, making sure to get the syrup in the cracks and edges. Allow to sit at room temperature for at least 6 hours prior to serving. Optional: Cover the pan lightly with a layer of paper towels without making contact with the baklava to keep off dust and particles..
12. Store tightly covered at room temperature or in the refrigerator.

Notes:<br>

• * Use a fudgy brownie batter of your choosing. Only 1 1/2 cup is needed for this recipe. 
• *Use cookie dough batter of your choosing. Only 3/4 cup is needed for this recipe.
• When spreading brownie batter onto the phyllo dough, leave the outer 1/2-inch border brownie-free to prevent it from oozing outward as it bakes.
• Reheat butter, if needed, to make it easy to brush onto the phyllo.
• Depending on how much butter you use on the phyllo, you may not use all of it. It’s best to go light on the butter for the inner layers and heavier on the top layers.
• For a lighter option, use a neutral flavor oil.

Keywords:Baklava, Brownie, Phyllo Dough

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