Brownie and Things Baklava

Name: Brownie and Things Baklava
Prep time: 40 min
Cook time: 45 min
Total time: 85 min
Yield: 24
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 (see Tips * below); 1 cup walnut, chopped fine to medium coarseness; 1 cup mini marshmallows; 3/4 cup chocolate chip cookie dough (see Tips ** below); 1/2 tablespoon butter; 1/2 cup agave nectar; 1/16 teaspoon salt; 2 teaspoons lemon juice

by In Good Flavor

24 pieces

1 hr 25 min

This baklava has layers of fudgy brownie, walnuts, mini marshmallows, and chocolate chip cookie dough. Each layer is sandwiched in between buttery sheets of phyllo dough. It is decadent, and a little bit goes a long way!

Once the baklava has baked, a coating of agave nectar syrup is applied. It then sits at room temperature for at least six hours, allowing the syrup to seep in. This creates a light, crispy phyllo that is sweet, sticky, and full of gooey goodness.

This baklava will surely deliver when you are in the mood for an exceptional treat. It is perfect for any occasion, any time of the year.

More about this recipe and additional images can be found at In Good Flavor.

Brownie and Things Baklava

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Recipe details

Yield 24 pieces
Time spent: Prep time: 40 Minutes Cook time: 45 Minutes Total time: 1 hr 25 min

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Ingredients

For the baklava:

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

For the syrup:

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

Instructions

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.
Preheat oven to 350 degrees F.
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.
Add 6 sheets of phyllo, lightly buttering the tops of each sheet. Spread walnuts and marshmallows over the top.
Add 6 sheets of phyllo, lightly buttering the top of each sheet. Spread the remaining half of the brownie batter over the top.
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.
Add 11 phyllo sheets, buttering each sheet's top, ensuring the top couple of layers are thoroughly brushed with butter.
Bake for 45 minutes or until the phyllo is crispy and golden. Do not overbake for fudgy brownie layers.
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.
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.
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.
Store tightly covered at room temperature or in the refrigerator.

Tips

The prep time provided in the Recipe Info section does not include the 30 minutes the phyllo dough rests at room temperature before assembly.
* 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.

Comments

Nicole P on Jun 15, 2021

Yum!! Looks so tasty!

Like Reply
- In Good Flavor on Jun 15, 2021
  
  Thank you Nicole!!
  
  Like

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Brownie and Things Baklava

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