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 the talk at the dessert table!

I am a little late in 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 work visually



1 pound package phyllo sheets (14 x 9 inch each)
12 tablespoons SALTED butter, melted
1 1/2 cup 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


Working with the phyllo: Defrost phyllo dough 24 hours in the refrigerator. Leave out at room temperature for at least 30 minutes before use. When ready to use, remove phyllo from package. Cover with plastic wrap then cover it with a slightly dampen kitchen towel. Remove 2 phyllo sheets at a time as you work, covering the reminder.
Preheat oven to 350 degrees F.
Lightly brush butter onto the bottom and sides of a 9 x 13 inch baking pan. Line bottom of 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 top of each sheet. Spread walnuts then 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 sheets of phyllo, buttering the top of each sheet, making sure the top couple layers are thoroughly brushed with butter.
Bake for 45 minutes or until the phyllo is crispy and golden. For fudgy brownie layers, do not over bake.
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 oven. Spoon 1/3 of the glaze over the top. Use a serrated knife to 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 syrup onto 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. Cover lightly with a paper towel, without making contact with the baklava, is optional.
Best eaten within 24 hours. Store, tightly covered, at room temperature or in the refrigerator.
Makes about 24 servings.

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