Brookies with kadayif filling & chocolate ganache—made easy with Betty Crocker! This isn’t your average brookie. Using the boxed Betty Crocker™ Supreme Cookie Brownie Mix as a base gives you the combination of a chewy chocolate chip cookie and a fudgy brownie. Add a layer of sweet, buttery kadayif that’s tossed in pistachio cream for a crisp texture with a flavor twist. Topped with a smooth chocolate ganache then swirled with pistachio cream, this is a quick baking hack to elevate a box mix into something unexpected that gives a delicious twist on a classic dessert.
Heat oven to 325°F (350°F for glass pan). Spray an 8-inch square pan with cooking spray and line it with parchment paper, allowing some to extend over the edges of the pan for easy removal.
Make and bake the brownie mix and cookie dough as directed on the box.
Cool completely on a cooling rack, about 1 1/2 hours.
Meanwhile, in a 10-inch skillet, melt butter over medium-high heat. Add kadayif and cook, turning constantly, 6 to 9 minutes, until golden brown and crisp on all sides. Transfer toasted kadayif to a lined rimmed baking pan. Let cool at least 30 minutes.
When ready to assemble the layers: In a small microwavable bowl, microwave 1 cup pistachio cream uncovered on High 30 seconds, stirring halfway. Continue heating in 10-second increments, stirring after each, until warm and pourable. In a medium bowl, place cooled kadayif. Pour warmed pistachio cream over kadayif, stirring until thoroughly coated—texture should be sticky. Evenly spread kadayif mixture over the cooled cookie brownie bars using a small offset spatula, gently pressing so it sticks to the surface. Refrigerate uncovered for 30 minutes.
In a 1-quart saucepan, heat heavy cream over medium-low heat until bubbles form around the edge but not boiling. In a medium microwavable bowl, place chopped chocolate. Pour hot cream over chopped chocolate. Let stand for 3 to 5 minutes or until chocolate pieces start to melt, then whisk until smooth and glossy. If needed, microwave uncovered on High in 10-second increments, stirring after each, until smooth. Pour the chocolate mixture over the kadayif pistachio layer and spread evenly.
In a small microwavable bowl, microwave 2 teaspoons pistachio cream uncovered on High 5 to 10 seconds until warm and pipable. Transfer to a small resealable food-safe plastic bag. Cut a small tip from the corner of the bag. Squeeze even lines of warmed pistachio cream over the chocolate topping. Using the tip of a knife or a toothpick, swirl the pistachio cream into a pattern on top.
Refrigerate the bars for at least 2 hours or until the chocolate is set. Using the parchment to lift, remove the bars from the pan, and peel the parchment away. Before cutting, let stand 20 minutes at room temperature. Using a sharp knife, cut into 3 x 3 rows, running the knife under hot water and drying it between cuts. Store in a single layer in a covered container in the refrigerator.
Look for kadayif (dried, shredded phyllo dough) and pistachio cream at Middle Eastern grocery stores or online.
Pistachio cream is a sweet, spreadable cream made from pistachios, often used in fillings, toppings, and desserts. It can range in color from pale green to a more muted, drab green, depending on the brand and how many pistachios it contains.
A ganache made from a mix of semisweet and dark chocolate (around 60% cocoa) gives a balanced flavor. Using all semisweet chocolate yields a sweeter finish, while all dark chocolate makes the dessert more rich and intense.
