Crunchy layers of phyllo dough filled with fudgy cinnamon-spiked walnut brownie and soaked in sweet honey to become Brownie Baklava bliss!

Brownie Baklava

I’m so in love with this brownie-filled baklava! It’s one of those recipes I’ve been wanting to create for years and I’m so thankful I finally got over my fear of phyllo and baked up this heavenly creation!

Brownie Baklava

Gooey cinnamon-spiked walnut brownie is baked between buttery layers of phyllo dough and finished off with a generous drizzle of honey for a decadent and oh so delicious dessert!

Brownie Baklava

Here’s a quick look at how easy it is to assemble!

Brownie Baklava

You just mix together the brownie batter and layer it between several sheets of phyllo dough, then cut it into squares and sprinkle with more chopped walnuts before baking it to buttery brownie baklava bliss!

Brownie Baklava

Finally, you’ll drizzle the baked squares with lots of honey and let it soak through all the layers before drizzling it with more honey and cutting in!

Brownie Baklava

Enjoy the experience! It’s a tasty one!


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Brownie Baklava

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.5 from 2 reviews
  • Author: Maegan - The BakerMama
  • Prep Time: 30 mins
  • Cook Time: 35 mins
  • Total Time: 1 hour 5 mins
  • Yield: 24
  • Category: Dessert


Crunchy layers of phyllo dough filled with fudgy cinnamon-spiked walnut brownie and soaked in sweet honey to become Brownie Baklava bliss!


Brownie Batter:

  • 3/4 cup (11/2 sticks) unsalted butter
  • 4 ounces unsweetened chocolate squares
  • 2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 2 teaspoons cinnamon
  • 2 cups chopped walnuts, divided


  • 1 (16 ounce) package thawed phyllo dough
  • 1 cup (2 sticks) unsalted butter, melted
  • 11/2 cups honey


  1. Preheat oven to 350°F.
  2. For the brownie batter, melt the butter and chocolate squares in a large microwave safe bowl for 2 minutes, stirring every 30 seconds, until completely melted. Let cool slightly before stirring in the sugar. Beat in the eggs and vanilla until well combined. Stir in the flour and cinnamon. Fold in 1-1/2 cups chopped walnuts. Set brownie batter aside.
  3. Roll phyllo dough out onto a work surface. Place a 9×13-inch baking dish in the center of the phyllo and cut around the edges with a sharp knife so that the phyllo sheets are shaped to fit the dish. Cover the phyllo with a damp cloth while you are assembling the baklava.
  4. Melt 1 cup butter in a microwave safe bowl. Spread the bottom and sides of the 9×13-inch baking dish with some of the melted butter. Place a sheet of phyllo in the bottom of the baking dish and brush generously with the melted butter. Repeat with 6 more sheets of phyllo dough, brushing each sheet with melted butter.
  5. Spread half of the brownie batter evenly over the 7 sheets of phyllo that are in the bottom of the baking dish. Layer 6 more sheets of phyllo dough, brushing each sheet generously with melted butter, on top of the brownie layer. Spread the remaining brownie batter over the middle layers of phyllo dough.
  6. Top the second layer of brownie batter with the remaining phyllo sheets, brushing each sheet with melted butter. Using a sharp knife, cut the unbaked baklava into 24 squares. Brush with remaining butter and sprinkle with remaining 1/2 cup chopped walnuts.
  7. Bake for 30-35 minutes or until baklava is golden and starting to crisp on top. Remove from the oven and drizzle with 1 cup honey. Let baklava set for 3 hours then drizzle with remaining 1/2 cup honey before cutting and serving.

About The BakerMama

Maegan is the author of her best-selling Beautiful Boards, Spectacular Spreads and Brilliant Bites cookbooks. She started blogging in 2012 and features hundreds of original recipes on The BakerMama. She truly enjoys sharing her easy, family-friendly recipes, creative meal ideas, food board creations, and entertaining spreads to encourage others to get in the kitchen and make something memorable for their loved ones to enjoy together. Learn More

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    1. Hi, Rashmi! Yes, you can prep it up to the point of baking it a few days in advance, cover and refrigerate. Let come to room temp before baking as instructed. You can also prep it completely and then cover and store at room temp for up to 5 days or in the fridge for up to 10 days. Hope this helps! Enjoy! ❤️

    1. Hi Anna! Yes, it should bake up great with a box mix. Just combine the mix according to package directions and proceed with the baklava recipe. Enjoy!

      1. Sorry, no, it does not help, because I really don’t have the time to figure out the weight in Gramm for every single item in the recipe. So no brownie baklava.

      2. Oh, goodness, you must be swamped! Let me save you those five minutes. I ran the calculations for you. I hope your day gets less hectic! ❤️
        170 g unsalted butter
        25 g chocolate squares
        4 eggs
        400 g sugar
        4.5 g vanilla extract
        125 g all purpose flour
        2.69 g ground cinnamon
        300 g chopped walnuts

        227 g butter
        510 g honey

  1. Will you please move here and be our new neighbor?? If not can I move in with you.. I will even do all the dishes 8-). Love your recipes. Thank you for all the hard work you do tweeking and testing and all.

  2. Doesnt it get overly sweet with all that sugar+ chocolate then more honey on top? Can i susbtitute honey with syrup instead?

    1. Baklava is definitely a sweet dessert. You could reduce the amount of honey you use if you’d prefer it not be as sweet. I think syrup would add just as much sweetness and I don’t think it would compliment the recipe well, but you could certainly try it. Enjoy!

  3. Just made these last night, and they were a huge hit! The only change I made was to use pecans instead of walnuts. Also, in layering the phyllo dough as instructed in the recipe, I only used about half of the 16 oz package. Looking at your pictures, it doesn’t look like there is a super thick layer of phyllo sheets on the top layer, which is what I would have ended up with had I used the whole package. The recipe was clear and easy to follow, and was very very tasty!