📖 Instructions

1. Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking pan and line it with parchment paper, leaving an overhang on the sides. This will make removing the baklava much easier later.
2. Melt the butter in a saucepan over low heat, or in the microwave in 30-second intervals. Set aside to cool slightly.
3. In a large bowl, whisk together the melted butter, sugar, cocoa powder, eggs, and vanilla extract until smooth. Be carefull not to overmix – we’re going for fudgy, not fluffy, here!
4. Place a sheet of phyllo dough in the prepared pan, brushing it generously with melted butter. Repeat with 7 more sheets of phyllo dough, buttering each layer. This creates a sturdy base for the brownie batter.
5. Pour the brownie batter evenly over the phyllo dough base. Be sure to spread it all the way to the edges.
6. Sprinkle the chopped nuts evenly over the brownie batter. If you're using chocolate chips, sprinkle them on as well. Feel free to experiment with different nuts – almonds, pecans, or even macadamia nuts would be delicious!
7. Top with another layer of 8 sheets of phyllo dough, buttering each layer as you did before. Make sure to butter generously to get that signature flaky texture.
8. Using a sharp knife, carefully cut the baklava into diamond or square shapes. It’s important to cut through all the layers before baking to ensure the syrup penetrates properly.
9. Bake for 30-35 minutes, or until the phyllo dough is golden brown and the brownie batter is set. Keep an eye on it, as ovens can vary!
10. While the baklava is baking, prepare the syrup. In a saucepan, combine the water, sugar, and honey. Bring to a boil over medium heat, stirring until the sugar is dissolved.
11. Reduce the heat to low and simmer for 5-7 minutes, or until the syrup has thickened slightly. Remove from heat and stir in the vanilla extract and lemon juice.
12. Once the baklava is out of the oven, immediately pour the hot syrup evenly over the hot baklava. The sizzling sound is music to my ears!
13. Let the baklava cool completely in the pan for at least 2-3 hours, or preferably overnight. This allows the syrup to fully soak into the layers. Trust me, patience is key here!
14. Using the parchment paper overhang, carefully lift the baklava out of the pan. Cut along the pre-cut lines and serve. Enjoy every decadent, gooey bite!