This Chocolate Baklava recipe turns the classic Greek dessert into a pure chocolate treat. Flaky phyllo layers combine with toasted pecans or walnuts and mini chocolate chips for an unforgettable treat.
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🍰 Making baklava might seem intimidating, but this recipe breaks it down into simple, manageable steps that even beginners can master.
My 2 Best Tips For Making Chocolate Baklava
Phyllo Handling: Work quickly but gently with phyllo dough, as it can become brittle and crack if exposed to air too long. Keep a damp towel nearby to cover unused sheets, and don’t worry if a few sheets tear – they’ll still work perfectly in the layers. Room temperature phyllo is easier to handle than cold dough straight from the refrigerator.
Butter Clarification: Taking the time to clarify your butter by skimming off the milky solids creates a cleaner, richer flavor and helps achieve those perfect golden layers. The clarified butter also has a higher smoke point, which prevents burning during the longer baking time. This extra step makes a noticeable difference in both taste and appearance.
I always pour cool syrup over hot baklava, never the reverse, to ensure proper absorption without making the phyllo soggy. The temperature contrast helps the syrup penetrate all the layers evenly. This maintains the crispy texture on top. Let the syrup cool completely while the baklava bakes for perfect timing.
The sweetness from the honey syrup perfectly complements the rich chocolate and nutty pecans without being overwhelming. Each bite delivers multiple textures and flavors that work harmoniously together. The mini chocolate chips add just enough chocolate flavor without overpowering the traditional baklava taste that makes this dessert so beloved.
🩷 Melissa
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Chocolate Baklava With Pecans or Walnuts
Ingredients
For the Syrup:
- 1 cup sugar
- ½ cup water
- ¼ cup honey
For the Filling:
- 1 ½ cups pecans or walnuts toasted and finely chopped
- ¼ cup sugar
- ½ cup mini semi sweet chocolate chips
For the Phyllo:
- 1 cup unsalted butter
- 24 sheets frozen phyllo (or filo) dough thawed in the refrigerator overnight
Instructions
- Combine all syrup ingredients in a medium saucepan. Bring to a boil over medium heat. Boil for 5 minutes. Remove from heat and allow to cool.
- Melt butter in the microwave or on the stove. Once melted skim any milky substance off the top. Pour clear portion of butter into a separate container. Discard remaining milky substance at the bottom.
- Heat oven to 350°F.
- Unroll phyllo onto cutting board. Cut dough to fit in 13×9 inch pan.
- Cover any phyllo you aren't working with, with large dry towel.
- Brush bottom of 13×9 inch pan with melted butter. Lay 1 sheet of phyllo dough in pan. Brush phyllo with butter.
- Repeat with 11 more sheets of phyllo (so 12 layers of butter and phyllo on the bottom).
- In a small bowl mix together the nuts, sugar, and mini chocolate chips for the filling. Evenly sprinkle filling onto phyllo in the bottom of the pan.
- Top with remaining phyllo, brushing butter in between each layer as before.
- Cut baklava into squares or diamonds, cutting all the way to the bottom ( about 1 ½ inch pieces).
- Bake 25 minutes until golden brown.
- Remove the pan from the oven.
- Immediately pour cooled syrup evenly over the baked baklava.
- Cool completely before serving.
Notes
Nutrition
How To Make Chocolate Baklava
Step 1: Combine sugar, water, and honey in a saucepan. Boil for 5 minutes, then cool.
Step 2: Melt butter and prepare a 13×9 inch pan by brushing it with butter. Layer 12 sheets of phyllo dough, brushing each with butter.
Step 3: Mix chopped pecans, sugar, and mini chocolate chips. Sprinkle the mixture evenly over the phyllo layers in the pan. Top with remaining phyllo sheets, brushing each with butter.
Step 4: Cut into squares, bake at 350°F for 25 minutes until golden brown. Pour cooled syrup over the hot baklava and let cool before serving.
Recipe FAQs
Mini chips work better because they distribute more evenly and don’t create large pockets of chocolate that might make cutting difficult. If you only have regular chips, roughly chop them into smaller pieces before adding to the nut mixture.
While nuts are traditional, you can substitute with toasted coconut flakes, crushed cookies, or even more chocolate chips. The texture will be different, but still delicious. Consider adding a pinch of cinnamon for extra flavor depth.
Properly stored baklava stays fresh for up to one week at room temperature in an airtight container. The syrup helps preserve moisture, and the flavors actually continue to develop over the first few days after making.
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