Double Chocolate Baklava

No, this isn’t vegan.  Baklava isn’t supposed to be.  You use buttery filo dough, buttery butter, buttery chocolate chips, buttery fingers …

Y’all, pull on your big girl pants and get out that stick of butter.

(Trust me, our annoying but necessary allergy friendly treats will be back this week.  We had some stuff come up last week that left little time for the blog, so I’m sorry.)

Double Chocolate Baklava

When Meriem invited me to her virtual Eid party, my first thought was ‘what on earth would I make?’  But with a little help and research, I found baklava.  And immediately the wheels started turning.

Ok, whatever, I was hungry and all things chocolate sounded good.

Double Chocolate Baklava

I have two great stories on baklava – my first experience making baklava was for our Greek celebration.  No, we are not Greek, we had just finished that period in history and to celebrate, we had a Greek meal.  The dessert was baklava and so naturally, I offered to make it.  So, the filo dough was a little difficult to work with and I maybe fudged on how many sheets I layered before adding more nuts, but all in all, it was a fun dessert to make.  While it was baking, I began to start the caramel sauce that goes on top.

Oh. my. goodness.

I think I overdid the honey or overdid the boiling or something because this was the oddest caramel ever.  It was thick and a little rubbery, slipping off the spoon.  It was still stretchy though and could kind of be poured.  Nathan compared it to congealed blood … he was so right, it was disgusting.  It was even reddish because I waaaay overdid the cinnamon.  That much I do know.  It was like someone melted cinnamon gum.

It was plain wrong.  (and now you’re like, why am I reading this??)

Double Chocolate Baklava

This time around, I was like, we are totally skipping the caramel.  If I make smores baklava, there is no need for that sauce.

But then I didn’t have enough marshmallow cream and it actually did need some sort of sauce (I used chocolate syrup and milk and it worked really well … don’t judge) so this turned from smores baklava into double chocolate baklava.  Still kind of bummed.

Oh well, there is buttery, and chocolate, and flaky dough, and more chocolate.  And honestly, it really isn’t that hard or time consuming.  There is just a lot of layering and brushing with butter,  but one you get it a rhythm, it will take all of 15 minutes.

5.0 from 2 reviews
Double Chocolate Baklava
Serves: 24
Prep time:
Cook time:
Total time:
  • ½ pound filo dough, thawed
  • 1 (8 Tablespoons) stick butter, melted
  • 1 bag (12 oz) chocolate chips
  • ⅓ cup chocolate syrup
  • scant ¼ cup milk
  1. Preheat oven to 350. Line 14x11 baking pan with parchment paper.
  2. Layer one sheet of filo dough over parchment paper and brush with melted butter.
  3. Lay another sheet of file dough over the first and brush that one with melted butter.
  4. Repeat until you have five layers of filo dough.
  5. Sprinkle ½ cup chocolate chips over dough.
  6. Repeat layering five filo dough layers brushed with butter and one layer of chocolate chips until filo dough has run out (I think I got six layers)
  7. Bake for 30 minutes.
  8. Let cool. Slice into diamonds (or squares)
  9. Whisk milk and chocolate syrup together and drizzle over cooled baklava.
  10. Serve! Store leftovers covered in foil or in an airtight container. (They will last a couple days before starting to soften and taste more like a croissant.)



Check out what everyone else brought to the party as well!   Meriem invited us all to celebrate her breaking the month long Ramadan fast she has been on.  While I am not Muslim, I thought it would be fun to participate and see what Arabian goodies everyone baked up!

Algerian Almond Paste Fruits by Culinary Couture

Moroccan Bisteeya by Club Narwhal

Pistachio Orange Rice Pudding by A Clean Bake

Bread Halwa by 40 Aprons

Shahi Tukda/ Pakistani Saffron Bread Pudding by La Tour De Force

Double Chocolate Baklava by The Sweet Tooth Life

Soft and Chewy Tahini, Honey, and Almond Cookies by An Edible Mosaic

Cashew Baklava Fingers by Wandering Spice


  1. says

    I love how you broke all the baklava “rules” and made up this chocolatey version! Rules are definitely made to be broken, especially when you’re a blogger. :) I’m Greek and I’ve never been the biggest fan of traditional baklava..too much honey pretty much. The chocolate would fix that for me! Delicious idea. :)
    marcie recently posted…Back to School $400 Cash Giveaway!My Profile

  2. says

    Butter away! I’ve got my stretchy pants ready!
    I love comparing caramel to blood. What a bizarre consistency, but at least it wasn’t burned or really gross. It’s so hard to make caramel sometimes!
    This baklava is perfect. What a great way to party!
    Mir recently posted…PB Oreo Frozen Yogurt ShakeMy Profile

  3. says

    I always forget about phyllo dough when I’m thinking about what kind of desserts to make, but it seriously does take things to a whole never level of deliciousness. These look fantastic, girl! And if I told you that I don’t think I’ve ever had baklava, would you send some to me? Pretty please? 😀

    • maryfrances says

      But of course! :) I’ve only had it once or twice and it is the texture combo that gets me the most. The flaky and drippy together is seriously good stuff. Thank you Amanda!

  4. says

    The only thing better than baklava is chocolate baklava. Consider my big girl pants ON, my friend. I am really not supposed to eat any of the ingredients you used, but you know what? I might make this anyway and have the tiniest of bites, just so I can try it. I don’t think I can go through life never having tried double chocolate baklava, since I’m such a sucker for both chocolate and baklava! Please don’t give that s’mores baklava a second thought (although it is a great idea) because this looks AMAZING!
    Nora (A Clean Bake) recently posted…Pistachio Orange Rice PuddingMy Profile

  5. says

    Oh wow, this baklava looks amazing Mary Frances! I love that you made a double chocolate one, such a great idea! I can’t wait to try this – pinning :)

  6. says

    This turned out so good! And yes, the most annoying part about baklava is the layering but once you get a hang of it, it’s like second nature! Thank you so much for participating in my virtual party, I wish so badly that I could have had a REAL slice of this!

    • maryfrances says

      Thank YOU Meriem, for inviting me! It was a blast and I enjoyed seeing all the fun and new recipes! Haha, I would send you one in a heartbeat, though it might not fit in with your green smoothie 😉 Thank you again Meriem!

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