Gluten-Free Pistachio Rosewater Brownies a rich and fudgy brownies infused with aromatic rosewater and crunchy pistachios make for a unique, gluten-free treat. These brownies have a perfect balance of deep chocolate flavor, floral notes, and nutty crunch, making them a delightful dessert or snack.
Why I Love This Recipe
I enjoy these brownies because they offer a luxurious twist on a classic treat. The combination of rosewater and pistachios adds a subtle elegance, while the almond flour keeps them moist and naturally gluten-free. They are easy to make, require simple ingredients, and are a great option for those avoiding gluten without compromising on flavor or texture.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1/2 cup coconut oil or unsalted butter, melted
3/4 cup coconut sugar or brown sugar
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon rosewater
1/2 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/3 cup chopped pistachios, plus extra for topping
Directions
Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
In a mixing bowl, whisk together the melted coconut oil (or butter), coconut sugar, and maple syrup until smooth.
Add the eggs, vanilla extract, and rosewater, whisking until well combined.
Sift in the almond flour, cocoa powder, baking soda, and salt. Stir gently until just combined.
Fold in the dark chocolate chips and chopped pistachios.
Pour the batter into the prepared baking dish, spreading it evenly. Sprinkle extra pistachios on top.
Bake for 22-25 minutes, or until the center is set but still slightly fudgy.
Let cool completely before slicing and serving.
Servings and Timing
Prep Time: 10 minutes
Cooking Time: 25 minutes
Total Time: 35 minutes
Servings: 9 brownies
Calories: 210 kcal per brownie
Variations
Dairy-Free Option: Use coconut oil instead of butter.
Nut-Free Version: Swap almond flour for oat flour and omit pistachios.
Extra Chocolatey: Add an extra ¼ cup of dark chocolate chips.
More Floral: Increase the rosewater to 1 ½ teaspoons for a stronger aroma.
Citrus Twist: Add ½ teaspoon of orange zest for a bright contrast to the chocolate.
Storage/Reheating
I store these brownies in an airtight container at room temperature for up to 3 days. For longer storage, I refrigerate them for up to a week. If I want to keep them even longer, I freeze them for up to 3 months—just wrap them individually for easy thawing. To reheat, I microwave a brownie for about 10-15 seconds for a warm, gooey texture.
Related Recipes:
- Honey Pistachio Baklava Cheesecake!
- Stuffed Gulab Jamuns with Cream and Pistachio Filling
- Pistachio Shortbread Cookies
FAQs
Can I use regular flour instead of almond flour?
Since almond flour provides moisture and density, substituting it with regular flour may change the texture. If using regular flour, I recommend starting with slightly less and adjusting as needed.
What can I use instead of rosewater?
If I don’t have rosewater, I use a splash of orange blossom water or simply omit it for a classic chocolate-pistachio flavor.
How do I know when the brownies are done?
I check by inserting a toothpick into the center—if it comes out with a few moist crumbs, they’re ready. Overbaking will make them dry.
Can I use a different sweetener?
Yes, I can swap coconut sugar for regular brown sugar or use honey instead of maple syrup, though it may slightly alter the flavor and texture.
Are these brownies vegan?
Not as written, but I can make them vegan by replacing the eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and using dairy-free chocolate.
Conclusion
These Gluten-Free Pistachio Rosewater Brownies are a decadent treat with a unique flavor combination. I love how easy they are to make while still feeling fancy. Whether enjoyed fresh or stored for later, they always satisfy a chocolate craving with an aromatic, nutty twist.
📖 Recipe:
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Gluten-Free Pistachio Rosewater Brownies
- Total Time: 35 minutes
- Yield: 9 brownies
- Diet: Gluten Free
Description
Rich and fudgy brownies infused with aromatic rosewater and crunchy pistachios make for a unique, gluten-free treat. These brownies have a perfect balance of deep chocolate flavor, floral notes, and nutty crunch, making them a delightful dessert or snack.
Ingredients
1/2 cup coconut oil or unsalted butter, melted
3/4 cup coconut sugar or brown sugar
1/4 cup maple syrup
2 large eggs
1 teaspoon vanilla extract
1 teaspoon rosewater
1/2 cup almond flour
1/4 cup cocoa powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup dark chocolate chips
1/3 cup chopped pistachios, plus extra for topping
Instructions
- Preheat & Prepare: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, whisk together melted coconut oil (or butter), coconut sugar, and maple syrup until smooth.
- Add Eggs & Flavoring: Whisk in the eggs, vanilla extract, and rosewater until fully combined.
- Incorporate Dry Ingredients: Sift in almond flour, cocoa powder, baking soda, and salt. Stir gently until just combined.
- Fold in Mix-ins: Add dark chocolate chips and chopped pistachios.
- Bake: Pour the batter into the prepared pan, spread evenly, and sprinkle extra pistachios on top. Bake for 22-25 minutes, or until the center is set but slightly fudgy.
- Cool & Serve: Let cool completely before slicing into 9 brownies.
Notes
Dairy-Free? Use coconut oil instead of butter.
Nut-Free? Swap almond flour for oat flour and omit pistachios.
More Floral? Increase rosewater to 1 ½ teaspoons.
Extra Chocolatey? Add ¼ cup more dark chocolate chips.
Citrus Twist? Add ½ teaspoon orange zest for brightness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Gluten-Free
Nutrition
- Serving Size: 9 brownies
- Calories: 210 kcal
