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
