Description
These Gluten-Free Pistachio Rosewater Brownies combine rich cocoa and dark chocolate chips with a subtle floral hint from rosewater and the crunch of pistachios. Made with almond flour and natural sweeteners, they’re a decadent yet gluten-free treat perfect for dessert or a special snack.
Ingredients
Scale
Wet 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
Dry Ingredients
- 1/2 cup almond flour
- 1/4 cup cocoa powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Add-ins and Topping
- 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 to prevent sticking and ease cleanup.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted coconut oil (or butter), coconut sugar, and maple syrup until the mixture is smooth and well combined, ensuring a moist brownie base.
- Add Eggs & Flavoring: Whisk in the eggs, vanilla extract, and rosewater thoroughly to incorporate the flavors and bind the batter.
- Incorporate Dry Ingredients: Sift in almond flour, cocoa powder, baking soda, and salt directly into the wet mixture. Stir gently until just combined to avoid overmixing, which keeps the brownies tender.
- Fold in Mix-ins: Gently fold in the dark chocolate chips and chopped pistachios to evenly distribute them in the batter for texture and flavor bursts.
- Bake: Pour the batter into the prepared baking dish and spread it evenly. Sprinkle extra pistachios on top for added crunch and visual appeal. Bake for 22-25 minutes until the center is set but still slightly fudgy, test with a toothpick to avoid overbaking.
- Cool & Serve: Allow the brownies to cool completely in the pan so they firm up for clean slicing. Once cooled, cut into 9 equal squares and serve.
Notes
- Use parchment paper to prevent sticking and help remove brownies easily from the pan.
- For a more intense rose flavor, adjust rosewater to taste but use cautiously as it can be overpowering.
- Substitute coconut oil with unsalted butter for a richer flavor.
- These brownies keep well stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- You can freeze leftover brownies for up to 3 months; thaw at room temperature before serving.
