Description
These Gluten-Free Pistachio Rosewater Brownies are a delightful blend of rich chocolate and nutty pistachios with a fragrant hint of rosewater. Perfectly fudgy and naturally sweetened with coconut sugar and maple syrup, they offer a unique twist on traditional brownies that everyone will love.
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
Mix-ins and Topping
- 1/2 cup dark chocolate chips
- 1/3 cup chopped pistachios, plus extra for topping
Instructions
- Preheat & Prepare: Preheat your oven to 350°F (175°C) and line an 8×8-inch baking dish with parchment paper to prevent sticking and ensure easy removal of brownies.
- 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 fully combined, forming the base for your batter.
- Add Eggs & Flavoring: Add the eggs one at a time, whisking thoroughly, then stir in the vanilla extract and rosewater to infuse the batter with a subtle floral aroma.
- Incorporate Dry Ingredients: Sift in the almond flour, cocoa powder, baking soda, and salt to avoid lumps, then gently stir until just combined. Be careful not to overmix to keep the brownies tender.
- Fold in Mix-ins: Add the dark chocolate chips and chopped pistachios, folding them evenly throughout the batter for delightful texture and flavor.
- Bake: Pour the batter into the prepared baking dish, spreading it evenly with a spatula. Sprinkle extra chopped pistachios on top for a decorative finish. Bake in the preheated oven for 22 to 25 minutes, or until the center is set but maintains a slightly fudgy texture.
- Cool & Serve: Allow the brownies to cool completely in the pan to set properly. Once cooled, lift them out using the parchment paper edges and cut into 9 equal squares. Enjoy!
Notes
- For a nut-free option, substitute almond flour with a gluten-free all-purpose flour blend that fits your dietary needs.
- Rosewater adds a floral essence; if unavailable, vanilla extract alone can be used but the flavor will be less floral.
- Ensure not to overbake to keep the brownies moist and fudgy.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- For extra richness, use unsalted butter instead of coconut oil.
