Description
Delight in these Gluten-Free Pistachio Rosewater Brownies, a unique twist on the classic treat featuring fragrant rosewater and crunchy pistachios. Made with wholesome almond flour and sweetened naturally with coconut sugar and maple syrup, these fudgy brownies offer a perfect balance of rich chocolate flavor and subtle floral notes, all free from gluten.
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
- 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 for easy removal of the brownies after baking.
- 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, providing a sweet and rich base.
- Add Eggs & Flavoring: Whisk in the eggs one at a time, then stir in vanilla extract and rosewater to infuse the batter with a fragrant floral aroma.
- Incorporate Dry Ingredients: Sift together almond flour, cocoa powder, baking soda, and salt, then gently fold these dry ingredients into the wet mixture just until combined to avoid overmixing and keep the brownies tender.
- Fold in Mix-ins: Carefully fold in the dark chocolate chips and chopped pistachios to distribute them evenly throughout the batter.
- Bake: Pour the batter into the lined pan, spread it evenly, and sprinkle extra pistachios on top for a crunchy garnish. Bake in the preheated oven for 22-25 minutes, checking that the center is set yet still fudgy.
- Cool & Serve: Allow the brownies to cool completely in the pan before cutting into 9 squares to ensure clean slices and optimal texture.
Notes
- For a nut-free version, substitute almond flour with oat flour and use sunflower seed butter instead of coconut oil.
- Adjust sweetness by varying the amount of maple syrup or coconut sugar according to your preference.
- Store brownies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Rosewater is delicate, so use it sparingly to avoid overpowering the chocolate flavor.
- Ensure the baking dish is fully lined to prevent the brownies from sticking.
