Description
Indulge in the rich flavors of these Gluten-Free Pistachio Rosewater Brownies. These decadent treats are made with almond flour, cocoa powder, and a hint of rosewater for a unique Middle Eastern-inspired twist.
Ingredients
Scale
Dry Ingredients:
- 1 cup almond flour
- 1/3 cup unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients:
- 1/2 cup coconut sugar
- 2 large eggs
- 1/4 cup coconut oil (melted and cooled)
- 1 tablespoon rosewater
- 1 teaspoon vanilla extract
Additional:
- 1/3 cup chopped pistachios (plus extra for topping)
- 1/4 cup dark chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Mix dry ingredients: In a medium bowl, whisk together almond flour, cocoa powder, baking powder, and salt.
- Prepare wet ingredients: In a separate large bowl, beat the coconut sugar and eggs until light. Add melted coconut oil, rosewater, and vanilla extract, stirring to combine.
- Combine mixtures: Gradually fold the dry ingredients into the wet mixture. Gently fold in pistachios and chocolate chips.
- Bake: Pour the batter into the pan, sprinkle with extra pistachios, and bake for 22–25 minutes.
- Cool and serve: Allow to cool in the pan before slicing into squares.
Notes
- For a stronger rose flavor, increase rosewater to 1 1/2 tablespoons.
- You can substitute maple sugar or brown sugar for coconut sugar if preferred.
- Store brownies in an airtight container for up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
Nutrition
- Serving Size: 1 brownie
- Calories: 190
- Sugar: 9g
- Sodium: 85mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
