Description
Indulge in the exotic flavors of these Gluten-Free Pistachio Rosewater Brownies. These rich and fudgy brownies are infused with the delicate essence of rosewater and studded with chopped pistachios, creating a Middle Eastern-inspired treat that is sure to impress.
Ingredients
Scale
For the Brownies:
- 1/2 cup unsalted butter or coconut oil, melted
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon rosewater
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/3 cup chopped pistachios (plus extra for topping)
- 2 tablespoons mini chocolate chips (optional)
Instructions
- Preheat the Oven: Preheat the oven to 350°F and line an 8×8-inch baking pan with parchment paper.
- Mix Wet Ingredients: In a mixing bowl, whisk together the melted butter and sugar until smooth. Add the eggs and rosewater, whisking until well combined.
- Combine Dry Ingredients: In a separate bowl, mix the almond flour, cocoa powder, salt, and baking soda. Stir the dry ingredients into the wet ingredients until fully incorporated.
- Add Nuts and Chips: Fold in the chopped pistachios and optional chocolate chips.
- Bake: Pour the batter into the prepared pan, smooth the top, sprinkle extra pistachios on top, and bake for 20–25 minutes until a toothpick inserted comes out slightly moist.
- Cool and Serve: Let the brownies cool completely in the pan before slicing and serving.
Notes
- Rosewater adds floral complexity—start with 1 teaspoon and adjust to taste.
- For a dairy-free version, use coconut oil and dairy-free chocolate chips.
- Best stored in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 210
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
