Gluten-Free Pistachio Rosewater Brownies Recipe
Indulge in the delightful fusion of flavors with these Gluten-Free Pistachio Rosewater Brownies. The rich chocolate base paired with the subtle hints of rosewater and nutty pistachios creates a unique and decadent treat.
- Prep Time: 15 minutes
- Cook Time: 22 minutes
- Total Time: 37 minutes
- Yield: 16 brownies 1x
- Category: Dessert
- Method: Baking
- Cuisine: Middle Eastern-Inspired
- Diet: Vegetarian
Ingredients
Units
Scale
Brownie Base:
- 1/2 cup unsalted butter
- 3/4 cup semi-sweet chocolate chips
- 2/3 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon rosewater
- 1/4 teaspoon salt
- 1/4 cup almond flour
- 1/4 cup cocoa powder
Additional:
- 1/4 cup chopped pistachios (plus more for topping)
- 1 tablespoon dried rose petals (optional for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt Butter and Chocolate: In a small saucepan or microwave-safe bowl, melt the butter and chocolate chips together until smooth. Let cool slightly.
- Prepare Batter: In a medium bowl, whisk together sugar, eggs, vanilla extract, and rosewater until frothy. Slowly whisk in the melted chocolate mixture. Stir in salt, almond flour, and cocoa powder until smooth. Fold in chopped pistachios.
- Bake: Pour the batter into the pan, spread evenly, and top with extra pistachios and rose petals if desired. Bake for 20–24 minutes until set. Cool completely before slicing.
Notes
- Start with 1/2 teaspoon of rosewater if unsure about the flavor intensity.
- Store brownies in an airtight container at room temperature for up to 4 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 160
- Sugar: 12 g
- Sodium: 55 mg
- Fat: 10 g
- Saturated Fat: 5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 35 mg
