The best-ever Pistachio Rose Brownies are delightfully easy to make. With just the right amount of squidginess on the inside and a lovely crust on the top, they’re a true treat. The tartness of raspberries cuts through the richness of chocolate beautifully, creating a balanced, irresistible bite. If you have a sweet tooth and love everything from cakes to cookies, this pistachio rose brownie is a must-try and is sure to become your go-to gooey brownie recipe.
Can you imagine popping these brownies into a box and gifting them? While they might be a bit different from my other edible gift ideas, they’re sure to be cherished and appreciated. This recipe always brings a smile to my nephew and nieces—they’re genuinely disappointed if I don’t make it, even when they have other delicious desserts to choose from. For more sweet inspiration, check out my moist and fluffy Chocolate Mint Cake, layered with fresh strawberries and made in just one bowl, or sink your teeth into my Mars Bar Slice—a heavenly blend of caramel, crispy rice, and chocolatey goodness. And if you’re looking for more Middle Eastern sweets, don’t miss my 13 Middle Eastern Dessert Recipes for your sweet tooth!
I love gifting these brownies in a beautifully decorated box—it makes for an unforgettable gift! I also have an Amazon page with festive season ideas to inspire your gifting. Check it out here
Step 1.
Preheat the oven to 160° degrees fan-forced (170° if there is no fan). Grease a 23 cm square tin and line with non-stick baking paper.
Place the chocolate, butter, and sugar in a small saucepan over low heat. Gently stir until melted and smooth. Remove from heat and place in a bowl. If the chocolate mixture is too hot, allow it to slightly cool before adding the egg. Add the eggs one by one (if you have combined them, add them gradually), add the rosewater, and stir.
Step 2.
Sift in the flour, baking powder, cocoa and mix to combine. Add the salt flakes and gently fold in. Stir in half the raspberries and pour the brownie mixture into the prepared tin. Scatter over the remaining raspberries and pistachio and bake for approximately 25-30 minutes until set but still soft in the middle.
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