The best ever Pistachio Rose Brownies and they are so easy to make. They are moist, rich, and taste delicious. These brownies are just the right amount of squidgy on the inside with a lovely crust on the top. The raspberries add a little tartness and cut through the chocolate nicely which goes perfectly with the brownie.
- 2oo-grams dark chocolate
- 250-grams butter (unsalted)
- 1 ½ cups brown sugar
- 4 eggs (lightly beaten)
- 1 ½ cups plain flour (all-purpose)
- ½ teaspoon baking powder
- ½ cup of cocoa powder
- 1 teaspoon rose water
- ½ teaspoon salt flakes
- ¼ cup slivered pistachio
- 200-grams raspberries, fresh or frozen
*You can easily substitute the raspberries with blueberries
*You can make this without the pistachio for a nut-free diet
*If you need to substitute rose water, use vanilla extract
*Don’t let the chocolate, butter, and sugar get too hot while melting. Take it off the heat just before everything is fully melted.
*Slow baking is required if you are using a fan-forced oven.
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. Add the eggs one by one ( if you have combined them, add them gradually), add the rosewater and stir.
Sift in the dry ingredients and salt flakes and mix to combine. 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.
Makes 12-15 pieces
Why you will love this:
2 step recipe
Easy to make
best ever brownies