Pistachio Rose Brownies

These delicious Pistachio Rose brownies are just the right amount of squidgy on the inside with a lovely crust on the top.
10 minutes
40 minutes

About this recipe

The best ever pistachio rose brownies and so easy to make. 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.

If you enjoy the sweetest of treats from cakes to cookies and everything in between, then this pistachio rose brownie is a must-try. It will definitely be your staple gooey brownie recipe from now on.

You might also want to check out my 13 Middle Eastern dessert recipes for your sweet tooth.


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  • 200-grams dark chocolate
  • 250-grams butter (unsalted)
  • 1 ½ cups brown sugar
  • 4 eggs
  • 1 ½ cups plain flour (all-purpose) sifted
  • ½ teaspoon baking powder
  • ½ cup of cocoa powder sifted
  • 1 teaspoon rose water
  • ½ teaspoon salt flakes
  • ¼ cup slivered pistachio
  • 200-grams raspberries, fresh or frozen

Notes from Rouba

  • You can easily substitute 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.


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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Creating magic and happy memories with food are my gift for you!
xx Rouba

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