Pistachio Rose Brownies

Name: Pistachio Rose Brownies
Prep time: 10 min
Cook time: 40 min
Yield: 12-15
Cuisine: Middle Eastern

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roubashahin.com.au

Desserts Snacks

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

PREP TIME

10 minutes

COOK TIME

40 minutes

SERVES

12-15

About this recipe

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!

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Ingredients

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.

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

Method

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 40 minutes until set but still soft in the middle.