A brownie with a floral twist, these are perfect for those who like their chocoalte treats a little bit fancy.

Boasting a rich chocoalte taste and a divine floral aroma, they're the food version of an afternoon stroll through a rose garden with a bar of chocoalte in-hand.

Using almond flour keeps things moist and a smattering of pistachios through the batter mixes things up with a hint of crunch.

Enjoy on their own or with your favourite brew - with or without a garden nearby.

Ingredients

100g organic, unsweetened dark chocolate
2 cups almond meal
1 tsp baking powder
1/2 cup crushed pistachios
3 tbsp coconut oil
1/2 cup coconut sugar
2 eggs (or 1 tbsp ground chia + 1/4 warm water)
2 tsp vanilla extract
3 tbsp rosewater
rose petals & crushed pistachios to decorate

Method

Preheat the oven to 350°F (180°C).
Line an 8-inch square pan with parchment paper.
Melt the chocolate over low heat or use a double boiler.
Combine all dry ingredients in a large mixing bowl.
Combine all wet ingredients in your food processor or blender.
Add the melted chocolate and combine until smooth- should be creamy, not too dry.
Mix wet ingredients into the dry, and mix well.
Pour batter into the pan, smooth it out with a spatula & bake it for about 25-30 minutes.
Insert a toothpick in to make sure cooked through. They should be firm when you press down.
Cool completely in the pan on a wire rack.
Sprinkle with some extra crushed pistachios and rose petals, for an extra touch.