Rosewater & Pistachio Brownies

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. 


  • 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



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