Description
Indulge in the delightful combination of rich chocolate, floral rosewater, and crunchy pistachios with these gluten-free brownies. Perfect for a Middle Eastern-inspired treat!
Ingredients
Main Brownie Ingredients:
- 1/2 cup unsalted butter
- 1 cup semisweet chocolate chips
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon rosewater
- 1/2 cup almond flour
- 1/4 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/3 cup chopped pistachios
Optional Garnish:
- 1 tablespoon dried edible rose petals
Instructions
- Preheat Oven: Preheat oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper.
- Melt Butter and Chocolate: Melt butter and chocolate chips together until smooth.
- Combine Ingredients: Whisk in sugar, beat in eggs, stir in rosewater, add almond flour, cocoa powder, salt, and pistachios.
- Bake: Pour batter into the pan, top with pistachios and rose petals, bake for 25–28 minutes.
- Cool and Serve: Cool brownies in the pan before slicing and serving.
Notes
- Adjust rosewater to taste, starting with 1/2 teaspoon.
- Brownies are rich, fudgy, with a subtle floral aroma and nutty crunch.
