Raspberry & Pistachio Flourless Brownies
Prep time: 
Cook time: 
Total time: 
Serves: 18
  • 225g butter
  • 225g dark chocolate, broken into pieces
  • 3 tablespoons cacao powder
  • 200g (1 cup plus 1 tablespoon) coconut or demerera sugar
  • 4 tablespoons maple syrup
  • 1 teaspoon vanilla extract
  • 3 large eggs, beaten
  • 100g (1 heaped cup) almond flour
  • Handful shelled pistachios
  • ½ cup raspberries
  1. Preheat your oven to 175ºC / 345ºF and line a brownie baking tray with baking paper.
  2. Place butter, dark chocolate pieces and cacao powder in a saucepan and gently melt over low heat.
  3. Remove the pan from the heat and stir in coconut sugar, maple syrup and vanilla.
  4. Once the batter has cooled slightly stir in the beaten eggs and then the almond flour.
  5. Fold in raspberries, reserving some to scatter on top. Pour batter onto the baking tray and scatter the raspberries as well as the pistachios.
  6. Bake for 30 minutes, until set but still a bit gooey in the centre.
  7. Let cool then slice into squares. I like to keep mine in the fridge as it helps them become more fudge-y.
VEGAN - I haven’t tried it yet, but you could sub the butter for coconut oil and the eggs for a chia or flax egg - though I’d make it as 4 flax/chia eggs. Let me know if you do try!

COCONUT SUGAR - if you can’t find coconut sugar, then rapadura, demerera , raw cane or muscovado sugar, though the last 3 are more refined.

If possible, try using organic grass-fed butter and eggs.
Recipe by Sprinkle of Green at https://www.sprinkleofgreen.com/raspberry-pistachio-flourless-brownies