Raspberry and Pistachio Chocolate Brownies

My dad is a coeliac and has been for the past 20-odd years. This means he is deprived the joy of all the tasty morsels made using wheat; bread…cake…biscuits… scones, oh my god, cheese scones! I can literally think of nothing worse, and so for Christmas I made him a selection of gluten-free chocolate brownies which I believe he is still steadily making his way through. Posted here is a recipe for chocolate and pistachio brownies which are my favourite, I tested. Here, I used Doves farm gluten-free self-raising flour which is readily available at all super-markets , however, you could replace the flour with an extra 15og ground almonds for a healthier take on the recipe. If using ground almonds alone you will get an even squishier brownie, but as I was travelling over 200 miles with mine I decided not to go for this option and both styles are absolutely yummy. I know many people have adopted a gluten-free lifestyle in light of the potential health benefits, so this recipe is perfect for all of you.


For a 20cm x 20cm square tin

200g dark chocolate (>70% cocoa solids)

100g milk chocolate

225g unsalted butter

200g light brown sugar

4 eggs

125g gluten-free self raising flour

25g ground almonds

150g whole raspberries (from frozen is fine)

100g roughly chopped pistachios

50g cocoa powder

~25g freeze-dried raspberries (for decoration)

Screen Shot 2016-01-10 at 14.45.02

  1. The first step, as ever, is to make sure your tins are well greased and lined. Especially with brownies, as in nature they are a little bit gooey, and ideally you want to remove the brownie from the tin in one neat go so you can cut it into cute squares. For this bake, I would recommend lining the tin with baking parchment.
  2. Preheat the oven to 180•C.
  3. To start with break up the dark and milk chocolate into small chunks and place in a large heat-proof bowl.
  4. Chop the butter into small cubes, then add this to the bowl containing the chocolate and melt both over a pan of boiling water. Leave to cool slightly.
  5. Whisk the eggs and sugar together until all the sugar has dissolved. Beat this mixture into the chocolate a bit at a time until you have a smooth, glossy liquid.
  6. Measure out the flour and cocoa powder. Sift this a bit at a time into the chocolate liquid and fold in using figure of 8 movements until all the flour is incorporated. Make sure there is none lurking at the bottom of the bowl.Screen Shot 2016-01-10 at 14.42.09
  7. Next fold in the ground almonds.
  8. Roughly chop the pistachios.
  9. Add the pistachios and raspberries to the brownie mix.
  10. Spoon out the mix into the tin and bake for 35-40 minutes. You might need to turn the oven down to 150•C if the brownie begins to get too dark on the top. The brownie is ready when a skewer comes out just a little moist, but not covered in chocolate goo.
  11. Sprinkle the dried raspberries on top and chop the brownies into squares.Screen Shot 2016-01-10 at 14.42.23

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