Pistachio Chocolate Brownies

The shelling of pistachios is possibly one of the nicest things someone can do for me.

In return, there will be these brownies.


Pistachio Chocolate Brownie Recipe
Yields 12
Write a review
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
  1. 3/4 cup gluten free flour with xanthan gum
  2. 3/4 cup powdered sugar
  3. 1/3 cup cocoa powder
  4. 1/2 tsp. baking powder
  5. 1/4 tsp. salt
  6. 1/3 cup coconut oil
  7. 1 tbsp. vanilla extract
  8. 1/2 cup hot water
  9. 2 tsp. apple cider vinegar
  10. 1/4 cup roughly chopped raw pistachios
  1. Preheat oven to 160 degrees Celsius
  2. Grease a square cake pan {20cm-22cm}
  3. Sift flour, sugar, cocoa, salt and baking powder together in a medium bowl
  4. Add coconut oil and vanilla extract to dry ingredients
  5. Add apple cider vinegar to hot water and add to batter
  6. Stir with a metal spoon until completely combined
  7. Stir in half of the pistachios
  8. Spoon batter into greased pan
  9. Sprinkle remaining half of pistachios on top of batter
  10. Bake for 20 minutes
  11. Best served slightly warm, but will last in an airtight container for three days
  1. The pistachios can be replaced with other nuts such as pecans or hazelnuts


  1. Jenna

    August 13, 2015

    Do you think the gluten free flour could be substituted with normal cake flour? And the coconut oil for canola oil? Xxx

    • Wida Foster

      August 14, 2015

      Hi Jenna. I haven’t tried it, but canola oil should work well. Substituting with regular cake flour will be fine, but if you’re using self raising flour, halve the baking powder quantity. Hope this helps.

  2. Su

    August 18, 2015

    Such a pleasure to know your blog and your recipes. Just fell in Love with it and with these amazing brownies.
    Nice to meet you 🙂

    • Wida Foster

      August 24, 2015

      Thank you so much for the kind words, Su. Your blog and photography is absolutely beautiful.

Comments are closed.