Raspberry Pistachio Brownies.

Just before Chinese New Year, in addition to gifting my neighbours with some Ginger Cookies, I also baked a batch of these raspberry pistachio brownies because I wasn’t sure if the little kiddies next door would be partial to the spicy heat of ginger. Now, I cannot also be sure that these deep, rich, fudgy brownies cater to their tastebuds either because I used dark chocolate but it IS chocolate and I don’t think anyone aged 0 – 999 can not love chocolate.


I admit, these were deliciously dark and the fresh raspberries gave a refreshing tartness to each bite. I love the pistachios on top that provided some textural contrast and earthiness to the brownies which were indulgent and chewy.


Since Mummy and Daddy Tan were (and are) still away, it meant I didn’t have them to pass my experimental creations to. So I thought to share a few pieces as well with the guards down the back alley who always open the barriers for me. They have since become a whole lot friendlier and chattier whenever they see me which is really nice.

One of the older guards showed me yesterday his last piece of this brownie that he had been saving to savour. He exclaimed that they were so delicious that he couldn’t bear to polish off this final piece, yet he wanted to. Looks like I have a trio of grown men who will be happy to take whatever extra bits and pieces of baked goodies I have whenever I have them and it feels good too to be able to feed others and see the smiles on their faces – which is exactly why I fell in love with baking.

Anyway, I used spelt flour and coconut sugar to up the nutritional status of what would otherwise be a normal, but still awesome, brownie, and also to make them a bit healthier for the young ‘uns. To be honest, you can’t tell that these have been healthified just because they taste so sinfully good!


Raspberry Pistachio Brownies (Yields 1 8×8″ square)

180g Dark Chocolate (I used 70%)
113g Butter
30g Cocoa Powder
150g Coconut Sugar
3 Eggs
95g Spelt Flour
1/4 tsp Salt
125g Fresh Raspberries
25g Pistachios, roughly chopped

  1. Preheat oven to 170 deg C and line an 8×8″ baking tin. 
  2. Over a bain marie, melt dark chocolate with butter. Stir gently to combine. 
  3. In a clean mixing bowl, whisk together cocoa powder and coconut sugar. Add in dark chocolate mixture and mix well.
  4. Whisk eggs in one at a time. 
  5. Fold in flour and salt until just combined.
  6. Gently fold in raspberries. Pour batter into prepared tin.
  7. Sprinkle chopped pistachios on top of the batter and bake for 18-20 min. 
  8. Remove tin from oven and allow to cool before slicing. 


I cannot stress how in love I am with these Raspberry Pistachio Brownies! I never thought much of using raspberries in brownies but now I have, I’m utterly blown away. So if there’s one recipe you NEED to use stat, it’s this one. I promise it’s worth going right now to the supermarket to pick up the necessary ingredients for.

You’re welcome! 🙂

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