Pistachio Swirl Brownies
These Pistachio Brownies are rich, fudgy, naturally gluten-free, and swirled with creamy pistachio butter. Made with almond flour, dark chocolate, cocoa powder, chopped pistachios, and your sweetener of choice, they look bakery-worthy but are easy to make at home.
Servings: 16 servings
Calories: 171kcal
Ingredients
- 4 oz dark chocolate chopped
- ¼ cup coconut oil softened
- 3 eggs large, room temperature
- 1 cup coconut sugar or erythritol
- 1 tsp baking powder
- 1 cup almond flour blanched superfine
- ¼ cup cocoa powder unsweetened
- ½ cup dark chocolate chips optional
- ⅔ cup pistachios chopped
- ½ cup pistachio butter
Instructions
- Preheat & Prepare the Pan. Preheat the oven to 350°F (180°C). Line an 8×8-inch square baking dish with parchment paper, leaving a bit of overhang for easy removal.
- Melt the Chocolate. In a heatproof bowl, melt together the dark chocolate and coconut oil until smooth. You can do this in short bursts in the microwave or over a double boiler. Set aside to cool slightly.
- Beat the Eggs & Sugar. In a large mixing bowl, combine the eggs and coconut sugar. Using an electric mixer, beat on medium-high speed for about 5 minutes, until the mixture is pale, fluffy, and slightly thickened.
- Add the Melted Chocolate. With the mixer on low speed, slowly pour in the melted chocolate mixture. Mix until just combined.
- Add Dry Ingredients. Using a rubber spatula, gently fold in the cocoa powder, almond flour, and baking powder until no dry streaks remain.
- Add Mix-ins. Fold in the dark chocolate chips (if using) and chopped pistachios.
- Assemble the Swirl. Pour the brownie batter into the prepared pan and smooth the top.
- Dollop spoonfuls of pistachio butter over the surface, then use a butter knife or skewer to gently swirl it into the batter to create a marbled effect.
- Add the Toppings. Sprinkle the top with extra chopped dark chocolate and chopped pistachios for a crunchy, decorative finish.
- Bake. Bake for 18–20 minutes, or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine).
- Cool & Serve. Remove from the oven and let the brownies cool in the pan for at least 5–10 minutes before slicing.
- Enjoy warm or at room temperature — the pistachio swirl gives a nutty, rich contrast to the fudgy chocolate base!
Notes
- Use superfine blanched almond flour, not almond meal, for the smoothest texture.
- Beat the eggs and sweetener long enough to help create a shiny top.
- Warm thick pistachio butter slightly so it swirls easily.
- Don’t over-swirl, or the pistachio ribbons will blend into the batter.
- Start checking at 18 minutes for fudgy brownies.
- Use powdered keto sweetener if making the brownies lower carb or sugar-free.
Nutrition
Serving: 1serving | Calories: 171kcal | Carbohydrates: 12g | Protein: 4g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.003g | Cholesterol: 31mg | Sodium: 12mg | Potassium: 110mg | Fiber: 3g | Sugar: 1g | Vitamin A: 66IU | Vitamin C: 0.3mg | Calcium: 37mg | Iron: 1mg | Net Carbs: 9g