Paleo Pistachio Brownies

4.45 from 9 votes

These brownies are for chocolate lovers. With a darker chocolate flavor, a soft ganache, with crunchy pistachios and sea salt, this is the perfect brownie version for everyone who's on a dairy free, gluten free or sugar free diet

Prep Time25

Cook Time25

Total Time1

Servings: 8 x8 in pan

Author: Maria

Ingredients

Brownies

3/4 Cup dark chocolate Paleo friendly chocolate chips, melted (I used Lilys Sweets)
3/4 Cup coconut oil melted
3 large eggs room temperature
1 Cup monk fruit sugar 1:1 ratio to normal sugar
1 teaspoon pure vanilla extract
2 Cups almond flour
2 tablespoons cocoa powder
1/2 Cup shelled pistachios chopped
1/2 Cup paleo friendly chocolate chips

Ganache

1/2 Cup coconut oil
3 tablespoons pure maple syrup
1/4 teaspoon salt
3/4 Cup paleo friendly dark chocolate chips
3 tablespoons Crushed pistachios and sea salt for garnish

Instructions

Brownies:

Pre-heat oven to 350 F and line with parchment paper a 8x8 in pan
Combine melted chocolate and oil. Add eggs, sugar and mix until sugar is dissolved
3/4 Cup (131.3 g) dark chocolate, 3/4 Cup (177.4 ml) coconut oil, 3 large eggs, 1 Cup (120 g) monk fruit sugar
Add vanilla, flour and cocoa powder, and mix until combined. Mix in chocolate chips and pistachios
1 teaspoon pure vanilla extract, 2 Cups (224 g) almond flour, 2 tablespoons cocoa powder, 1/2 Cup (61.5 g) shelled pistachios, 1/2 Cup (90 g) paleo friendly chocolate chips
Pour over prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the middle comes out almost clean. Let cool completely

Ganache:

Place on a medium-sized bowl the coconut oil, maple syrup and salt and mix
1/2 Cup (118.3 ml) coconut oil, 3 tablespoons pure maple syrup, 1/4 teaspoon (0.3 teaspoon) salt
Melt chocolate chips and pour over oil mixture, mixing until no lumps are visible. Refrigerate for 10-15 minutes to thicken
3/4 Cup (135 g) paleo friendly dark chocolate chips
Spread over cooled brownies and top with pistachios and sea salt
3 tablespoons Crushed pistachios and sea salt for garnish

Notes

Expert Tips

Use room temperature eggs so the batter mixes smoothly and evenly. Cold eggs can make the batter look split.
Melt the chocolate gently. Use short intervals or low heat so it stays smooth and doesn’t seize. This helps create that rich brownie texture.
Don’t overmix once everything is combined. Stir just until you have a smooth batter to keep the brownies soft and fudgy.
Chop the pistachios into mixed sizes. Smaller bits blend into the batter, while larger pieces give a nice crunch in every bite.
Line your pan with parchment paper. This makes it much easier to lift the brownies out cleanly once they’ve cooled.
Watch the bake time closely. The center should look set but still slightly soft. A toothpick should come out with a few moist crumbs, not wet batter.
Let the brownies cool completely before slicing. This helps them firm up and gives you clean, even cuts.

Frequently Asked Questions

Can I use salted pistachios?

Yes, but reduce any added salt in the recipe. This keeps the flavor balanced and not too salty.

Can I use a different type of nut?

Absolutely. Walnuts, almonds, or hazelnuts all work well if you want to switch things up.

Why are my brownies too dry?

This usually happens if they’re baked too long. Try checking them a few minutes earlier next time to keep that soft center.

Can I make these brownies ahead of time?

Yes, they actually taste even better the next day. The texture settles, and the flavors come together nicely.

How should I store the brownies?

Keep them in an airtight container at room temperature for up to 3 days. You can refrigerate them for a slightly firmer texture.

Can I freeze these brownies?

Yes, slice them first and store them in an airtight container. Freeze for up to 2 months and thaw at room temperature before serving.

Nutrition