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Raspberry-Pistachio Brownies

Raspberry-Pistachio Brownies

The taste of chocolate, pistachios and raspberries sounds like a poem to me. I just love to combine chocolate with something fruity, because it gives the chocolate such a nice flavor. I usually add raspberry puree or pomegranate juice to my chocolate creations, give it a try and you will never go without it again.

These vegan brownies or to be correct raspberry-pistachio brownies are our family favorite and especially my son has a huge love for them (his sweet tooth is bigger than the Empire State Building)!!!

What I personally love the most about brownies, there are endless varieties of them. Chai brownies, fruity brownies, espresso brownies…just to name a few.

This version is honestly amazing and if you want to make a healthier version, feel free to use maple syrup instead of sugar for the brownies.

Raspberry-Pistacchio Brownies

20. November 2016
: 9
: 10 min
: 20 min


  • 300g all purpose flour
  • 250ml neutral tasting oil
  • 350 ml plant milk
  • 70g cocoa powder, unsweetened
  • 1 tsp vanilla bean
  • 200g brown or coconut sugar
  • 2 tbsp baking powder
  • 100g frozen raspberries
  • 50g chopped pistachios
  • some oil to grease muffin tray
  • Raspberry Icing:
  • 90g confectioners sugar
  • 2 tbsp raspberry puree
  • juice of half a lemon
  • Step 1Preheat oven to 180 Celsius and grease muffin tray with some oil.
  • Step 2Add all ingredients for the brownies to a food processor except pistachios and raspberries and bled until smooth.
  • Step 3Pour brownies mixture to a medium bowl and add raspberries and pistachios. Mix until just combined.
  • Step 4Pour mixture into muffin tray and use about 1 -1 ½ tbsp for each.
  • Step 5Bake for 20-25 min until toothpick inserts clean.
  • Step 6Meanwhile mix together ingredients for the icing and stir well until smooth. Chop pistachios for the topping.
  • Step 7Once the brownies are ready, take out the oven and let cool at least 30 min until topping with raspberry icing and pistachios.