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6 brownies
Harry Weir

Rose water and chocolate brownies with pistachios

A fragrant and indulgent recipe.

Serving: 12
Time: 1hr +
Difficulty: Easy


  • 7oz/200g dark chocolate
  • 7oz/200g butter-chopped into pieces
  • 4 large eggs
  • 8oz/225g demerara sugar
  • 3 ½ oz/100g self-raising flour
  • 2oz/50g roughly chopped pistachios
  • 3oz/75g white chocolate-chopped into pieces
  • 3oz/75g plain chocolate-chopped into pieces
  • 2 teaspoons rose water

For the topping:

  • 5oz/150g dark chocolate
  • 4floz/110ml pouring cream
  • 1oz/25g pistachios
  • 5oz/150g fresh raspberries


  1. Preheat the oven to 180ºC/Gas Mark 4.
  2. Grease and line an 11x7 inch brownie tin with parchment paper.
  3. Melt the dark chocolate and butter together in a bowl set over simmering water.
  4. Beat the eggs and the sugar together until light and fluffy. Fold in the melted chocolate and mix well.
  5. Sieve the self-raising flour and gently fold it into the chocolate and egg mixture.
  6. Fold in the chopped chocolate and pistachios with the flour and mix well. Do not over mix as the air will be knocked out of the mixture.
  7. Pour the mixture into the prepared cake tin and cook for 35-40 minutes until the centre of the cake feels firm on the surface but with an element of softness underneath.
  8. To make the topping, boil the cream and chocolate together until combined. Allow to cool.
  9. Allow the brownie to cool slightly in the tin and then after a few minutes remove from the tin, pour the rose water over the top and spread with the icing. Scatter some crushed pistachios and fresh raspberries over the top.

Recipe credit: Edward Hayden

Photography credit: Harry Weir, assisted by Brian Clarke

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For a gluten-free option feel free to use ground almonds instead of the self-raising flour.