Mother’s Day Raspberry + Pistachio Brownies

*Please note this recipe has been amended from the first edition of the book. Although recipes are proof-read several times, sometimes errors do happen – apologies. The below recipe is the correct version*

My Mum loves chocolate, raspberries, pistachios and life and is one of the greatest people I know. Here all the things she loves come together in a ridiculously delicious harmony.

These dense, gooey and chocolaty brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutrient-packed than your average brownie. If coconut sugar is a bridge too far then soft brown sugar will work too.

Makes 12 brownies

3 organic or free range eggs, beaten OR 3 tbsp chia seeds
200g dark chocolate (70%), roughly chopped
100g unsalted butter OR coconut oil
200g coconut sugar
1 tsp vanilla extract
200g ground almonds
1 ½ tsp baking powder, if you are using chia seeds
50g cocoa powder
125g raspberries
50g pistachio nuts, roughly chopped

Preheat the oven to 180c/fan 160c and get all your ingredients and equipment together. Grease a small brownie tin with coconut oil or butter and line it with baking paper (mine is 20cm x 20cm but anything around that size will do).

If you are using chia seeds rather than eggs, put the seeds in a little bowl and add 9 tbsp of cold water. Leave to form a gel-like paste.

Place a large, heatproof bowl (big enough to fit all your ingredients) over a pan of barely simmering water, making sure the bowl doesn’t touch the water. Put 150g of the chocolate into the bowl along with the butter or coconut oil, sugar and vanilla extract. Let them melt, stirring from time to time until the sugar is dissolved.

Once melted, take the bowl off the heat and stir in the beaten eggs or the chia seed mixture, then the ground almonds, baking powder (if using), cocoa powder, half the raspberries and pistachios and remaining chocolate. Fold everything together until well mixed.

Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and pistachios. Bake for 30 – 35 minutes until just cooked but still a little soft in the middle.

Leave to cool for at least 20 minutes before cutting. These will keep for 3 – 4 days but I challenge you to make them last that long!

Image: Matt Russell


Posted: 04.03.16 15 Comments


Posted by Maggie at 7:52 on the 06.03.16

Just popped this tray into the oven since I had everything on hand. Can’t wait to take a first bite! xo

Posted by Clare at 6:59 on the 19.04.16

These brownies are scrummy! Really tasty 🙂

Posted by Christine at 8:14 on the 29.05.16

Tasted delicious but were still liquid after 30 minutes- they needed another 20 minutes.

Posted by Laura Deakin at 12:03 on the 23.06.16

These taste delicious, but why are the ingredient measurements different to the recipe in your book? Which one is better?

Posted by Anna at 12:44 on the 23.06.16

Hello Laura. Well spotted – this recipe has been slightly altered from the recipe originally published in A Modern Way to Cook as some people were experiencing problems with the vegan version and we wanted to make one that worked for both vegans and people making the traditional egg and butter versions. It has been corrected in subsequent editions of the book. Apologies for any inconvenience – but please follow the recipe above for best results. AJ x

Posted by sayoor at 12:37 on the 24.06.16

It look very delicious, thank you 🙂

Posted by Hywel Sedgwick at 11:15 on the 27.09.16

Made these last night, and have just had heaps of rave reviews from various colleagues in my office! I used dark chocolate with raspberries in, as it’s what I had lying around the house, so gave them a really fruity kick.

Posted by Elke at 2:02 on the 26.10.16

Are there other recipes in your book that were modified? I´ve got the impression that the Dutch version is still using the measurement of the first English edition… Thank you very much in advance!

Posted by London25 at 4:16 on the 04.08.17

Hi, can you use caster sugar as a substitute for coconut sugar? If so, should the quantity of sugar remain the same? Thank you!

Posted by AnnaK at 6:35 on the 25.03.18

Thanks a lot for this perfect recipe – I keep coming back to this one for months already and my family still love it the same 🙂

Posted by Nirosha Dawsey at 2:51 on the 24.08.18

I made the book version and refrigerated the gooey brownie mixture to set as it took so long in the oven. It was delicious:) Looking forward to making this amended version soon. This a fool-proof way to get my berry-averse son to eat raspberries from our allotment!

Posted by Laila Hudson at 11:15 on the 28.11.18

I would like to make these but was wondering if it would be better to use vegan butter rather than coconut oil?

Posted by Ronja B at 8:47 on the 28.11.19

Hey I just wanted to inform others that in the german version of the book are also the other measurements and it is missing the cocoa powder completely. Which caused a bit of a disaster.
But I will try this recipe tomorrow.

Posted by isa at 10:18 on the 14.01.20

Oops I just made this following the book and it (vegan version) came out all wrong. Found this amended recipe only afterwards. Will give it another go.

Posted by Maren at 5:27 on the 10.05.20

Hi there, tried the recipe twice guided by the German version of A modern way to cook. First I thought I did something wrong. So I gave it another try yesterday. Again, the brownies came out like liquid chocolate sauce and had to go to the bin. Now I found your comments;-)) Ahhhaa… Errors happen. We are all human. Will try it again… with the correct recipe.

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