These dense, gooey and chocolatey brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutrient-packed than your average brownie. I almost always make these with chia seeds in place of the eggs, which makes them vegan too. If you use chia seeds you’ll need to add a little baking powder to make sure the brownies rise. Frozen raspberries work really well here, and in the summer I sometimes make these with pitted halved cherries too. If coconut sugar is a bridge too far then soft brown sugar will work too.






Skill level

Average: 3 (148 votes)

These brownies are for my mum and dad. They love life and are the two best people I know. They are also, in the nicest possible way, chalk and cheese, so finding things they both love can be hard, and this is where these pretty perfect brownies come in. My dad loves chocolate; my mum loves raspberries and pistachios. Here all the things they love come together in a ridiculously delicious harmony. 


  • 3 organic or free-range eggs, beaten, or 3 tbsp chia seeds
  • 200 g dark chocolate (70%)
  • 100 g coconut oil or unsalted butter
  • 200 g coconut sugar
  • 1 tsp natural vanilla extract, or the seeds from 1 vanilla pod
  • 200 g ground almonds
  • 1 heaped tsp baking powder (if you are using chia seeds, not eggs)
  • 50 g cocoa powder
  • 125 g raspberries (frozen or fresh)
  • 50 g pistachio nuts

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Cooling time 20 minutes

Preheat the oven to 180°C 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 20 cm x 20 cm but anything around that size will do).

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

Place a heatproof bowl over a pan of gently simmering water, making sure the bowl doesn’t touch the water. Put 150 g of the chocolate into the bowl with the coconut oil or butter and let them melt, stirring from time to time. Once melted, take the bowl off the heat and stir in the sugar, followed by the beaten eggs, one by one, or the chia seed mixture, and finally the vanilla and ground almonds and the baking powder, if using, plus half the raspberries (if they are frozen don’t defrost them first) and half the pistachios. Roughly chop the remaining 50 g of chocolate and fold through the mixture too.

Pour the brownie mix into the lined tin and scatter over the rest of the raspberries and the pistachios. Bake for 25-30 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!


Recipe and image from A Modern Way to Cook by Anna Jones (HarperCollins Publishers, $49.99, hbk).


View our Readable feasts review and more recipes from the book here.