Dark Chocolate Pistachio Brownies (Gluten-Free Recipe)

For the brownie base

• ½ C Dark Chocolate Chips
• 3 oz Semi-Sweet Baker’s Chocolate, chopped
• ½ C Coconut Oil room temperature
• 1 C Sugar
• 1 ½ teaspoon Vanilla
• 3 Eggs
• ⅔ C GF All Purpose Flour (e.g., Bob’s Red Mill)
• ½ teaspoon Baking Powder
• ½ teaspoon Salt
• ½ teaspoon Xanthan Gum

For the pistachio marzipan filling

• 1 ½ C Pistachios raw & unsalted
• 1 ½ C Powdered Sugar
• 2 teaspoon Almond Extract
• ½ teaspoon Vanilla
• 2 Egg Whites

For the topping

• 1 C Dark Chocolate Chips
• 2 tablespoon Coconut Oil
• ½ C Pistachios roughly chopped

• Preheat oven to 325°F (163°C). Line a 9×9-inch square pan with parchment paper and spray with nonstick spray.
• Combine dark chocolate chips and chopped semi‑sweet chocolate in a microwave-safe bowl. Heat at 50% power for about 2 minutes, stir, and heat an additional minute if needed. Stir until smooth, then add the coconut oil and mix until fully combined. Let cool slightly.
• Whisk together the gluten-free flour, baking powder, salt, and xanthan gum in a small bowl. Set aside.
• Pour the melted chocolate into the bowl of an electric mixer and add the sugar. Beat on medium speed until combined.
• Add the vanilla and one egg, mixing on the lowest setting until incorporated. Add the remaining two eggs one at a time, mixing between each addition.
• Add the dry ingredients and mix on low until just combined. Spread the batter evenly into the prepared pan.
• Bake 25–30 minutes, or until a toothpick inserted in the center comes out clean. Allow brownies to cool in the pan.
• While the brownies are baking (about halfway through), prepare the pistachio marzipan filling.
• In a food processor, grind 1½ cups raw, unsalted pistachios to a fine powder.
• Add the powdered sugar and process for about 30 seconds to combine.
• Add the almond and vanilla extracts, then add a small portion of the egg whites while processing. The mixture will begin to liquefy the powder.
• Continue processing while adding the remaining egg whites. The filling will be looser than traditional marzipan so it can be spread over the brownies.
• After the brownies have cooled for about 10 minutes, drop spoonfuls of the marzipan filling over the surface. Use an offset spatula to gently spread it for even coverage.
• Let the marzipan set for 30 minutes, then prepare the chocolate topping.
• Melt the topping chocolate chips in a microwave-safe bowl at 50% power for 2–3 minutes, stirring occasionally. Stir in the coconut oil until smooth.
• Pour the melted chocolate over the marzipan layer and spread evenly. Sprinkle with the chopped pistachios.
• Cover with plastic wrap and chill for 2–3 hours or overnight to set.
• Use the parchment to lift the brownies from the pan. Cut into squares and serve.