Chocolate brownies made with Navitas Organics Cacao Powder topped with a swirled pistachio and dark chocolate ganache made with pistachio butter and Navitas Organics Bittersweet Cacao Wafers, decorated with white candy eyes on a cooling rack.

Spooky Chocolate Pistachio Brownies

Name: Spooky Chocolate Pistachio Brownies
Yield: 16
Ingredients: 3 large eggs; ½ cup coconut oil; ¼ cup almond flour; 3 Tbsp. cassava flour; 2 Tbsp. Navitas Organics Cacao Powder; 1 cup coconut sugar; 1 Tbsp. brewed espresso (or strong coffee); 5½ oz Bittersweet Cacao Wafers; ⅓ cup sugar-free chocolate chips; Pinch of sea salt; ½ can coconut milk; 7 oz. sugar-free chocolate chips; 2-3 Tbsp. pistachio butter; Candy eyes

These spooky brownies are a fudgy, Halloween-ready twist on a classic baked treat! Made with Cacao Powder and Bittersweet Cacao Wafers for rich, superfood-powered chocolate flavor, swirled with creamy pistachio butter, and topped with candy eyes — they’re gluten-free, dairy-free and scary good.

INGREDIENTS

3 large eggs
½ cup coconut oil
¼ cup almond flour
3 Tbsp. cassava flour
2 Tbsp. Navitas Organics Cacao Powder
1 cup coconut sugar
1 Tbsp. brewed espresso (or strong coffee)
5½ oz Bittersweet Cacao Wafers
⅓ cup sugar-free chocolate chips
Pinch of sea salt
Chocolate Pistachio Ganache:
½ can coconut milk
7 oz. sugar-free chocolate chips
2-3 Tbsp. pistachio butter
Candy eyes

DIRECTIONS

Preheat oven to 325°F and line an 8x8-inch brownie pan with parchment paper.
In a small saucepan, melt coconut oil and chopped cacao wafers over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a mixing bowl, beat eggs and coconut sugar for 3–5 minutes, until mixture is light and fluffy.
Using a spatula, gently stir in flours, cacao powder, espresso, and salt until fully combined.
Add cooled chocolate mixture to batter and stir until incorporated. Fold in chocolate chips.
Pour batter into prepared pan and spread evenly. Bake ~35 minutes, remove from oven and allow to cool in pan.
For the Chocolate Pistachio Ganache:
In a small saucepan, heat coconut milk until warm. Pour over a bowl filled with chocolate chips and let sit for 2 minutes. Stir until chocolate is melted and mixture is smooth.
Pour ganache over cooled brownie base and spread evenly. Drop small spoonfuls of pistachio butter across surface, then use a knife or back of spoon to create swirls.
Refrigerate 2–3 hours, or until fully set. Slice, top with eye candy and enjoy!

Makes 16 brownies

Submitted by Julia Trigo | Delight Fuel from Scratch

Spooky Chocolate Pistachio Brownies

Julia Trigo | Delight Fuel from Scratch

Servings

16 brownies

Ingredients

3 large eggs
½ cup coconut oil
¼ cup almond flour
3 Tbsp. cassava flour
2 Tbsp. Navitas Organics Cacao Powder
1 cup coconut sugar
1 Tbsp. brewed espresso (or strong coffee)
5½ oz Bittersweet Cacao Wafers
⅓ cup sugar-free chocolate chips
Pinch of sea salt

Chocolate Pistachio Ganache:

½ can coconut milk
7 oz. sugar-free chocolate chips
2-3 Tbsp. pistachio butter
Candy eyes

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Directions

Preheat oven to 325°F and line an 8x8-inch brownie pan with parchment paper.
In a small saucepan, melt coconut oil and chopped cacao wafers over low heat, stirring until smooth. Remove from heat and let cool slightly.
In a mixing bowl, beat eggs and coconut sugar for 3–5 minutes, until mixture is light and fluffy.
Using a spatula, gently stir in flours, cacao powder, espresso, and salt until fully combined.
Add cooled chocolate mixture to batter and stir until incorporated. Fold in chocolate chips.
Pour batter into prepared pan and spread evenly. Bake ~35 minutes, remove from oven and allow to cool in pan.

For the Chocolate Pistachio Ganache:

In a small saucepan, heat coconut milk until warm. Pour over a bowl filled with chocolate chips and let sit for 2 minutes. Stir until chocolate is melted and mixture is smooth.
Pour ganache over cooled brownie base and spread evenly. Drop small spoonfuls of pistachio butter across surface, then use a knife or back of spoon to create swirls.
Refrigerate 2–3 hours, or until fully set. Slice, top with eye candy and enjoy!