Rich, fudgy, and just the right amount of spooky.
These Spookie Pistachio Chocolate Fudge Brownies are the perfect balance of indulgent and wholesome. Dense, chocolatey, and irresistibly fudgy, they’re made with simple, real-food ingredients — almond flour, cassava flour, coconut sugar, and coconut oil — for a treat that feels good from the inside out.
A layer of creamy pistachio-swirl ganache takes these brownies to the next level. Top them with candy eyes for a fun, Halloween-inspired twist that’s both kid-approved and adult-worthy. Whether you’re baking for a party or just treating yourself to something cozy, these brownies bring all the comfort and richness of classic fudge — without the gluten, dairy, or refined sugar.
Why You’ll Love Them
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Ultra-fudgy texture with deep, rich chocolate flavor
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Wholesome ingredients — no gluten, dairy, or refined sugar
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Festive twist for Halloween (or anytime you need a little fun!)
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Naturally sweetened with coconut sugar for a balanced sweetnes
Instructions
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Preheat the oven: Set oven to 325°F (163°C) and line an 8-inch brownie pan with parchment paper.
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Melt the chocolate: In a small saucepan, melt coconut oil and chopped chocolate over low heat, stirring until smooth. Let cool slightly.
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Whip eggs & sugar: In a large bowl, beat eggs and coconut sugar for 3–5 minutes until light and fluffy.
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Combine dry ingredients: Add almond flour, cassava flour, cacao powder, espresso, and salt. Mix until fully combined.
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Add melted chocolate: Slowly pour the cooled chocolate mixture into the batter and stir until smooth. Fold in the chocolate chips.
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Bake: Spread the batter evenly in the prepared pan. Bake for about 35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Cool completely in the pan.
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Make the ganache: Warm the coconut milk until hot but not boiling. Pour over the chocolate chips and let sit for 2 minutes, then stir until smooth. Add spoonfuls of pistachio butter and swirl gently.
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Chill: Spread the ganache over the cooled brownies. Refrigerate for 2–3 hours, or until fully set.
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Decorate: Slice into 16 pieces and add candy eyes for a playful, spooky touch.
Tips & Tricks
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For extra fudgy brownies, don’t overbake — remove them while slightly soft in the center.
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Swap pistachio butter for almond or sunflower seed butter if preferred.
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Store in an airtight container in the fridge for up to 5 days — they taste amazing chilled!
More Fall inspired Treats
f you happen to make these spooky chocolate pistachio brownies please let me know! I’d love to see how they turn out. As always, don’t forget to tag @delight.fuel or simply comment below.
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Spooky Pistachio Brownies
These Spooky Pistachio Chocolate Fudge Brownies are a decadent twist on classic brownies - rich, fudgy, and perfectly spooky for Halloween season. They deliver deep chocolate flavor with a wholesome, superfood boost. Swirled with creamy pistachio butter and topped with candy eyes, they’re gluten-free, dairy-free, and refined sugar-free - a treat both kids and grown-ups will love.
Ingredients
- 3 large eggs
- ½ cup coconut oil
- ¼ cup almond flour
- 3 tbsp cassava flour (gluten-free)
- 2 tbsp Navitas Organics cacao powder
- 1 cup coconut sugar
- 1 tbsp brewed espresso (or strong coffee)
- 5.5 oz Bittersweet Cacao wafers
- ⅓ cup stevia- or paleo-friendly chocolate chips
- Pinch of sea salt
Chocolate Pistachio Ganache
- ½ can of coconut milk
- 7 oz stevia- or paleo-friendly chocolate chips
- 2-3 tbsp pistachio butter
- Candy eyes
Instructions
1. Preheat the oven to 325°F (163°C) and line a 8-inch brownie pan with parchment paper.
2. In a small saucepan, melt the coconut oil and chopped chocolate over low heat, stirring frequently until smooth. Remove from heat and let cool slightly.
3. In a mixing bowl, beat the eggs and coconut sugar with a hand mixer on high speed for 3–5 minutes, until the mixture is light and fluffy.
4. Using a spatula, gently stir in the almond flour, cassava flour, cacao powder, espresso, and salt until fully combined.
5. . Slowly add the cooled chocolate mixture to the batter and stir until incorporated. Fold in the chocolate chips.
6. Pour the batter into the prepared pan and spread evenly. Bake for approximately 35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
7. Remove from the oven and allow to cool in the pan.
For the Chocolate Pistachio Ganache:
1. In a small saucepan, gently heat the coconut milk until warm but not boiling. Pour it over a bowl filled with chocolate chips and let sit for 2 minutes to soften. Stir until the chocolate is completely melted and the mixture is smooth and glossy.
2. Pour the ganache over the cooled brownie base and spread evenly. Drop small spoonfuls of pistachio butter across the surface, then use a knife or the back of a spoon to create swirls.
3. Refrigerate for 2–3 hours, or until fully set. Slice into 16 even pieces and top each brownie with a decorative touch or “eye candy.” Enjoy!