Pistachio Chocolate Brownies – Less than 1/2 tsp sugar per portion

Pistachio Chocolate Brownies – Less than 1/2 tsp sugar per portion

I’m keeping this simple. I have a tendency to complicate recipes. I guess that comes from baking so much. But I get it that most people have some kind of life outside their kitchen!

This recipe contains no flour, in fact not a grain in sight.

I have stripped this recipe back to basics. Each massive square of soft, deliciously moist (never sure about that word) chocolate delight contains less than half a teaspoon of sugar. That’s about an 1/8 of the amount of sugar you can find in a similar sized slice.

They are wonderful, surprisingly sweet and full of good things. Try them as soon as you can. You won’t regret it.

You will need a couple of ingredients that you might not ordinarily have. You can substitute the syrup for any syrup really – as long as you don’t mind the extra sugar… it won’t be much more as I use such a small amount, but don’t be tempted to substitute the Truvia for another sweetener. It’s available everywhere, made by Silver Spoon and looks like this: You can get it in most supermarkets. Have a look in the sugar aisle.

I also use brown rice syrup. It is not available everywhere, but you can get it online, Ocado do it and my favourite www.healthysupplies.co.uk have everything you could possibly want in life!

You can substitute this for other syrups, pretty much anything will work but the reason I use this wonder product (Brown Rice Syrup) is due to its very low fructose content. Scientists now believe that the consumption of large amounts of fructose can rapidly induce insulin resistance, postprandial hypertriglyceridemia, and blood pressure in humans more than starch (or glucose) does in controls.  Moreover, it is a potential risk factor for fatty liver disease. So while brown rice syrup is still sugar it is a much, much  better choice than the evil fructose-laden syrups such as fruit syrups, date nectar and agave syrups you find in the ‘healthy sugar isle’ of your supermarket or health food shops.

You will need some kind of brownie tin. I use one that has two inch high sides and is 10”x8”.

Line the base of your tin with baking paper and smooth some butter or coconut oil up the sides.

Set your oven to 160C – I know it seems low – but trust me on this one…



170g Very soft Butter (or melted but cooled coconut oil if you want to keep it dairy free)

50g Brown rice syrup

80g Truvia by Silver Spoon Stevia based sweetener 

3 eggs – always free range

40g Dark Chocolate (at least 70% cocoa) chopped up into little pieces (you could also use good quality dark choc chips)

190g Ground Almonds or ground pistachios

50g Unsweetened Cocoa Powder – sifted to get out any lumpy bits

1tsp Baking Powder – I use a gluten free brand


  1. Slop your very soft butter (not melted – but extra soft) sweetener and brown rice syrup into a large bowl and give it a good mix until the mixture turns pale. I just use a wooden spoon for this – I like a bit of old skool!
  2. Add the rest of the ingredients. Yep, just bung them all in and mix until just combined.
  3. Dollop into your brownie tin, smooth the top and slide into your oven (which is already hot – don’t even think about putting it in a cold oven…)
  4. Bake for 25-30 minutes.
  5. Remove and allow to cool in the tin. Turn out and slice into 16 slices – depending on how big you like your squares.
Kate Henry

Kate is an utterly obsessed cook. After appearing on The Great British Bake Off a couple of years ago, she retrained as a chef and is now a Private chef. Kate also teaches cookery classes at her home in Brighton For Private chef Enquiries or details of classes please email: chef@katehenry.co.uk "My journey to here has taken some twists and turns I have learnt so much. I can’t wait to show you."