Go Back
–+ servings

Dubai Pistachio Brownies (Easy, Gluten-Free Chex)

Gentle Tummy
Print Recipe

Ingredients
  

WET INGREDIENTS:

DRY INGREDIENTS:

Chex Crumble:

  • 2 cups corn Chex
  • 1/4 cup maple syrup
  • 2 tablespoons tahini
  • 1/4 cup pistachios
  • 2 tablespoons mini chocolate chips
  • 2 tablespoons white chocolate chips
  • 1/2 teaspoon coconut oil

Instructions
 

  • Preheat your oven to 350°F (175°C) and line an 8x8 inch baking pan with parchment paper, leaving some overhang for easy removal. In a large bowl, whisk together 1/4 cup cashew butter, 2 tablespoons tahini, 1/3 cup maple syrup, 1/3 cup avocado oil, 1 tablespoon apple cider vinegar, and 1 teaspoon vanilla until completely smooth. Add 2 eggs and mix just until combined.
  • To the same bowl, add 2/3 cup almond flour, 1/3 cup cocoa powder, 1/3 cup cane sugar, 1/2 teaspoon baking soda, 1/4 teaspoon baking powder, and 1/2 teaspoon salt. Whisk until the batter is smooth and no lumps remain. Fold in half of the mini chocolate chips, reserving the rest for the topping.
  • Place 2 cups corn Chex cereal in a sandwich bag and gently crush them into smaller pieces using a rolling pin or your hands. Transfer to a small bowl and stir in 1/4 cup maple syrup and 2 tablespoons tahini until all the cereal pieces are coated.
  • Pour the brownie batter into your prepared pan and spread evenly. Sprinkle the tahini-coated Chex mixture over the top, followed by 1/4 cup chopped pistachios and the remaining mini chocolate chips. Bake for 25-28 minutes, or until the center feels firm when gently pressed. Remove from oven and let cool completely in the pan.
  • In a microwave-safe bowl, melt 2 tablespoons white chocolate chips with 1/2 teaspoon coconut oil in 25-second intervals, stirring between each interval until smooth. Add a small amount of oil-based green food coloring, matcha powder, or spirulina powder to achieve a beautiful pistachio green color. If using spirulina, add a tiny pinch of turmeric for a warmer green tone. Drizzle over the cooled brownies and allow to set before slicing.

Video

Notes

Crush the Chex just right: You want small pieces, not powder, so they maintain their crunch while still coating with the tahini mixture evenly.
Don't overbake: The center should feel just firm when pressed gently - they'll continue cooking slightly as they cool and become perfectly fudgy.
Cool completely before cutting: This is crucial for clean slices and allows the flavors to meld beautifully together.
Make your own green coloring: Mix spirulina powder with a tiny bit of turmeric for the most natural pistachio green color without artificial dyes.
Did you make this recipe?Please let me know in the comments below how it turned out :)