Pistachio and raspberry brownies

These brownies are for my mum and dad. They love life and are the two best people I know. They are also, in the nicest possible way, chalk and cheese, so finding things they both love can be hard, and this is where these pretty perfect brownies come in. My dad loves chocolate; my mum loves raspberries and pistachios. Here all the things they love come together in a ridiculously delicious harmony.
These dense, gooey and chocolatey brownies are made with ground almonds and coconut sugar, so they are a little lighter and more nutrient-packed than your average brownie. I almost always make these with chia seeds in place of the eggs, which makes them vegan too. If you use chia seeds you’ll need to add a little baking powder to make sure the brownies rise. Frozen raspberries work really well here, and in the summer I sometimes make these with pitted halved cherries too. If coconut sugar is a bridge too far then soft brown sugar will work too.