Rich chocolate rose brownie
Sweet and rich milk chocolate and fragrant rose water are swirled together in a thick, rich brownie batter create this intoxicating golden topped brownie. Finished with a simple dried rose and sea salt garnish, these Fudgy milk chocolate rose brownies brownies will add a touch of romance to any occasion.
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Ingredients
- ⅔ cup 85 g all-purpose flour
- 1 teaspoon espresso powder
- ½ teaspoon baking powder
- ½ teaspoon salt
- ¾ cup 175 g unsalted butter,
- 1 ¼ cups 300 g granulated sugar
- 3 large eggs
- ⅓ cup 75 g dutch processed cocoa powder
- 1 tablespoon vanilla bean extract
- 1 ⅓ cup 200 g dark chocolate chips or rose chocolate chunks
- 1 tablespoon rose water
- OPTIONAL: dried rose buds or candied rose petals for garnish
Instructions
- Preheat your oven to 350 F and line a 8x8 pan with parchment paper
In a medium - large saucepan, melt your chocolate and butter in a large sauce pan on low Preheat your oven to 350 F and line a 8x8 pan with parchment paper, letting the paper hang over the sides for easy removal.
In a medium - large saucepan, melt your chocolate and butter in a large sauce pan on low heat, stirring consistently.
Remove from heat and add in your cocoa powder
Next, add your sugar and rose water
Then, add your flour
By now, the melted chocolate should have cooled some. If it's cooled, add in your eggs. If it's still hot, let it cool for another minute or two.
Make sure all ingredients are mixed well and pour batter into your pan.
Bake for 25-35 minutes, checking for doneness at 25 minutes. A wooden skewer inserted into the middle should not come out clean but with a few moist crumbs attached.
Notes
Check for doneness at 30 minutes. These brownies have a thick batter, so they may need a few more moments.
Servings: 9 large brownies