Saturday, 7 July 2012

dark chocolate & rosewater brownies

My friend Steph is particularly passionate about brownies. I asked her what she had to say about them and this is what I got: 

"Brownies are the most incredible things on the face of the planet and there is not a person in this world who doesn't like them. But brownies are also tricky - they need to be a perfect balance of gooey on the inside and crunchy on the outside. Gooey and crunchy. No one likes a brownie that tastes like cake! You don't want that texture! But you don't want one that can't hold its shape, either. YOU'VE GOT TO GET IT IN THE POCKET. Every. One. Loves. Them. You find me a person *getting progressively aggressive* who doesn't like brownies and I'll show you a liar! *fist pump*"


Whoa. Well, luckily, her description is pretty close to how I would describe this one. It's not cakey at all - it's fudgy and has the gooey/crunchy thing going on. But it's also a little more sophisticated with the addition of rosewater. Rosewater tastes like... the way roses smell... and it is very strong! So, as a general rule, don't use too much of it in your cooking. However, chocolate is also quite a strong flavour so you need a good 2 tablespoons of the rosewater here for it to shine through. 

If you're having trouble imagining what these brownies would taste like, think of chocolate covered turkish delight. 


Dark Chocolate & Rosewater Brownies
125g butter
100g good quality dark chocolate
1/2 cup dutch processed cocoa powder
1 cup caster sugar
2 eggs
2 Tbs rosewater
1/2 cup plain flour
1 tsp salt

1. Preheat the oven to 180C. Line a square tin or loaf tin with baking paper.

2. Over a low heat, melt the butter and chocolate in a heavy bottomed saucepan.

3. Pour into a bowl and stir in the cocoa powder and caster sugar. 

4. Allow the mixture to cool for a few minutes and then whisk eggs in one at a time.


5. Add in the rosewater and stir well.

6. Fold in the flour and salt and stir until just combined.


7. Pour into the prepared tin and bake for 25-30 minutes. Allow to cool for 10 minutes before turning  out onto a plate. 

You should decorate it with fresh or dried edible rose petals - it's just good manners,  it shows people what to expect.


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2 comments:

  1. Yum! I adore all things floral tasting.

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  2. that steph girl sounds like a winner.

    ReplyDelete