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Beach Sand

Rose & Raspberry Chocolate Brownie

Caroline Parker

Prep Time:

30 minutes

Cook Time:

20-40 minutes

Serves:

12-16 pieces

About the Recipe

This Rose and Raspberry Chocolate Brownie is a super special food hug.  A heart and soul nourishing treat to share with loved ones, in every season of the heart.  The raspberry and rose swirl adds a welcoming contrast to the sweet chocolatey brownie.

Ingredients

Raspberry and Rose Swirl

  • 2 cups of fresh or frozen raspberries

  • 1 tbsp dried rose petals ground into a powder

  • 1 tbsp white sugar

  • 3 drops rose essence - optional


Brownie Mix

  • ½ cup butter

  • 1 cup chocolate chips

  • ¾ cup soft brown sugar

  • 3 eggs

  • 1 cup plain flour

  • ¼ cup cacao powder

  • 1 tsp vanilla essence

  • ½ a dark chocolate block broken into chunks

  • Pinch of salt

Directions

Preheat oven to 170C. Grease and line an 8x8 inch square cake tin.


Make the raspberry and rose swirl by heating the sugar, raspberries, rose petals and essence in a saucepan for about 5-10 minutes until the fruit has cooked down.  Pour into a blender and blitz until smooth.  Push the raspberry mix through a sieve & into a small bowl, removing any pips.  Set aside.


Make the brownie mix


  1. Melt the butter and chocolate chips together in a double boiler over low heat.  Once melted, leave aside for a few minutes to cool.


  1. In a large bowl using a hand mixer or stand mixer, whisk together the sugar and eggs for about 5 minutes until lighter in colour and thicker in texture.


  1. Slowly whisk in the butter and chocolate mix.  Add in the sifted flour, cacao powder, vanilla and pinch of salt, gently hand mixing until just combined.  Stir through the broken up chocolate chunks.


Assemble the brownie


  1. Pour the brownie batter into your prepared tin.  


  2. Dollop the raspberry and rose swirl onto the brownie mix.  Use a knife to swirl the raspberry into the brownies.  Don’t overmix, as you are wanting a contrast between the swirl and the brownie, rather than one homogenous mix.


  3. Cook for 15 minutes, then check with a toothpick to see if it comes out clean.  If not, pop back in the oven for about 5 minutes.  You can also give the tin a shake to see if the middle has set.  A shorter cooking time will make a gooier brownie and a longer cooking time will make a cakier texture.


  4. Remove from the oven and let the brownie cool in the tin, this helps it set a little bit more. Take the brownie from the tin and peel off the baking paper before placing it onto a wire rack.  Cut the brownie slab into squares when it’s completely cooled.  Dust with a sprinkle of cacao powder or icing sugar.


Serve with vanilla ice cream and ENJOY.


If there are any leftovers, store in an airtight container.

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