Chocolate and roses have always been synonymous with Valentines Day, but we’ve never seen the two combined… until now.
Graham of Glazed & Confused created this over-the-top fudgy brownie recipe topped with chocolate ganache, crushed pistachios, and candied roses that’s perfect for proving your love or sharing with friends. Take a look!
“I find that the thought of eating flowers usually sends people into a bit of a panic. Rest assured: yes, roses are edible. And no, you will not die. For this recipe, please use organic roses — pesticides and other chemicals are not very romantic, in my opinion.” – Graham Blackall
Candied Rose Petals
Organic rose petals (I bought mine at Whole Foods)
1 egg white
Caster or granulated sugar
Using a pastry brush, paint the egg whites onto both sides of each rose petal. Sprinkle with sugar until both sides are evenly coated. Set the sugared rose petals onto a sheet of wax paper to dry, about 2 to 3 hours.
10 tablespoons unsalted butter, melted
1 ¼ cups granulated sugar
¾ cups unsweetened cocoa powder
1/2 tsp. salt
1/4 tsp. baking powder
1/2 tsp. espresso powder
2 tsp. vanilla bean paste or extract
2 large eggs, cold
1 tablespoon vegetable oil
⅔ cups all-purpose flour
½ cup chocolate chunks
Preheat oven to 325F and line an 8×8 baking pan with parchment paper.
In a large mixing bowl, combine the melted butter with the sugar, cocoa powder, salt, baking powder, espresso powder, and vanilla. Whisk until smooth and set aside to cool for a few minutes. Add one egg at a time, mixing thoroughly in between each addition. Mix in the oil. Sift in flour and mix with a wooden spoon for 50 strokes, until the batter is thick and glossy. Fold in the chocolate.
Pour the brownie batter into the prepared pan and bake for 30 minutes. Remove from oven and set aside to cool while you prepare the chocolate ganache.
Chocolate Ganache Topping
4 ½ oz semisweet chocolate
1/2 cup heavy whipping cream
1 tablespoon butter
Candied rose petals, chopped into small pieces
⅓ cup crushed pistachios
In a small saucepan over medium heat, combine the chocolate, cream, and butter, cooking until melted. Whisk the mixture until smooth. Pour the ganache over the brownies. Working quickly, spread the ganache evenly over the brownies. Top with candied rose and crushed pistachios.
Immediately transfer the brownies into the refrigerator or freezer to set. This should take between 30 minutes and 1 hour. When you’re ready to serve, bring the brownies to room temperature and cut into squares.