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!

Candied Rose + Crushed Pistachio Brownies

“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 + Crushed Pistachio Brownies

Candied Rose + Crushed Pistachio Brownies

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.

Chocolate Brownies

    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.

Candied Rose + Crushed Pistachio Brownies

Candied Rose + Crushed Pistachio Brownies

Candied Rose + Crushed Pistachio Brownies

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Graham Blackall of Glazed & Confused

Graham Blackall of Glazed & Confused is a food blogger, photographer, and sugar addict living in New Orleans. You can follow him on Instagram, Pinterest, and Twitter.

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Kymi

January 30, 2015

I want to eat these in my bathtub while sipping fine champagne!

The Kentucky Gent

January 30, 2015

Just when you thought brownies couldn’t get any better!

Allie

February 3, 2015

I love Graham! So happy to see one of my favorite recipe bloggers here on Front + Main. These brownies look fantastic and the flavors are so perfect for this time of year 😉

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