Rosewater Valentine’s Brownies

By Angelika Hanna

My last batch of brownies turned out deliciously. After experimenting a bit with the right ratio of ingredients, I figured out how to achieve extra fudgey brownies. It is all about the ratio of flour, butter, and cream cheese or heavy cream: when you use more of the wet ingredients in ratio to the dry ones – the flour – the result is a more moist – fudgey – brownie. The more flour you use, the more “cakey” the brownie turns out.

This time for Valentine’s Day, I am bringing my brownies to the next level by adding rosewater to the dough and the frosting for a floral note.

Recipe:

Prep Time: 20 min

Bake Time: 45 – 50 min

Cuisine: North American, Canadian

Author: Angelika Hanna / Zest4Food

Ingredients:

For the Brownies:

• 1/2 cup all purpose flour
• 2 sticks unsalted butter
• 1 cup white sugar
• 3 oz semi-sweet chocolate chips
• 1/2 cup unsweetened cocoa powder
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 tbsp rosewater
• A pinch of salt
• 1/2 cup mascarpone cheese, at room temperature

For the Ganache Frosting:

• 6 oz semi-sweet chocolate chips
• 6 tbsp heavy cream
• 3 tbsp unsalted butter
• 1 tsp rosewater
• Valentine-themed sprinkles for topping

Instructions:

For the Brownies:

1. Preheat the oven to 325 degrees Fahrenheit.
2. Line an 8-inch square baking dish with parchment paper. Leave two opposite sides longer than the dish as a handle to lift the baked brownie square out.
3. Prepare 3 separate bowls with ingredients and set aside.
   • Bowl 1 (Large): Combine the sugar and cocoa powder.
   • Bowl 2: Combine the mascarpone, eggs, rosewater, and vanilla extract with a handmixer or wooden spoon until smooth.
   • Bowl 3: Combine the flour and salt.
4. In a 4th bowl, place the butter sticks. (Make sure the bowl is much bigger than the pot to hold the butter and chocolate chips and also leaves a rim to lift the bowl off the pot.)
5. Put the bowl with the butter on top of a small pot half filled with water and bring the water to boil.
6. As the water heats up, the butter will melt. (Don’t let the butter cook and bubble.)
7. Once the butter is almost melted, add the chocolate chips and stir constantly until the butter and chocolate chips are completely melted and combined. (Keep the pot with the water on the stove top for the ganache frosting later on.)
8. Pour the butter chocolate mixture into the large bowl with the sugar and cocoa powder. Combine well with a large wooden spoon or spatula.
9. Add the mascarpone-egg mixture and combine stirring.
10. At last, gently fold in the flour.
11. Pour the batter into the prepared baking dish and spread evenly.
12. Bake for 45-50 min. or until a toothpick inserted into the center comes out clean.
13. Lift the brownie square on high parchment paper sides onto a cooling rack and let the brownie square cool for 10-15 min while you prepare the ganache frosting.

For the Ganache Frosting:

1. Place the butter and heavy cream in a bowl and put the bowl on the pot with the water.
2. Bring the water to boil while the butter is melting, stir frequently.
3. Add the chocolate chips and continue stirring until the ingredients are completely melted and combined.
4. Add the rosewater and stir to combine.
5. Remove the pot from the burner and let cool for a few of minutes.
6. Pour the chocolate mixture while still warm and smooth over the cooled off brownie square and spread evenly.
7. Sprinkle with Valentine-themed sprinkles.

Let the brownie square with the ganache cool off, then place in the fridge for the ganache to firm up. Lastly, cut the brownies into portion-sized squares.

Store in an airtight container or tin.

Enjoy!