These fudgy chocolate brownies are flavored with rosewater. You may think that rosewater fudge brownies sound a bit odd, but even Manservant warmed up to the idea after his first bite. The fudgy chocolate brownie is to die for and the rosewater adds a unique flavor that Manservant admitted he wouldn’t have known what it was, if I hadn’t told him. These rosewater fudge brownies were a complete success and it wasn’t just the white chocolate frosting that had him reaching for another!
So, let’s try this again, shall we? It seems my email readers received quite a disaster in their inbox…which sent me into quite a tizzy. When something is out of your hands it creates a true sense of panic. Rolling out a new blog is like entering a new chapter of life and I know fellow bloggers know what I’m talking about. Not being the one who knows what buttons to activate makes me quite at the mercy of someone who does and in this case, apparently someone who made a mistake. Let’s just consider the last post a soft opening, shall we? If you’d care to see my introduction to this new look, please feel free to click here and read about it!
Now let’s just put yesterday behind us and let’s also forget that in my chaos I happened to delete the gorgeous white asparagus photos with strawberry vinaigrette that I lovingly photographed last week. They are gone forever. Or until next year when I might find white asparagus again. That folks is another blogging nightmare. But today’s a new day and my guy assures me that this post will work. I hope so because he’s been reassuring me for over 2 and 1/2 months now and I’m not so sure that I shouldn’t be reassuring him. In any case, these rosewater fudge brownies are so worth it.
Mother’s Day is the perfect time to make these fudgy delights. I must admit that I was going to surprise you with a cake but my favorite cookbook author let me down big time! Yes, Yotam Ottolenghi! Do you hear me? The chocolate coffee cake with rosewater frosting was a dud. It’s not that it didn’t turn out. It was good; it just so wasn’t something that would knock your socks off. I served it to my girlfriend who has been cancer free for two years and I had wanted it to be a celebration cake, and it was… but it just so wasn’t worth it. It was boring! With no pizzaz. At least according to us 4 foodies who ate it.
Needless to say this left me yearning. Yearning for more chocolate and rosewater. I’m happy to report that these rosewater fudge brownies are exciting and rich. They have depth and are so fudgy, your teeth leave bite marks in them. The white chocolate frosting contrasts well with the dark chocolate. Rosewater is in each component of this simple dessert. There is rosewater in the brownie batter. There is rosewater in the jam I brushed on the brownies. And there is rosewater in the frosting. Now one might say too much rosewater is not a good thing and many years ago I would have probably agreed, but I now know rosewater adds new dimensions to the standard fudge brownie.
However…with or without rosewater…these brownies will blow your mind. These pretty in pink, rosewater fudge brownies are something everyone can get excited about. And though they may not be white asparagus with strawberry vinaigrette, I dare say that probably pleases many of you. Just like it did Manservant.
I love rosewater so much so here are a few more with this magic ingredient:
Cardamom, Date and Rosewater Challah from The Little Ferraro Kitchen
Rosewater Manhattan from Country Cleaver
DIY Rosewater Sugar Cubes from The View from Great Island
And here is one of my favorite chicken recipes with rosewater:
Please Don’t Lose This Recipe!
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Rosewater Fudge Brownies are truly decadent. Fudgy and flavored with rosewater they will have everyone guessing the secret ingredient.
4 oz unsweetened chocolate, rough chopped
3/4 c butter
2 c sugar
3 T rosewater
1 c flour
1/4 c strawberry or raspberry jam mixed with 1 t rosewater
White Chocolate Frosting
3 oz white chocolate
1 T butter
1 c confectioner’s sugar
3–6 T milk
1 t rosewater
1 dash of grenadine or a drop of red food coloring
Preheat oven to 350. Grease and line with parchment an 8″ pan.
Microwave or in a pot on the stove, heat chocolate and butter until butter is melted. Whisk well to incorporate butter and make sure chocolate is well melted. Mixture should be smooth.
Add sugar and mix well. Blend in eggs one at a time. Make sure mixture is not too hot because you don’t want your eggs to cook! Stir in rosewater. Stir in flour. Do not overmix. Spread in pan and bake for about 30 minutes or until a toothpick is fairly clean. Please do not overbake or they won’t be fudgy!
When brownies are baked let them cool a few minutes and then carefully poke holes all over. Melt jam and rosewater in microwave and then brush on top of brownies. (This won’t all sink in.)
Let cool completely while making frosting. Melt white chocolate and butter in a large measuring cup in the microwave in 20 second intervals, stirring well each time. White chocolate burns easily so be careful. When melted let cool a bit and then stir in powdered sugar, 2 T milk, rosewater and a dash of grenadine or food coloring. Add milk 1 T at a time until mixture is frosting consistency.
When brownies are cool, spread frosting on top. Do not worry if this mixes with the jam because it creates pretty swirls of color. Garnish with rose petals if desired!