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Rosewater Fudge Brownies on a quartz platter

Rosewater Fudge Brownies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 20 Minutes
  • Cook Time: 30 Minutes
  • Total Time: 50 Minutes
  • Yield: 16 brownies 1x


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 eggs

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

36 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!