Rose brownies with walnuts and sour cherries

Indulgent, moist and fragranced with rose, takes you away to the middle east.

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 225g unsalted butter
 225g good quality dark chocolate – not cooking chocolate
 4 large eggs
 ½ tsp salt
 200g dk soft brown sugar
 200g granulated sugar
 1 tsp vanilla extract
 1 tsp good quality rose water
 150g plain flour
 125g chopped walnuts
 75g chopped sour cherries
Topping:
 120ml single cream
 150g good quality dark chocolate
 1 ½ tsp cocoa powder
 2 tsp glucose syrup
 25g butter
 1 tbsp granulated sugar
 1 tsp rose water

1

Butter a 13x9 inch brownie tray and line with baking paper

2

Preheat the oven to 180c / fan 160

3

Melt the butter and chocolate together and set aside to cool a little

4

In a large bowl whisk the eggs, salt, both sugars, vanilla and rose water until combined and thick and fluffy

5

Whisk in the chocolate

6

Fold in the flour until just combined

7

Fold in the walnuts and sour cherries

8

Pour the batter into your tin and bake for 35-40 minutes

9

It will become shiny and crack on top, remove and let it cool

10

Meanwhile make your topping by putting all the ingredients in a bowl over some simmering water and stir until it’s all melted and combined to a delicious shiny chocolaty sauce

11

Now at this stage you can either cut up the cake once it’s cooled and top each individual slice or just spread the topping all over the cake whilst it’s in the tin and then allow it to set a little before removing and slicing it up

12

Garnish with dried rose petals

Category

Ingredients

 225g unsalted butter
 225g good quality dark chocolate – not cooking chocolate
 4 large eggs
 ½ tsp salt
 200g dk soft brown sugar
 200g granulated sugar
 1 tsp vanilla extract
 1 tsp good quality rose water
 150g plain flour
 125g chopped walnuts
 75g chopped sour cherries
Topping:
 120ml single cream
 150g good quality dark chocolate
 1 ½ tsp cocoa powder
 2 tsp glucose syrup
 25g butter
 1 tbsp granulated sugar
 1 tsp rose water

Directions

1

Butter a 13x9 inch brownie tray and line with baking paper

2

Preheat the oven to 180c / fan 160

3

Melt the butter and chocolate together and set aside to cool a little

4

In a large bowl whisk the eggs, salt, both sugars, vanilla and rose water until combined and thick and fluffy

5

Whisk in the chocolate

6

Fold in the flour until just combined

7

Fold in the walnuts and sour cherries

8

Pour the batter into your tin and bake for 35-40 minutes

9

It will become shiny and crack on top, remove and let it cool

10

Meanwhile make your topping by putting all the ingredients in a bowl over some simmering water and stir until it’s all melted and combined to a delicious shiny chocolaty sauce

11

Now at this stage you can either cut up the cake once it’s cooled and top each individual slice or just spread the topping all over the cake whilst it’s in the tin and then allow it to set a little before removing and slicing it up

12

Garnish with dried rose petals

Rose brownies with walnuts and sour cherries

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