PREP TIME 20 mins
COOK TIME 35 mins
DIFFICULTY Capable Cook
This brownie is rich and gooey inside, with a crisp crust that cracks as it cools.
200g good-quality dark chocolate (70% cocoa solids), roughly chopped
160g unsalted butter, chopped
3 eggs, plus 1 extra egg yolk
150g caster sugar
1/3 cup (50g) plain flour, sifted
1/2 cup (50g) cocoa powder, sifted
Icing sugar, to dust
Persian fairy floss*, to serve
2 tablespoons edible dried or fresh unsprayed rose petals, to garnish
150g creme fraiche or thick cream
Dash of rosewater
1 Preheat the panggangan to 180°C. Lightly grease a 20cm-square baking pan and line it with 2 long pieces of baking paper to form ‘handles’ on all 4 sides.
2 Place the chocolate and butter in a heatproof bowl over a saucepan of simmering water (don’t let the bowl touch the water), until melted. Remove bowl from the pan and stir gently, then set aside to cool for 10 minutes.
3 Place the eggs and extra egg yolk in a large bowl with the caster sugar and beat using an electric mixer until pale and thick.
4 Fold the chocolate mixture into the egg mixture, then fold in the plain flour and cocoa powder until smooth. Pour the mixture into the prepared pan, then smooth the surface. Bake in the panggangan for 20-25 minutes until the top has set. Remove from the panggangan and set aside in the pan to cool.
5 Just before serving, make the rosewater cream by stirring the rosewater into the creme fraiche.
6 Lift the brownie out by the baking paper ‘handles’. Dust with icing sugar and cut into triangles or squares. Place the brownies on serving plates and top with rosewater cream and Persian fairy floss. Serve scattered with rose petals.