Brownies with Rose Buttercream!
 
Prep time
Cook time
Total time
 
Author:
Serves: 20-24
Ingredients
  • For the Brownies:
  • 1 cup A.P. flour
  • ¼ cup cocoa powder
  • ½ tsp. of salt
  • ¾ tsp. baking powder
  • ⅛ tsp. all spice
  • 1 cup granulated sugar
  • 6oz bittersweet chocolate chopped
  • 4 large eggs room temp.
  • 2 tsp. vanilla extract
  • 1½ sticks unsalted butter
  • ¼ cup dark muscovado sugar
  • ¼ cup brown sugar
  • ΒΌ cup sweet almond baking oil (can sub vegetable oil)
  • 1 cup white chocolate chips
  • For the Rose Buttercream:
  • 4 sticks unsalted butter - room temp
  • 3½ - 4 cups powdered sugar
  • ½ tsp. of salt
  • 6-8 tbsp. of heavy whipping cream
  • 1 tsp. vanilla bean paste (can sub vanilla extract)
  • ¼ tsp. almond extract
  • ⅛ tsp. rose extract
  • red and pink gel food coloring (optional)
  • Sprinkles for garnish (optional)
Instructions
  1. For the Brownies:
  2. Pre-heat the oven to 350 degrees. Spray and line an 8x8 square pan with non-stick cooking spray with parchment paper, overlapping in opposite directions with the ends hanging over the side for easy lift out. Spray the top of parchment paper with more non-stick spray. Set aside.
  3. In a medium saucepan over medium heat add the chopped chocolate and butter and cook until smooth and completely melted. Remove from heat and place in medium bowl and set aside.
  4. In a large mixing bowl, add all the dry ingredients and whisk to combine. In a separate medium bowl add the eggs, the sugars and vanilla extract. Whisk until smooth.
  5. Next add the slightly cooled chocolate mixture, starting with a little at time, to the egg mixture whisking constantly until all of the chocolate is incorporated and smooth. Pour chocolate mixture into the dry ingredients and stir with wooden spoon until fully combined. Stir in the almond oil then fold in the white chocolate chips.
  6. Spoon batter into the prepared pan and even off top with off-set spatula or knife. Bake on middle rack for 35-45 minutes, rotating halfway through, until top is puffed, cracked and slightly shiny. When a toothpick inserted there should be moist crumbs on the toothpick. Don't overbake. Remove from oven and allow to cool in pan on wire rack for 30 minutes. Pull out of pan and allow to cool completely on rack.
  7. For the Rose Buttercream:
  8. In the bowl of stand mixer fitted with the paddle attachment, whisk the butter until smooth. Slowly add the powdered sugar one cup at a time and mixing in-between each addition. Halfway through add 3 tbsp. of the heavy cream. Continue to add the rest of the powdered sugar and then the rest of the cream until you reach your desired consistency. Mix in the rose and almond extract and then the vanilla bean paste. At this point you can separate some of the buttercream to another bowl if you are adding the food coloring. I kept more in the stand mixer for a lighter pink and spooned some frosting out for the darker color. Add a few drops of the desired food coloring at time until you reach the color you are happy with mix completely.
  9. Decorate the Brownies:
  10. I used two tips for this, one large closed star tip and a medium open star tip. Fill two large pastry bags with the tips of choice. Pipe little roses and stars across the entire top of the brownie. Garnish the top with some sprinkles. Store at room temp in airtight container for up to 3-5 days or in the fridge for up to a week. Serve at room temp.
  11. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2021/02/20/brownies-with-rose-buttercream-no-special-occasion-required/