Ingredients:

• 185g Unsalted Butter
• 85g Plain Flour
• 3 Large Eggs
• 275g Golden Caster Sugar
• 185g Dark Chocolate
• 50g Milk Chocolate
• 50g White Chocolate
• 40g Cocoa Powder

To decorate take a look at our edible petals, fine cut flower petal sprinkles, powders and freeze dried flowers.

Method:

• Cube the butter and break up the dark chocolate, add both ingredients to a mixing bowl.
• Fill a saucepan (small enough to sit the bowl on top) with hot water and place over a low heat to melt the chocolate and butter, stir occasionally to mix together.  Once melted remove the bowl from the pan and leave to cool.
• While waiting for the mixture to cool, turn oven on to 160C / Gas 4.
• Use a shallow 20cm Square Tin and cut out non stick parchment paper to line the tin.
• Sieve the plain flour and cocoa powder into a bowl.
• Chop the white and milk chocolate into chunks
• Whisk the eggs and caster sugar together in a separate bowl until they look thick and creamy.
• Pour the cooled chocolate mix into the creamy egg mix and fold them together using a rubber spatula in a figure of 8 motion.  Ensure you get all the mixture from the sides, be gentle & slow until the mixture is a mottled brown colour.
• Re-sieve the flour and cocoa powder into the chocolate and egg mix.  Then fold the ingredients together, keep going until it looks gooey & fudgy but be careful not to overmix!
• Stir in the chocolate chunks then pour the mixture into the tin making sure it’s level and in the corners of the tin.
• Place the tin on the middle shelf of the oven and bake for 25 minutes.
• To check the brownie is cooked, shake the tin.  If it wobbles place back in the oven for another 5 minutes.  You want a shiny papery top and the sides coming away from the edge of the tin.
• Allow the brownie to cool in the tin.  Once completely cool, remove the brownie and sprinkle on the Pink Rose Petals to decorate.
• Slice the brownie into squares & enjoy.