Covered in romantic edible flowers, this caramelised white chocolate brownie is not only blooming lovely to look at, it’s utterly delectable to eat — and much more straightforward to make than it looks. Created by Liv Glazebrook, a.k.a Kitchen of Treats, this is one impressive sweet treat that’s sure to serve many sighs of delight.
Kitchen of Treats Blondie Pressed Flower Brownie Recipe
¾ cup dark cocoa
2½ cup brown sugar
3 large eggs
1½ cups flour
250g Whittaker’s Blondie chocolate
1½ tbsp neutral oil (such as canola or vegetable oil)
Pressed edible flowers (refer to method below on how to press)
1. Preheat oven to 160°C fan bake.
2. Grease and a line a 20x30cm baking tin (we used one with high sides)
3. In a large saucepan, melt butter and cocoa over low heat. Once melted, remove from heat and add brown sugar.
4. Quickly beat in the eggs one at a time. Mix in flour and pour into the prepared tin.
5. Bake for 30 minutes or until firm around the edges. Remove from oven, allow to cool in the tin for 10 minutes and then transfer to a cooking rack.
6. Once completely cool, return to the baking tin.
7. Break up blocks of Whittaker’s Blondie Chocolate and melt with oil in the microwave (in short increments to avoid burning). Pour onto the top of the cooked brownie.
8. Leave for 10 mins until partially set, then lay edible pressed flowers on top of the soft chocolate.
9. Allow to set completely and then cut into squares (to ensure a clean cut, place the brownie in the freezer for 5 mins)
1. Use scissors to cut the flower as close to the bottom of the bloom as possible.
2. Place the blooms on a paper towel and lay another paper towel on top.
3. Place them inside the microwave and weigh down the flowers with a microwave-safe dish.
4. Make sure the entirety of the flowers are under the weight.
5. Microwave strength will vary, so we recommend microwaving your flowers for a minute to start and check the flowers as you go.
6. Heat the flowers until they are dry and appear flat.