Rose and raspberry has to be one of the nicest combinations in the world. Some people find rosewater overpowering, but when I smell it I am whisked back to Fry’s Turkish Delight from childhood (and still enjoyed once every few years); that evocative scent of rose is intoxicating.
I play it safe with the rosewater in this recipe so not to put people off- it’s a delicate aroma and flavour you’re looking for, not a smack in the face with a dozen red roses- but all brands are different so add a little at a time because once it’s in you can’t take it out!
Plain dark chocolate is just fine for this recipe, but if you can find dark chocolate with raspberry in it the freeze dried fruit adds an extra texture. Divine Chocolate does an excellent one.
I used frozen raspberries but fresh will work just as well. Stick them in still frozen, that’s fine. I found that because of the fruit these stayed quite gooey inside so the usual skewer test is not a good indicator if you push it through fruit. Rose and Raspberry Brownies
Makes 1 tray
- 270g dark chocolate – see note above
- 125g butter
- 80g fat free Greek yoghurt
- ½ tsp rose water
- 3 eggs
- 250g dark brown soft sugar
- 80g plain flour
- 1 tsp baking powder
- 100g raspberries
What you do
- Bring all ingredients to room temp
- Line / grease your brownie tin
- Heat the oven to 170c
- Melt the butter and chocolate in a bain marie or a bowl over simmering water and leave to cool slightly
- While it is cooling, whisk your eggs, sugar, yoghurt and rose water in a food processor and mix until frothy and pale
- Mix in the flour and baking powder and pulse until just mixed in
- Pour about half into your tray, drop your raspberries in and cover with the rest of the mixture
- Cook for 35-45 minutes – watch the top doesn’t catch
- Leave in the tray until it is cool, then lift it out carefully
These are very moist and rich – a little goes a long way people! They are lovely served with a little dollop of Greek yoghurt and some fresh raspberries on the side. If you have any edible rose petals they look pretty scattered over the top and your plate.
Variations & leftovers
- Use raspberry Greek yoghurt for an even fruitier flavour
- If you have some in the cupboard, add a splash of Chambord for a decadent twist
- Splash a little rosewater onto a bowl of yoghurt and raspberries
As you can see I have a little raspberry/ yoghurt obsession!
Retested and updated: October 2017.
Pingback: Peach & Almond Loaf Cake - Bake of the Week - Casa Costello