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 have a Lidl near by, pop in and pick up some of their bars of 70% dark chocolate with raspberries. It is a really good quality chocolate and has chewy pieces of fruit running through it as well as a great flavour.
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.