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ROSEWATER BROWNIES WITH CARDAMOM TAHINI FROSTING.

Inspired by Jennifer Farley's chocolate brownies with tahini frosting.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes

Ingredients
  

Rosewater Brownies

  • 2/3 cup all-purpose flour
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon baking powder
  • 5 ounces semisweet chocolate (60-70%) chopped
  • 10 tablespoons unsalted butter
  • 1 teaspoon pure vanilla extract
  • 1 1/2 tablespoons rosewater optional
  • 1 cups coconut sugar
  • 2 large eggs

Cardamom Tahini Frosting

  • 8 ounces cream cheese at room temperature
  • 1/4 cup tahini
  • 1/4 cup honey
  • 1/8-1/4 teaspoon ground cardamom to taste
  • 1/4 teaspoon sea salt
  • flaky sea salt to garnish
  • dried edible rose petals to garnish

Instructions
 

Make the rosewater brownies.

  • Preheat the oven to 350ºF. Line an 8"x8" pan with parchment paper, or butter and flour the pan.
  • In a medium bowl, whisk the flour, salt, and baking powder, and set aside. 
  • Over a double boiler or bain marie, melt the chocolate and butter until smooth and consolidated. Remove from heat. 
  • Stir in the vanilla, rosewater, and coconut sugar. Whisk in the eggs, one by one, incorporating fully after each.
  • Switch to a silicone spatula, and fold in the flour mixture a little at a time, just until fully combined. 
  • Pour batter into prepared pan, and bake for 18-21 minutes, or until a toothpick inserted into the center comes out with just a few crumbs. Let cool completely.

Make the cardamom tahini frosting.

  • In a large mixing bowl, use an electric mixer to blend the cream cheese, tahini, honey, cardamom, and sea salt. Set aside.

Frost the brownies.

  • Once the brownies are cool, use an offset spatula or butter knife to frost them. Top with sprinkles of flaky sea salt, rose petals, and some extra cardamom if you like.