Ingredients

Method

• 230 g butter, plus extra to grease
• 400 g sugar
• 4 free-range eggs
• 2 t vanilla extract
• 60 g cocoa
• 140 g flour
• ½ t salt
• ½ t baking powder
For the crystallised roses:
• 6 small roses
• 1-2 free-range egg whites, lightly beaten
• 110 g caster sugar

Method

Ingredients

Preheat the oven to 180°C. Melt the butter in a small saucepan over a low heat.

Place the melted butter in a large mixing bowl along with the remaining ingredients and mix well to combine.

Grease a 20 cm square baking tin and pour in the mixture. Spread evenly and bake for 25 minutes, or until set. Remove from the oven and leave to cool.

To make the crystallised roses, dip the flowers into the egg whites and dust liberally with caster sugar.

Cut the brownies to create six portions and top each with a crystallised rose.