Brownie Cakes with Rose Whipped Cream

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We add rose whipped cream to chewy-moist brownie baby cakes, which you can serve warm from the oven or after they've cooled down - if you can wait that long.

Ingredients:

BROWNIES:
1 cup (2 sticks) plus
2 tablespoons unsalted butter
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2 1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla
1 1/2 cups all-purpose flour
1/2 teaspoon salt

ROSE WHIPPED CREAM:
1 1/2 cups heavy cream
1 tablespoon confectioners’ (powdered) sugar
2 teaspoons rose water (or more to taste)

Instructions:

Preheat oven to 350°F. Spray 18 muffin cups with nonstick cooking spray; set aside.

In a double boiler or a microwave set on low power, melt the butter and chocolate, stirring frequently. Transfer chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended. (Do not overmix.)

Divide the batter evenly among the prepared muffin cups.* Bake about 12 minutes or until brownies are slightly underdone (they should be gooey inside). Let cool in pan on a wire rack for 5 minutes.

While the brownies bake, whip the cream and confectioners’ sugar together until soft peaks form (tips curl). Stir in the rose water. Serve the brownie cakes warm with a dollop of whipped cream. *If you have to use part of a 12-cup muffin pan to make up the 18 cups needed, spoon a little water into the empty cups to allow the heat to distribute evenly across the pan.

Servings: 18 brownies
Prep Time:
Cook Time:
Difficulty: Easy

from Recipes from the Road

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