These decadent brownies are rich and chocolatey and look so pretty piled high on a cake stand decorated with dried berry pieces or petals.
- 250g butter
- 350g plain chocolate, chopped
- 5 eggs
- 200g caster sugar
- 200g soft dark brown sugar
- 200g plain flour, sifted
- 200g white chocolate, chopped
- 1 tbsp rose syrup
- Unsweetened cocoa powder, for dusting
- Freeze-dried raspberry and strawberry pieces or edible dried petals
Put the butter and plain chocolate in a heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Stir occasionally until the chocolate and butter are melted and you have a smooth glossy sauce. Leave the mixture to cool.
Preheat the oven to 180°C. Grease and line a 38 x 28-cm baking pan with baking parchment
In a large mixing bowl, whisk together the eggs and both sugars until the mixture is thick and creamy and has doubled in size. Pour in the melted chocolate mixture and whisk again. Add the flour, chopped white chocolate and rose syrup and fold in gently using a spatula.
Spoon the mixture into the prepared baking pan and bake in the preheated oven for 30–35 minutes, until a crust has formed on top but the brownie still feels a little soft underneath. Let cool completely in the pan, then turn out and cut into 24 squares.
Decorate the brownies with a dusting of cocoa powder and some freeze-dried raspberry and strawberry pieces or edible dried petals. Stack the brownies on a cake stand or plate to serve.
The brownies will keep for up to 5 days stored in an airtight container.
If you are short of time, you can use a microwave to heat the butter and chocolate on full power for 40 seconds, stir, then heat for a further 20–30 seconds or so until both the butter and chocolate have melted.