Pistachio rose water brownie

This item is for shipping only. Please go back to the Menu and select "Local Pick-Up" to order locally.

Orders ship every Tuesday and Thursday.

Ingredients: unsalted butter, sugar, Dutch cocoa (74% cacao), semi-sweet chocolate, flour, eggs, pistachio, organic rose petals, rose water, Maldon sea salt, organic vanilla.

Tear these up at room temperature slightly chilled in the fridge too.

These bad gyals were inspired by my friend Bela's bday and the sweet that started Mrs. Lady's Kitchen.

I wanted to make something that would impress my baker friend for her bday and the idea of flowers, crunchy nuts, salt, and chocolate felt about right.

I originally sourced this from Kathryn Hepburn's brownie recipe on New York Times Cooking app, which until that point I begrudgingly paid $4.99 a month for.

I swapped out the flour in the recipe for buckwheat flour instead to give it a different texture and make it gluten-free. I use a combination of dark chocolate, dutch chocolate and cocoa powder depending on my mood and instead of a crispy top brownie which is also part of the original recipe's final features, I bake them upside down to get the crisp on the bottom so I can lay chocolate ganache with rose water over the top for a nice coating of delight.