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chocolate iced brownie with flower garnish.
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5 from 1 vote

Iced Brownies with Edible Flowers

These homemade fudge brownies are chewy and topped with delicious American buttercream. Add some flair with white chocolate flower disks topped with edible flowers.
Prep Time35 mins
Cook Time50 mins
Total Time1 hr 25 mins
Course: Dessert
Cuisine: American
Servings: 9
Calories: 647kcal
Author: Jessica Mode

Ingredients

For the Chocolate Flower Disks

  • ½ cup white chocolate chips
  • 1 teaspoon coconut oil
  • various edible flowers

For the Brownies

  • ¾ cup unsalted butter
  • 2 cups white sugar
  • cup unsweetened cocoa powder
  • ½ teaspoon kosher salt
  • 1 tablespoon vanilla extract
  • 3 eggs room temperature
  • ½ teaspoon baking soda
  • 1 cup all purpose flour (can substitute with Bob's Red Mill Gluten Free 1 to 1 Baking Flour)

For the Icing

  • 2 tablespoons unsweetened cocoa powder
  • 1 tablespoon cool water
  • 4 ounces unsalted butter room temperatire
  • 8 ounces sifted powdered sugar
  • ½ teaspoon vanilla

Instructions

For the Chocolate Flower Disks

  • In a microwave-safe glass bowl, add white chocolate chips and coconut oil. Microwave in 45 seconds intervals, mixing in between each interval, until chocolate is completely melted.
  • Lay a silpat or parchment paper on a baking sheet. Using a spoon, carefully make 1 ½ - 2 inch wide circles (about ¼ inch thick) with the melted chocolate. If necessary, make a stencil to help guide your circles.
  • Quickly decorate the chocolate circles with various edible flowers. Allow chocolate to set in the refridgerator.

For the Brownies

  • Preheat the oven to 350 °F.
  • In a medium sauce pan, melt the butter over medium high heat.
  • Add the sugar and cocoa powder once the butter is melted. Whisk to combine and remove from heat.
  • Add the salt, vanilla, and eggs and continuously whisk until the eggs are combined.
  • Add the baking powder and flour and continue to mix. Stir until incorporated.
  • Transfer to a parchment lined 9 inch aluminum square baking pan.
  • Transfer to the oven and bake for 45 – 50 minutes until done. Allow to cool for 1-2 hours.

For the Icing

  • Dissolve cocoa powder in cool water.
  • Using a mixer fitted with the paddle attachment, cream the butter on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl as necessary.
  • Gradually beat in the powdered sugar, scraping down the bowl as necessary.
  • Add the vanilla and cocoa powder mixture. Beat for an additional 2 minutes on medium speed.
  • Using an offset spatula, frost the top of the brownies. Cut brownies into 9 even squares. Decorate each piece of brownie with a white chocolate flower disk.
  • Store in an airtight container on the counter for up to 4 days.

Nutrition

Calories: 647kcal | Carbohydrates: 91g | Protein: 6g | Fat: 32g | Saturated Fat: 20g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 124mg | Sodium: 226mg | Potassium: 189mg | Fiber: 3g | Sugar: 75g | Vitamin A: 870IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg