Pink Brownies

This recipe introduces a unique and fragrant twist to the traditional cake, incorporating the delicate flavor of rose water and the option for adding a dash of color with food coloring. Perfect for special occasions or when you simply crave something sweet and elegant. Here’s a step-by-step guide to creating this delightful dessert:

Ingredients:

2 Large Eggs
1 Large Egg Yolk
1 Cup Sugar
1/2 Teaspoon Rose Water
Food Coloring (optional, for desired color)
140g Unsalted Butter
170g White Chocolate
1/2 Teaspoon Salt
220g All-Purpose Flour
1/4 Teaspoon Baking Powder
Instructions:

Begin by whisking together the eggs, egg yolk, and sugar in a mixing bowl. Continue to mix until the combination becomes pale and fluffy. This process introduces air into the eggs, which helps to give the cake a light and tender crumb.
In a separate, small bowl, combine the unsalted butter and white chocolate. Melt the mixture either in the microwave in short bursts, stirring in between, or over a double boiler on the stove. Ensure that the mixture is smooth and fully combined.
Slowly add the melted butter and white chocolate mixture to the egg mixture, stirring continuously until everything is well incorporated.
Stir in the rose water and food coloring (if using) to the mixture. The food coloring can be adjusted to achieve your desired hue, adding a beautiful and customized appearance to the cake.
In another bowl, sift together the all-purpose flour, salt, and baking powder to ensure there are no lumps. This also helps to evenly distribute the baking powder and salt throughout the flour.
Gradually mix the dry ingredients into the wet mixture until just combined. Be careful not to overmix at this stage to avoid developing the gluten in the flour, which could result in a dense cake texture.
Preheat your oven to 165°C (329°F) and prepare your baking pan by lining it with parchment paper or greasing it lightly.
Pour the cake batter into the prepared pan, smoothing the top with a spatula.
Bake in the preheated oven for about 45 minutes, or until a toothpick inserted into the center of the cake comes out with moist crumbs or clean. The exact baking time may vary depending on your oven and the size of the baking pan.
Once baked, allow the cake to cool slightly in the pan before transferring it to a wire rack to cool completely. For best results, refrigerate the cake for 30-60 minutes before slicing. This step makes the cake easier to cut into clean slices.
If desired, dust the top of the cake with icing sugar before serving for an added touch of sweetness and elegance.
Enjoy your beautifully crafted cake, infused with the subtle aroma and flavor of rose water, enhanced by the richness of white chocolate, and potentially brightened with a hint of color. It’s a sophisticated treat that’s sure to impress!