1/2 Cup Original Ghee! by Clarified Living
• 3 Ounces unsweetened baking chocolate- chopped • 1/2 Granulated sugar
• 1 Cup dark brown sugar
• 3 Large eggs
• 1 Tbsp instant espresso powder • 1 1/2 Tsp pure vanilla extract
• 1/4 Tsp salt
• 3/4 Cup all purpose flour
• Nonstick cooking spray
Raspberry Rose Buttercream: • 12 Ounces fresh raspberries
• 1/2 Cup Original Ghee! By Clarified Living • 1/2 Lemon, juiced
• 1/2 Tsp rose extract
• 3 1/2 Cups powdered sugar
• 1/4 Tsp salt
• Dried edible baby rose buds, whole + crushed petals- for decorating
• Stand Mixer
• Double lined cheesecloth
• Fine mesh strainer
• Aluminum foil
• 8×8 Metal baking pan
• Small knife for cutting shapes or heart-shaped cookie cutter • Pastry bag with medium round tip OR large Ziploc bag
• Wax paper
For the brownies:
- Preheat oven to 325° F, then fold a long piece of heavy foil into a half wide strip and fit it inside a 8″ x 8″ metal baking pan. Leave some of the foil overhang on 2 sides. Spray the foil lightly with nonstick spray. Set the pan aside.
- In a large saucepan, stir Ghee! and chocolate chunks over low heat until everything is melted. Remove from heat and whisk in the sugars, and then the eggs. Mix in espresso powder, vanilla, and salt. Then add the flour in a little at a time and stir to blend well. Transfer batter to the prepared baking pan.
- Bake brownies until a wooden toothpick inserted into center comes out with some moist batter attached but not messy, about 20-25 minutes. Remove from oven and cool completely in the pan on a cooling rack.
- Raspberry buttercream: In a medium saucepan over medium heat, cook the raspberries and stir frequently, until the raspberries are broken up and make a loose sauce. Line the mesh strainer with a double layer of cheesecloth, place over a medium size mixing bowl and pour the raspberry sauce through to remove the seeds. To get as much raspberry juice as possible, twist up the ends of the cheesecloth and press on the raspberry sauce with the back side of a large wooden spoon to extract the juice. Pour the raspberry sauce back in the saucepan and simmer until the juice reduces down to 1/4 cup. Set aside and let cool.
- With a stand mixer and paddle attachment, Add in Ghee!, 2 cups of powdered sugar, the 1/4 cup of cooled raspberry sauce, lemon juice, rose extract and salt. Mix on medium speed until smooth. Add another 1-1/2 cups of powdered sugar and continue to mix until smooth. Fill the pastry bag or Ziploc with fresh raspberry buttercream and set aside for use. (If using a Ziploc, cut a small tip off the bottom corner of the bag to use as your pastry tip)
- Use the overhanging foil to gently lift the brownies from the pan and place on a large piece of wax paper on your cutting board. The brownies should be about 1/2 inch thick. Press the heart-shaped cookie cutters into brownies or cut heart shapes with knife. Gently press the brownie out of the cookie cutter or set aside after cutting. Repeat the heart cutting process until you have enough to make a few brownie sandwiches…and save the cut up scraps for eating later!
- Take the filled pastry bag and top one side of the brownie heart. Top with another brownie heart, gently pressing down to make a sandwich. Repeat until all your brownie hearts are completed.
- To finish them off, dot the tops of the brownie sandwiches with extra raspberry rose Ghee! buttercream and decorate the plate with extra servings (for dipping) Sprinkle over crushed rose petals and decorate with whole baby roses for the final touch!