Friday, April 5, 2019

Spring Brownies With Edible Flowers

Hello everyone!
I don't know if you have seen the gorgeous baked goods decorated with edible flowers floating around but, I am in love...
It's such an effortless way to add some natural beauty and makes for the perfect spring dessert!
I wanted to share a new family recipe for these delicious treats and realized I haven't shared our brownie recipe with you all.

In all honesty there are probably WAY better recipes out there but I grew up eating these brownies often and they will always taste like home.
Plus, they are super fast and easy to whip up.

You will need:
1 and 1/2 Cups of Flour
1/2 a Cup of Cocoa Powder
1 Teaspoon of Salt
1 Cup of Shortening
2 Cups of Sugar
4 Eggs
2 Teaspoons of Vanilla

Preheat oven to 350o.
In a medium bowl, whisk the flour, cocoa powder, and salt together.
Set aside.
In a large bowl, cream the shortening and sugar together until light and fluffy, about 3 minutes.
Add in the eggs one at a time, mixing well after each addition. 
Mix in the vanilla.
Add the dry mixture to the wet mixture in thirds, mixing well after each addition.
Grease a 9X13 inch pan.
Pour batter into the pan and spread out evenly.
Cook for 35 - 40 minutes or until a toothpick inserted into the middle comes out clean. 
Let cool.

Growing up we ate these brownies with powdered sugar sprinkled on top.
I wanted to give my edible flowers something to stick to so I frosted them.
I found this brownie frosting recipe in our Taste of Home Cookbook and went for it.

You will need:
6 Tablespoons of Butter, Softened
2 and 2/3 Cups of Powdered Sugar
1/2 a Cup of Cocoa Powder
1 Teaspoon of Vanilla Extract
1/3 Cup of Whole Milk
In a large bowl, cream butter and powdered sugar until light and fluffy.
Mix in cocoa powder and vanilla.
Add milk until frosting becomes spreading consistency, you may need to use a little more or less milk.
Spread frosting over cooled brownies.
Gently press edible flowers into frosting and let set in the fridge for 30 minutes.

Cut into bars.


Adding edible flowers to a dessert is such an easy and creative way to escalate them.
They are perfect for spring brunches, for Easter dessert and would be such a cute touch for a bridal shower now that it's officially wedding season.
My family has made these brownies for as long as I can remember.
I love that they are moist and fudgy in the middle but firm enough to hold their shape.
What sweet treats did you enjoy growing up?

All my love,

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