Friday, February 11, 2011

Dark Chocolate Ganache Folk Heart Brownies With Sugar Candy Roses

These brownies are my entry for February's Dessert Wars. The Theme this month is dark chocolate and hearts.  During my travels in the past months, I picked up this folk heart brownie cutter.

It did the trick perfectly.

I do admit, however, that these are some cheatin' sugar roses. I just used cherry fruit slices candy to make them. One of these days I want to take a course in making fabulous gorgeous gum paste flowers. Until then I guess I will have to stick to the candy aisle. How ghetto of me.

After cutting out the brownies, I could have left it at that or maybe frosted the brownies pink but because I am powerless over my addiction for embellishing things, I went with these cherry candy sugar roses and green fondant leaves.

In December my Gingerbread Camels won runner-up in a holiday baking contest over at Baking Bites.  Nicole sent me a wonderful prize package that included a fabulous cupcake patterned apron that has great coverage and many items I could not get in Germany, butterscotch chips among them. The package also included these dark chocolate wafers.

I broke them out to use for these brownies. I also just realized it's probably tacky to showcase something I won another baking contest for another baking contest. Sorry! One day I promise I'll get the hang of this blogging thing.

Folk Heart Brownies With Sugar Candy Roses

Prep Time: 45 minutes 
Chill Time: 45 minutes
Bake Time: 30 minutes 
Yield: 1 dozen brownies
For the Brownies:

  • 1 cup AP flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon instant espresso powder
  • 2 sticks (1 cup) butter softened
  • 2 cups granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract
  • 2/3 cup cocoa powder
  • 1/2 cup dark chocolate chopped into very small pieces
  • Preheat oven to 350 degrees F.
  • Line a 9X12 inch pan with baking paper and grease the sides.
  • Whisk together cocoa powder, flour, salt, and espresso powder and set aside.
  • Beat butter and sugar until fluffy (3 minutes.)
  • Add eggs one at a time until combined.
  • Beat in vanilla and almond extracts.
  • Add the dry ingredients and beat until combined.
  • Add chopped chocolate and mix them through.
  • Pour into pan and bake about 30 minutes.
  • Cool completely before frosting.

For the Dark Chocolate Ganache:

  • 1+ 1/2 cups dark chocolate chopped
  • 1 + 1/4 cups heavy cream
  • 2 tablespoons butter
  • Place chopped chocolate in a heatproof bowl. 
  • Bring the cream and butter to a boil.
  • Pour over the chocolate and whisk until combined.
  • Spread over the uncut pan of brownies.
  • Place pan in the refrigerator while you make the roses.

For the Roses:

  • Cherry or fruit slices, gummy in texture.
  • Take one piece of candy at a time and using a rolling pin flatten the candy on your work surface.
  • Cut the flattened candy into two pieces lengthwise.
  • One piece at a time, cut side down, roll one corner tightly and wind the rest of the strip around squeezing the bottom part together.

For the Leaves:

I made mine out of fondant because I always have some lying around. You can make yours out of store bought, pre-colored fondant or improvise maybe cutting up some spearmint leaves or other green sugared gummy candies.

I colored some fondant green using Wilton's Leaf Green gel food coloring, rolled it out and cut out leaf shapes. Then I scored each leave one down the middle and up and down the sides to make it look more leaf-like.

Here is a recipe for marshmallow fondant. It makes way more than you need. You can store it for a loooong time or reduce the recipe.

  • 1/2  bag (1/2 pound) marshmallows (minis melt easier but you can use regular sized ones as well.)
  • 2 tablespoons of water
  • 1 pound of powdered sugar
  • Crisco or shortening
  • plastic wrap or cling film

  • Cover the inside of a heat safe bowl and a wooden spoon with Crisco or shortening.
  • Place marshmallows and water in the bowl.
  • Microwave the marshmallows for 30 seconds at a time stirring the mixture in between with the wooden spoon.
  • When the mixture is the consistency of Marshmallow Fluff, stir in 3/4 of the powdered sugar one cup at a time.
  • Cover your work surface with powdered sugar and cover your hands with Crisco or shortening.
  • Dump the fondant on the sugared surface and knead the rest of the sugar in.
  • Separate the fondant into different parts and color as desired. When coloring, add a bit of gel color at a time with a toothpick and knead in until the color is evenly distributed and you get the color you want. 
  • Wrap each piece in plastic wrap until you use it.
  • Wrap leftover fondant tightly in plastic cling film and store in a Ziplock bag.

To Assemble:
  • Remove pan of brownies from the fridge.
  • Grease your cutter and cut out the shapes.
  • Place two leaves on top of each brownie and with your fingers twist and curl them a bit.
  • Place a candy rose in the center.


  1. Your roses are very nice, it's a great technique.

  2. These are adorable! Love the folk heart! The way you made your roses is clever - I would of never thought of it. Thanks for entering dessert wars!


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