Brownie Cakes with Rose Whipped Cream
By Deen Brothers
- Servings: 18 brownies
- 1 cup 2 sticks plus
- 2 tablespoons unsalted butter
- 3 ounces chopped unsweetened chocolate
- 1/2 cup plus 1 tablespoon unsweetened cocoa powder
- 2 1/2 cups granulated sugar
- 3 large eggs
- 1 tablespoon vanilla
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 1/2 cups heavy cream
- 1 tablespoon confectioners' powdered sugar
- 2 teaspoons rose water or more to taste
Preheat oven to 350°F. Spray 18 muffin cups with nonstick cooking spray; set aside.
In a double boiler or a microwave set on low power, melt the butter and chocolate, stirring frequently. Transfer chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended. (Do not overmix.)
Divide the batter evenly among the prepared muffin cups.* Bake about 12 minutes or until brownies are slightly underdone (they should be gooey inside). Let cool in pan on a wire rack for 5 minutes.
While the brownies bake, whip the cream and confectionersâ€™ sugar together until soft peaks form (tips curl). Stir in the rose water. Serve the brownie cakes warm with a dollop of whipped cream. *If you have to use part of a 12-cup muffin pan to make up the 18 cups needed, spoon a little water into the empty cups to allow the heat to distribute evenly across the pan.