Pressed Flower Project: Brownies

Ingredients:

1 cup self-rising flour

1 stick butter

4 oz dark chocolate or dark chocolate chips ( or mix of both)

1 cup brown sugar

½ teaspoon salt

1/3 cup chopped macadamia nuts

1/3 cup white chocolate chips

1 tbsp vanilla extract

3 eggs

Rose gold writing icing (optional)

Edible pressed flowers

Instructions:

Begin by preheating your oven to 350°F (175°C). Then, grease and line a square 7x7 (8x8 or 9x9 will work) baking pan with parchment paper

In a microwave safe bowl, combine the butter and dark chocolate (or dark chocolate chips) and melt them together. Alternatively, you can melt them on a stove over low heat. Stir the mixture until it becomes smooth, then add a pinch of salt and set it aside to cool slightly.

In a separate mixing bowl, combine the brown sugar and eggs. Use an electric mixer to mix them together for about 3-5 minutes. Then, add some vanilla extract and the melted chocolate (excluding 2 tablespoons, which will be used later for a glaze). Fold in flour, add the chopped macadamia nuts and white chocolate chips.

Transfer the batter into the prepared 7x7 baking pan, spreading it out evenly. Place the pan in the preheated oven and bake for approximately 18-20 minutes, or until a toothpick inserted into the centre comes out clean. Once the brownies are finished baking, remove them from the oven and allow them to cool completely in the pan.

Once cooled, transfer the brownies from the pan to a cutting board. Take the remaining melted chocolate and spread it on top of the brownies. Gently press dried pansies onto the surface of the brownies, creating a lovely floral design. If desired, you can also use rose gold writing icing to add decorative patterns on top of the brownies.

Lastly, cut the brownies into squares or rectangles and serve. Enjoy your delicious brownies!

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