This recipe is an update from a favourite. The fudgy-ist and the most satisfying chocolate recipe I have ever had. I have taken these brownies to many a social gathering, now passing them off in packets while social distancing. They never fail to please. I keep a stack handy in the freezer when I have a chocolate craving.

Cherry blossoms are beautiful. They are also edible. I am making Cherry Blossoms Preserves with their buds but making the most out of these fully blossomed buds. I love watching peoples eye’s light up before they take a bite. If you are curious about which flowers are edible, I have a list here. Just make sure they have not been sprayed with chemicals. I source most of mine from my parent’s yard.

Edible Flowers

Nasturcians
Rose
Forget-me-nots
Chive flowers (these smell like onions so use in savoury dishes)
Carnation petals
Pansies
Marigolds

I like my treats to be less sweet and have lowered the 150 grams of brown sugar to 120 grams and 100 grams. It seems to work without breaking the structure of the brownie.

These brownies taste rich, decadent but light without the flour. Please try it and let me know the results. Please also share them.

Flourless Chocolate Brownie With Cherry Blossoms

140g dark chocolate
155g (1/2 c) unsalted butter
120g brown sugar
3 large eggs, lightly beaten
50g (1/2 c) cocoa powder, sifted
1/4 tsp salt
11/2 tsp vanilla extract
1/4 c walnuts, chopped (substitute any kind of nuts)
Maldon sea salt for garnish (optional)

1. Preheat oven to 350 F. Line a baking pan or sheet with parchment paper.

2. In 15-30 second intervals, melt chocolate and butter in the microwave and stir until smooth. Set aside too cool. Add brown sugar, cocoa powder, salt, vanilla, and eggs. In that order. Mix but do not over-mix. Transfer batter to baking pan or sheet with a spatula. Top with walnuts.

3. Bake for 20-30 minutes or until brownie is set and firm in the center. Time will vary depending on container size. Let sit until cool before cutting into pieces. Top with cherry blossoms, buds, and a sprinkle of flaky sea salt.

These are very delicious eaten cool or slightly warmed. They also keep well in the fridge for up to a week. If they last that long.