Rose Cosmic Brownies
Indulge in rich, fudgy Rose Cosmic Brownies topped with silky chocolate ganache and a hint of floral rosewater.
Oct 27, 2025
Indulge in the ultimate fudgy, chocolatey delight with these Rose Cosmic Brownies, a luxurious upgrade to the nostalgic favorite. These brownies are rich, dense, and intensely chocolatey, with a smooth ganache topping that melts in your mouth. But what makes them truly special is the infusion of delicate rose flavor, adding an elegant floral note that pairs beautifully with dark chocolate. Topped with shimmering sprinkles for that signature cosmic look, these brownies are both a feast for the eyes and the taste buds. Whether you’re a fan of classic cosmic brownies or looking for a sophisticated twist, this homemade version with a hint of rose is sure to impress.
Why You’ll Love These Rose Cosmic Brownies
- Ultra-fudgy texture with a rich, homemade taste
- Silky ganache topping that elevates every bite
- Unique floral flavor from rosewater, balancing the deep chocolate
- Simple ingredients and an easy process for any skill level
- Visually stunning with sprinkles or edible rose petals
Ingredients That Make These Brownies Shine
- High-quality cocoa powder for deep, rich chocolate flavor
- Dark chocolate melted into the batter for extra fudginess
- Butter and brown sugar for a chewy consistency
- Rose extract for a delicate, romantic essence
- Heavy cream for a luscious ganache topping
Perfect for Any Occasion
These homemade cosmic brownies with rose are perfect for birthdays, Valentine’s Day, tea parties, or whenever you crave a sophisticated yet nostalgic dessert. Their rich chocolate flavor and delicate floral notes make them a unique treat that stands out from classic brownies.
Final Thoughts
If you’re looking for a one-of-a-kind dessert that blends nostalgia with elegance, these Rose Cosmic Brownies are a must-try. The combination of decadent chocolate, silky ganache, and delicate rose flavor creates an unforgettable bite. Try them today and elevate your brownie game with a floral, cosmic twist!
Equipment
9×13 Rectangle Cake Pan ideally metal
Hand mixer
Hey! My name is Ryan Nordheimer. Welcome to my cooking and baking site. I’m a 25-year old home cook living in the East Village in New York City. Hopefully you enjoy my food through my own, tried-and-true recipes.
Ingredients (16)
Ingredients (16)
Dark & Rose Chocolate Ganaches
Brownies
Instructions
Heat 1 1/2 cups heavy cream over medium heat in a small saucepan. Place the dark chocolate (12 oz) in a medium bowl. Once cream is simmering, pour over cream and let sit for 5 minutes. Season with a pinch of kosher salt ( to taste), and then stir to bring ganache together. Cover with plastic wrap and set in the fridge.
Heat remaining 1/2 cup heavy cream in the pot and bring to simmer over medium heat. Meanwhile, place white chocolate (13 ¼ oz) in a medium bowl and microwave at 30 second increments to melt. Once chocolate is melted, pour over cream and stir to combine. Add rose extract, (1 tsp) a pinch of kosher salt, and pink food dye ( to taste) to tint to your color liking. Cover with plastic and set in the fridge.
Preheat oven to 350°F. Grease the cake pan with oil. Then line with two perpendicular pieces of parchment paper to make lifting the brownies out easy.
In a large bowl, add the eggs (4 large) and cocoa powder (1 cup). Stir with a spatula to incorporate.
In a medium saucepan, melt butter (2 sticks) with the sugar (2 ¼ cups) until all melted. Pour into the bowl. Beat with a hand mixer over medium speed for 3 minutes. Then mix in the baking powder (1 tsp), salt (1 ¾ tsp), rose extract (2 tsp). Switch speed to low and beat in the flour (1 ½ cups). Once combined, dump into the cake pan and smooth to an even layer.
Bake for 30 minutes. Let cool completely.
Once brownies are cool, check on the rose ganache to see if it's spreadable. If too firm, microwave at 10 second increments to loosen. Then evenly spread corner-to-corner over the brownies. Refrigerate for 10 minutes to set rose ganache. Then repeat with dark chocolate ganache. Top with sprinkles (¼ cup) and flaky salt. ( to taste)
Using a paring knife, loosen the brownies from the cake pan. Then use parchment paper to transfer to a cutting board. Trim off 1/2" of the brownies from all sides. Then cut into 12 brownies (or any number you'd like).
