These ridiculously dense brownies are a variation of the brownie recipe from the Max Brenner Chocolate: A Love Story cookbook (the brownie recipe is properly titled, in true Max style, “A philosophical highly concentrated fudge brownie made of 70 percent dark chocolate thoughts”). Even I was disturbed by the fact that they had almost a kilogram of chocolate in them, so much so that I didn’t believe it at the time and only bought 500g of chocolate because no recipe could possibly need more than that. I ended up rummaging around in the cupboard to find enough chocolate to make up the full 900g. Amazing.
The idea with the rosewater is to just add enough that the flavour isn’t obvious (or even necessarily identifiable) but it’s still there and changes the overall perception of the brownie flavour subtly. And I added pistachios because they pair well with rosewater as kind of Middle Eastern ingredients. Plus I just like pistachios. Although these brownies are retrospectively dedicated to Tash because she likes both rosewater and pistachios (impeccable taste). Recipe after the cut!