Brownie Cake with Rose Persian Fairy Floss + Strawberries

Brownie Cake with Persian Fairy Floss // The Sugar Hit


FUN! This gooey brownie, topped with rose-scented fairy floss and strawberries is all about the fun. It’s fun to make, fun to look at, so fun to eat.


I’m completely smitten with it, and what’s more it really couldn’t be easier to do. And yet who, I ask, could ever be disappointed by this confection? The gooey-edged sides, the swirly pink mountain, and those glistening, jewel-bright berries. I’m in love.


Brownie Cake with Persian Fairy Floss // The Sugar Hit


When I say it was easy to make, surely you believe me by now? You’ve come to understand the heights of my laziness? Well if you haven’t yet, let this be the day.


It’s a one bowl brownie batter, thrown into a spring-form cake tin, baked just long enough that the centre stays beautifully gooey, and then once it’s fudgily cool, you pile on a mountain of gossamer sugar-strands, aka Persian Fairy Floss. It’s the most incredible stuff, and it comes in a bunch of amazing flavours, like pistachio and vanilla, but I went with rose.


Brownie Cake with Persian Fairy Floss // The Sugar Hit


Strawberries, rose and chocolate is a match made in heaven. In fact this whole cake is an homage to chocolate-covered turkish delight, only without the tooth-aching stickiness.


It’s just too cool and it looks amazing, and I really can’t think of a time when this wouldn’t be perfect to serve. Morning tea, after dinner, at a birthday party. Just look at this thing! It’s covered in mystical fairy floss and berries and the centre is gooey chocolate! It’s like a Unicorn baked this cake! I love it, and I hope you give it a go!


xx Sarah.


PS – time’s running out to vote in the Saveur Food Blog Awards, go and help a sister out here!


Brownie Cake with Persian Fairy Floss // The Sugar Hit


Brownie Cake with Rose Persian Fairy Floss + Strawberries
A gooey, thick brownie cake, topped with persian fairy floss and berries.
Serves: Serves 6-8
  • 1 stick (115g) butter
  • 6 oz (150g) dark chocolate (70%)
  • 1 cup (225g) caster sugar
  • ¼ cup (25g) cocoa powder
  • pinch of salt
  • 3 eggs
  • ½ cup (75g) flour
  • Persian fairy floss & berries to serve
  1. Preheat the oven to 180C/350F and grease and line an 8 inch springform pan.
  2. Chop the butter into chunks and place into a microwave safe mixing bowl, along with the broken up chocolate. Melt them together in 30 second bursts in the microwave, stirring well between each.
  3. When the butter and chocolate are melted and combined. Add the sugar to the bowl along with the cocoa and salt and stir them in.
  4. Next, add in the eggs and mix them in thoroughly, and finally add in the flour and stir until just combined.
  5. Scrape the mixture into the tin and bake for 30-35 minutes, or until cooked through, but still with a slight wobble at the centre.
  6. Set aside to cool completely in the tin.
  7. When you want to serve, run a knife around the brownie to release it from the tin, and then place onto a platter. Top with a generous mound of fairy floss, and plenty of sliced strawberries or raspberries.


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