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Strawberry Brownies with Rosewater Buttercream Frosting

Strawberry Brownies with Rosewater Buttercream Frosting
Home » Baking » Strawberry chocolate brownies with rosewater icing

Brownies are always a winner for kids and adults alike and a creamy pink buttercream frosting atop a deep, rich chocolate cake brownie is a perfect mix for Valentine’s Day. Adding rosewater to the buttercream frosting elevates it to a more “wow” treat.

Strawberry brownies with pink rosewater icing
Strawberry brownies with pink rosewater icing

How to get the “Pink” in baked goods

You might want pink or red colors to play with a holiday theme and red berries are usually the go-to flavors for mixing with chocolate.  I used red jams, like strawberry and raspberry. Currant and cranberry would also be good.

Although the specialty jams added wonderful depth of flavor to the brownies, the color melded into the dark chocolate and did not stand out enough.   

I decided to bring out the pink color in the icing, where it could really shine. If you really want a pink or red color to your icing however, you’ll need to add a bit of food coloring. The good thing is, they have made food color gels so much better and safer these days.

Adding some rosewater to the icing added a subtle flavor that seemed to enhance the “idea” of pink blossoms. I sometimes use rosewater in my jams, and love the delicate taste of it if you don’t go overboard.  

Pan of jam-swirled chocolate strawberry brownie batter
Pan of jam-swirled chocolate strawberry brownie batter
3 stacked chocolate brownies with strawberry rosewater frosting
Strawberry rosewater frosted chocolate brownies

Strawberry Brownies with Rosewater Icing

Strawberry brownies with pink rosewater icing
Rich chocolate brownies enhanced with swirls of strawberry jam and iced with a rosewater buttercream frosting
5 from 1 vote
Prep Time 30 minutes
Cook Time 40 minutes
Servings 16
Calories 354


Ingredients for Brownies

  • ¾ cup unsalted butter softened at room temp
  • 1 ¼ cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ¾ tsp instant coffee powder espresso preferably
  • 1 ½ cup all-purpose flour
  • ¾ cup cocoa powder
  • 1 tsp baking powder
  • ½ tsp salt
  • ½ cup chocolate chips
  • ½ cup strawberry or raspberry preserves

Ingredients for Frosting

  • 2 cups powdered sugar sifted
  • ½ c. 8 Tbsp butter, unsalted and at room temp.
  • 1 tsp pure vanilla extract
  • Pinch of salt
  • 2-3 Tbsp heavy cream 35% fat whipping cream
  • ¼ tsp rosewater
  • 3-4 drops red food coloring


To make the brownies:

  • Preheat oven to 350° F. Grease a 9 x 9-inch baking pan with butter and lightly dust with flour. Run a sink-full of warm soapy water to toss dirty utensils in as you go (optional, but helpful)
  • Cream together room temperature (softened) butter and sugar in a stand mixer fitted with the paddle attachment, at medium speed until light and fluffy (about 2 minutes). If butter is not at room temp, heat slightly in microwave (about 30 seconds), and stir/whisk until smooth. Do not add hot butter to sugar, let it cool slightly.
  • Add eggs one at a time, mixing well after each addition. Add vanilla and coffee powder and beat until combined.
  • In a medium bowl, sift together flour, cocoa powder, baking powder and salt. Add dry ingredients to mixer, a cup at a time to avoid the flour flying out of the bowl, and mix on low speed until just combined. Do not over-mix. Fold in chocolate chips with a mixing spoon.
  • Spread the dough evenly into the prepared baking pan, making sure it gets into the corners of the pan. Spoon the jam over the top of the brownie batter, as evenly as possible. Swirl the dough into the batter with a butter knife, making sure that it gets deep inside of the batter.
  • Smooth out the top of the batter and bake in preheated oven for 35-40 minutes, until a knife inserted into the brownies comes out clean. Test for doneness in several areas, as you may get a false positive if you insert knife into the strawberry jam. Cool completely before frosting.

For the Frosting:

  • Place sugar in a stand mixer fitted with the paddle attachment, and add butter in 2 Tbsp increments (to avoid mess), mixing for about 2 minutes on low speed.
  • Add vanilla and mix another 2 minutes on low speed.
  • Add salt and heavy cream and mix on med-high until soft and fluffy, about 2 more minutes.
  • Add rosewater and food coloring ( a drop at a time until you get the pink you desire), and mix until just blended.


Calories: 354kcalCarbohydrates: 50gProtein: 3gFat: 18gSaturated Fat: 11gTrans Fat: 1gCholesterol: 63mgSodium: 141mgPotassium: 120mgFiber: 2gSugar: 37gVitamin A: 521IUVitamin C: 1mgCalcium: 34mgIron: 1mg
Did you make this recipe?If you tried this recipe, please give it a star rating! To do this, just click on the stars above. Comments are always helpful also and I respond to all of them (except rude ones)

These pretty and flavorful brownies were a delight to share with my family. These “limoncello blondies” are the brownies I put in Spring care packages.

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Valentine's Day Treats: Cookies and Brownies - Farm to Jar Food

Sunday 2nd of February 2014

[…] These brownies are less moist and chewy than the raspberry cheesecake brownies, and the strawberry flavor will vary in intensity depending on what kind of strawberry jam you use (used strawberry lavender).  The rosewater frosting is subtle, but wonderful.  The recipe for these brownies can be found by clicking here. […]

DIY College Care Packages for Valenties Day: 2013 | Farm to Jar Food

Thursday 7th of February 2013

[...] I’m experimenting with how different home-made treats ship, and I made strawberry brownies with a fluffy rosewater buttercream frosting, covered it with wax paper and placed it inside a tupperware container.  She said they were great, [...]

Blood Orange Pie and Recipe Roundup - The Heavy Table

Wednesday 6th of February 2013

[...] scotch eggs; smoked chicken and black bean soup;  New Orleans bread pudding with bourbon sauce; strawberry brownies with rosewater buttercream; caramel brownies and bacon-wrapped potato [...]

dorothy stainbrook

Wednesday 6th of February 2013

Love your roundups Heavy Table!

Cyndy Crist

Monday 4th of February 2013

I'll bet they'd be yummy made with your award-winning Raspberry Chambord Jam, too. I think I like raspberry with chocolate even more than strawberry, though chocolate-dipped strawberries are hard to beat!

dorothy stainbrook

Monday 4th of February 2013

Cyndy, I could definitely see these with Raspberry jam also! I liked the idea of Pinot Noir in with the chocolate so that's why I went with the strawberry pinot noir. Strawberry Lavender would work too, but it might fight with the rosewater in the icing.

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