These brownies are (almost) too pretty to eat.


Large cherry blossoms:

1/4 cup unsalted butter, room temperature

2 1/2 tablespoons granulated sugar

1 egg, whisked

1/2 cup flour

1 ounce strawberry powder

Small cherry blossoms:

1/4 cup unsalted butter, room temperature

2 1/2 tablespoons granulated sugar

1 egg, whisked

2/3 cup flour

1/3 ounce strawberry powder

Leaves:

1/4 cup unsalted butter, room temperature

2 1/2 tablespoons granulated sugar

1 egg, whisked

2/3 cup flour

1/2 ounce matcha powdered green tea

Pinch of salt

Brownies:

8 ounces dark chocolate

2/3 cup unsalted butter

6 eggs, whisked

3/4 cup granulated sugar

1/3 cup heavy cream

1/2 cup flour

3 ounces green tea powder

To serve:

Whipped cream

Gold flakes

INSTRUCTIONS
For the large cherry blossoms: In a mixing bowl, combine the sugar and butter. Add the whisked egg little by little and stir to combine. Sift in the flour and combine with a spatula. Add strawberry powder until desired color is reached. Wrap dough in plastic wrap and place in refrigerator until needed.

For the small cherry blossoms: In a mixing bowl, combine the sugar and butter. Add the whisked egg little by little and stir to combine. Sift in the flour and combine with a spatula. Add strawberry powder until desired color is reached. Wrap dough in plastic wrap and place in refrigerator until needed.

For the leaves: In a mixing bowl, combine the sugar and butter. Add the whisked egg little by little and stir to combine. Sift in the flour and combine with a spatula. Add matcha powder until desired color is reached. Wrap dough in plastic wrap and place in refrigerator until needed.

Roll out each dough into squares, and use cookie cutters to cut out flour and leaf shapes. Place on a baking tray, and bake at 350 degrees for 8 minutes.

For the brownies: In a glass bowl set over a pot of simmering water, add the butter and chocolate and stir until melted. Remove bowl from water bath, and add sugar, eggs and heavy cream. Stir to combine. Sift in flour and stir to combine. Pour into a square baking dish and smooth out the surface. Decorate with flower and leaf cookies. Bake at 350 degrees for 30 minutes, until cooked through. Slice and serve with whipped cream and gold flakes.

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