Brown-sugar rose flower paste and a producing method thereof are disclosed. The brown-sugar rose flower paste comprises 0.8-1.2 kg of double-petal edible red rose petals, 1.5-2.0 kg of brown sugar and 0.18-0.22 kg of yellow rock sugar. The method includes adding the double-petal edible red rose petals into a jar, adding the brown sugar, kneading with even force for 45 min, performing a fermenting process, heating the yellow rock sugar and the water to melt the yellow rock sugar, mixing the syrup and the fermented double-petal edible red rose petals, performing primary sterilization, and sterilizing at a high temperature under high pressure to obtain the brown-sugar rose flower paste. Fructose of sugarcane, raw sugar, glucose, molasses, vitamins and mineral trace elements are added into the brown-sugar rose flower paste. The time from a step of picking the rose petals to a step of adding the rose petals to the jar is not more than 8 h, thus effectively ensuring nutrition fibers and water of the petals. The brown sugar is soaked with the original water of the petals, thus maintaining the original taste and flavor and maintaining nutrients as much as possible.