Orange, rosemary and dark chocolate brownies

This year I’m lucky to have a wild rosemary bush growing in my garden, and though I knew wanted to make orange brownies, I wanted to add something that would make the flavour more experimental. After once sampling a stilton brownie at a food festival, I thought a little rosemary wouldn’t be overly adventurous. Next time I would like to bake with lemon and basil – but I’m unsure the brownie base would suit – fortunately, it does for this. 

Orange, rosemary and dark chocolate brownies vegetarian; makes approximately 10 portions 

Ingredients:

  • 2 oranges
  • 50g brown sugar
  • 100ml water
  • 2 small sprigs of fresh rosemary
  • 1 tsp cinnamon
  • 150g dark chocolate, broken into pieces
  • 175g butter for baking
  • 275g caster sugar
  • 130g plain flour
  • 2 large free-range eggs
  • 1 tbsp cocoa powder

Method: 

  1. Begin by making a sugar syrup for the crystallised orange slices which will embellish the brownies. To do this, dissolve the brown sugar in water on the hob over a medium heat. Bring to the boil and stir until all the sugar is dissolved. Reduce to a low heat, and a slices of 1 whole orange, cinnamon and sprig of rosemary. Leave to crystallise for approximately 7 minutes on each side. Remove the slices from the pan and place on kitchen roll, and then in the fridge to set whilst making the brownie batter.
  2. Preheat the oven to 17o°C. Put the chocolate and butter in a heatproof bowl of a saucepan of simmering water (be sure not to let the base of the bowl touch the water). Stir occasionally until melted and incorporated.
  3. Remove from the hear. Add the sugar and mix in well, followed by the flour and the cocoa powder. Stir in the eggs. Grate the zest of the second orange, and pop in with a handful rosemary trimmings, and stir into the brownie mix.
  4. Spoon the mixture into a prepared baking tray with baking parchment. I used a square tin (23cm x 23cm x 5cm) for mine. Partially bake in the preheated oven for 15 minutes, the remove from the oven and add the crystallised orange slices. Place back in the oven and bake for a further 20 minutes. Leave to cool completely before removing before removing from the tray.

Processed with VSCO with c1 preset

Rosemary & dark chocolate buttons

Rosemary & dark chocolate buttons makes 1 gift; vegan

feeling inspired by the ultra-fancy chocolatiers ‘Rausch Schokoladenhausin’ the heart of Berlin. This is a simple, yet beautiful gift to give to someone special. The rosemary is freshly picked – no need for cooking

Ingredients:

  • 100g fine dark chocolate
  • 1 tsp cocoa powder (if needed)
  • 1 long sprig of rosemary, trimmed

Method:

  1. On a sheet of baking parchment, use a circular stencil to draw the outline of 9 circles, evenly spaced apart.
  2. Break the dark chocolate into pieces and melt over
    a pot of boiling water.
  3. If the cocoa percentage is low, stir in some cocoa powder for extra richness.
  4. Leave for 1 minute to cool slightly. Using a desert spoon, fill the circles with chocolate. Place trimmed rosemary sprigs in the middle before they begin to set.
  5. Set in the fridge for at least an hour. Snap off the baking parchment and gift in a small cardboard box, with ribbon.

image3.jpg