When I was a young Brownie, there was a girl called Rosemary who we all thought was very old indeed, she must have been pushing 15. She came to our meetings each Saturday to help Brown Owl and Tawny Owl, our leaders ( I kid you not!). One of our tasks was to do a project about Brownies in another country, we had a handbook with all the countries where there were guides and brownies and after some deliberation I chose Mexico. I gathered a whole lot of pictures….you know…cactuses, coloured sombrero hats, maps, and pictures of coloured buildings and plant pots…to stick onto a big piece of brown paper as a poster. I took all of my pictures to put the project together at the meeting one Saturday.
I really enjoyed this kind of project but wanted to think it through a bit. There was one thing about Rosemary that I didnt really like. I thought she was very bossy. She interpreted my slow progress as a lack design ability and took charge of sticking my pictures on. When she finished she jumped up and yelled there you go Me-hico! and knocked a whole glass of water over the lot. I was glad because I couldn’t use it and I went home and made a fantastic, spectacular one that I received a badge for.
The moral of this story is that I put Rosemary into a Brownie and there, she is good!
- 100gm dark chocolate ( 70%)( 3.5 oz)
- 100gm (3.5oz) unsalted butter ( or olive oil)
- 120gm caster sugar (4.25 oz)
- 2 eggs
- sea salt ( pinch)
- 2 sprigs Rosemary ( approx 8cm/3in)
- 1 extra sprig of rosemary with the leaves picked off
- 60gm (2.10 oz) hazelnut flour or gluten free flour
- 2 heaped Tablespoons cocoa
- 125gm ( 4.45oz)caster sugar
- 1 Tablespoons water
- 2 drops of lemon juice (add to water)
- 75 gm (2.65 oz) chopped cold butter (can be salted but watch the amount of salt you add later on)
- 1 tablespoon thickened cream
- ¼ teaspoon flaked sea salt
- Firstly, put two sprigs of rosemary into a pot with the butter. Slowly melt the butter till it is a light golden brown. Take off to cool, leaving the rosemary in till the last minute, then discard.
- Put the sugar into a food processor with the picked rosemary leaves and process until you have a nice green sugar.
- Melt the chocolate and set aside keeping warm
- In a mixer, beat the eggs and sugar until light and fluffy. Mix in butter and chocolate with hazelnut flour ( or GF flour) and cocoa and combine well.
- Pour into a brownie tin or bake in individual tins for approximately 15 minutes, or until just set. Test with a skewer. They can be under cooked for a fudgy effect
- Put the sugar , water and lemon into a pot and mix only till the sugar is moistened. No need to stir further.
- When the sugar is a deep brown and bubbling, remove from the heat and add the cream start to whisk in the butter, until all of the butter is incorporated.
- Taste to check the salt level and add a bit at a time, don’t add too much as the salt will take a little while to melt through. Pour into a container and let it cool and set. This can be kept in the fridge for weeks. Scoop with a warm teaspoon to form quenelles. Serve in a little quenelle ( scoop) on top and drizzle the brownies with some melted chocolate if you like.