You will be surprised how wonderful rosemary is in these chocolate brownies
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…cactus’s, 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 didn’t 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!
- 100 gm dark chocolate 70%
- 100 gm butter unsalted ( or olive oil)
- 120 gm caster sugar
- 2 eggs
- Pinch of sea salt
- 2 sprigs Rosemary approx 8cm/3in
- 1 leaves extra sprig of rosemary with thepicked off
- 60 gm hazelnut flour or gluten free flour
- 40 gm cocoa 2 heaped Tablespoons
- 125 gm caster sugar
- 20 ml water 1 Tablespoons
- 2 drops of lemon juice add to water
- 75 gm butter chopped cold butter (can be salted but watch the amount of salt you add later on)
- 20 ml thickened cream 1 tablespoon
- 1/4 teaspoon flaked sea salt