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Rosemary Brownies with caramel

Rosemary Brownies with Salted Caramel

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Ingredients
  

  • 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

Salted Caramel

  • 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

Instructions
 

These brownies can be made from oil but do try it with the nut brown butter it's deliciously nutty and sweet.

  • 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

To make the caramel :

  • 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.