The Dishes

Marley’s ‘Signature’ Rosemary Brownies

Prep time: | Cook time: | Serves 6

  • 100g dark chocolate (85% cocoa solids is best)
  • 100g butter
  • 300g raw caster sugar
  • 50g chopped dates
  • 2 eggs
  • 100g wholemeal self raising flour (for best texture)
  • large sprig of fresh rosemary, chopped very finely
  1. Pre-heat the oven to 180˚c. Line a square brownie tin with baking paper.
  2. Melt butter with chocolate. Beat eggs and sugar until smooth and creamy. Add choc/butter, mix well. Add flour, chopped dates and chopped rosemary – stir well. Try not to eat too much raw batter!
  3. Pour into prepared tin and bake for 35 mins, then test with a skewer. If too gooey, keep in oven for a further 5-10 mins. (Unlike a cake, opening the oven door on a batch of brownies won’t do them much harm as they don’t rise much anyway.) The brownies are done when the skewer comes out with a bit of goo but isn’t totally coated in uncooked batter. Leave to cool in the pan, then turn out and cut into squares.
This entry was posted in Desserts, The DIshes and tagged , , , . Bookmark the permalink.