No, not those kind of “herbs”. These brownies will not have you giggling like Beavis and Butthead, but they will put a big grin on your face and have you pining for more.
Rochelle Bilow is the creator of this Rosemary-Raspberry Brownie recipe. Rochelle’s theory is “eating dessert should be fun; what’s the point of eating something boring and predictable?” Our sentiments exactly.
With that said, a recipe that is anything but boring and predictable…
Makes 16 squares
1 1/4 sticks unsalted butter, at room temperature
1 1/4 cup granulated sugar
Scant 1/2 cup good quality unsweetened cocoa powder
2 large eggs, room temperature
1 teaspoon pure vanilla extract
1/2 cup all purpose flour
1/4 cup fresh raspberries
2-3 sprigs fresh rosemary, leaves picked off the stem
Preheat the oven to 325 degrees and butter an 8? square baking pan.
Melt the butter in a deep, wide pan. Once completely melted, add the sugar and cocoa powder and stir with a wooden spoon until smooth and combined.
Remove from the heat and let cool for a few minutes. Add the eggs one at a time, beating vigorously to mix. (Adding the eggs straight away would cause them to scramble.) Add the flour and mix again, smoothing any lumps.
Pour the batter into the prepared baking pan, and arrange the rosemary and raspberries in a haphazard pattern over the chocolate, pressing gently to sink them into the batter.
Bake in the preheated oven for 45-50 minutes, until a tester or toothpick comes out clean. Cool completely, then cut into squares.
Like what you see? Show her some sugar…