Rosemary and Sea Salt Brownies

In October I went on a 3 week trip to the USA, exploring San Francisco, Carmel, Yosemite as well as Seattle and the San Juan Islands. Although the USA gets a bad rap with regards to its food (and rightly so – fast food everywhere and portion sizes are huge!), the food scene is actually really good. I had some fantastic meals – there is an amazing, small Italian place in Carmel, rustic picnics in Yosemite, the best croissants ever from Tartine Bakery and the most surprising finds in the San Juan Islands!

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But then it was back to reality and work in Cape Town! Now Christmas is just around the corner and there are so many things on the go! Two weeks ago I went a Christmas lunch party where I was tasked with the dessert. Naturally, for a crowd of people you want to make something that is easy and that doesn’t require a lot prep. In case of emergency I always fall back on these brownies. I discovered the initial recipe on Smitten Kitchen and was drawn in by promises of ‘one bowl’ and ‘done in 30 minutes’.

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I like goey and just-sweet brownies, not overloaded with sugar. I always use dark chocolate in this recipe, but milk chocolate will work fine too (though I would suggest decreasing the amount of sugar). What takes these brownies to another level is the rosemary and sea salt. I know it sounds weird, but once you try it you won’t go back. It balances out the sweetness of the brownie and it a great twist on the traditional.

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Rosemary and Sea Salt Brownies

Makes 2o (depending on the size)

Adapted from Smitten Kitchen

  • 100g dark chocolate (I used 70%)
  • 100g butter
  • 2/3 cup cake flour
  • 2/3 sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • Optional (but suggested): sea salt and dried rosemary
  1. Preheat the oven to 180 C and line a 18 x 18 cm baking tin with baking parchment (grease if necessary)
  2. Add the chocolate and the butter to a bain marie or bowl on a pot of simmering water
  3. When it is almost melted, take off the heat and stir until the remaining pieces have melted
  4. Add the sugar, whisking in well
  5. Add the eggs, one at a time, whisking well between each egg
  6. Add the vanilla extract and salt, mixing well again
  7. Add the flour and fold in until well combined
  8. Pour in the mixture, making sure it is even
  9. Sprinkle a generous pinch of sea salt and rosemary over the top
  10. Bake in the oven for 20 – 25 minutes (or until a knife comes out clean). Leave in for 20 minutes for goey-er brownies
  11. Take out the oven and allow to cool (if possible!) before removing from the tin and cutting in 20 pieces (or whatever size you desire)