Rosemary Brownies with Salted Caramel

Name: Rosemary Brownies with Salted Caramel
Yield: 1 serving
Ingredients: 100 gm dark chocolate; 100 gm butter; 120 gm caster sugar; 2 eggs; Pinch of sea salt; 2 sprigs rosemary; 1 leaves extra sprig of rosemary with thepicked off; 60 gm hazelnut flour or gluten free flour; 40 gm cocoa; 125 gm caster sugar; 20 ml water; 2 drops of lemon juice; 75 gm butter; 20 ml thickened cream; 1/4 teaspoon flaked sea salt

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Rosemary Brownies with Salted Caramel

Iris Warren

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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

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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.