Rosemary is surprisingly good with chocolate – I’ve been making chocolate and rosemary pots for years – and it’s also good with berries and plums.
Prep time: 25 minutes | Cooking time: 40-45 minutes
- 275g soft light-brown sugar
- leaves from 1 sprig rosemary, chopped
- 125g butter at room temperature, plus extra for greasing the tin
- 200g dark chocolate (70 per cent)
- 1 tsp vanilla extract
- 2 large eggs, lightly beaten
- 2 tbsp cocoa powder
- 100g plain flour
- ½ tbsp crème de mûre or crème de cassis
- 130g blackberries
- Put the sugar and rosemary into a food processor and whizz until the rosemary has mostly broken down.
- Preheat the oven to 180C/170C Fan/Gas 5. Butter and line a 20cm square cake tin with greaseproof paper. It needs to be big enough to hang over the edges of the tin, so you can lift the brownies out).
- Break half the chocolate into pieces and put into a bowl set over a pan of simmering water (don’t let the bowl touch the water). Stir to help it melt. Chop the rest of the chocolate into little chunks and set aside.
- Beat the butter and rosemary sugar together until light and fluffy, then add the vanilla and then the eggs, a little at a time. Beat well after each addition.
- Fold in the cocoa powder and flour, then stir in the melted chocolate and the crème de mûre or cassis. Carefully fold in the chocolate pieces and the blackberries.
- Scrape the mixture into the prepared tin and bake for 40-45 minutes, or until just firm to the touch in the centre (the skewer test doesn’t work with these as the centre of the brownies is fudgy).
- Leave the brownies in the tin until they are warm (they are too fragile when hot). Lift them out using the paper, and when they’ve reached room temperature cut into nine squares.
* Diana’s conversions may differ slightly from the standard