What happens when I have a bunch of fresh Rosemary leftover from when I made my man grilled Rosemary Lemon Chicken the other evening? They go right into my baking experiments just as another bunch did in a batch of blondies I made a while back.

This time, I decided to use them in some uber dark chocolate brownies, along with some lemon zest to impart a bit of its zing. I chose to go with Rye Flour simply for the added nutritional aspect since most of my baking, especially for private orders, tend to use the more conventional baking ingredients. No problem there, just that I love using alternative flours and ingredients when baking for fun, and it’s an extra bonus to know that when I distribute them to friends and family, they are indulging in healthier bakes.

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So some points to take note of. I had some beautiful 90% dark chocolate that I was intending on using for this brownie, but I knew that it might be a little too bitter for some, so I used some 60% dark chocolate to balance it out and reduced the overall amount of sugar. This was, for me, just the perfect amount of sweetness, but for those of you who prefer your brownies a touch sweet, feel free to up the quantity of sugar to 100g.

I loved that the rich, dark chocolate managed to shine even though I didn’t use that much of it at all. The citrusy, herbaceousness of the Rosemary was highlighted further by the refreshing zest of the lemon. This turned out to be a beautifully balanced brownie in that no one ingredient overpowered the other. So yums!

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Lemon Rosemary Rye Brownies (Yields 1 8×8″ Square)

175g Butter
40g 90% Dark Chocolate
140g 60% Dark Chocolate
60g Rye Flour
45g Cocoa Powder
1 tsp Salt
3 Eggs
2 tsp Vanilla
75g Sugar
1 Tbs Chopped Rosemary
1 Lemon, Zested

  1. Preheat oven to 175 deg C and line an 8×8″ Square baking tin.
  2. Melt butter with chocolate over a bain marie.
  3. Whisk in sugar, salt and vanilla.
  4. Whisk in eggs one at a time.
  5. Fold in rye flour, cocoa powder, lemon zest and rosemary until just incorporated.
  6. Pour batter into prepared baking tin and bake for 18-22min until just set. Allow to cool before slicing.

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This recipe is a sure winner in my eyes. I’d go so far as to say that the next time around, I’d keep everything the same although I might use Lindt’s 85% Dark Chocolate entirely for these brownies, aaaaaand perhaps a touch of Sea Salt on top just because a touch of Sea Salt makes everything that extra bit more delicious!

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