When I was sent rosemary extract from J. R. Watkins, the flavor I requested because I'm obsessed with that herb, I was stumped.
Do I put it in a savory dish? I could. Will it turn my dish green? No. Maybe it can go into something sweet? Yes! I had success with the flavor combo of rosemary and coffee in my cookies, so it had to work in a brownie. And boy, did it. Messing with a brownie recipe is pretty sacrilegious, so I decided to use Alton Brown's tried and true approach ... but with more chocolate.
After my kitchen filled with the most wonderful smell, and I let the brownies slightly cool, I was pleasantly surprised. The rosemary didn't taste artificial, and it was that subtle difference I look for in traditional sweets.
I have a confession that I've already been a fan of J. R. Watkins' spices and extracts, so I knew this rosemary version wasn't going to let me down. Also, brownies. Brownies never let you down either.
Double Chocolate Rosemary Brownies
Makes 1 - 8x8 in. pan
1 cup milk chocolate chips
1 ¼ cups cocoa powder
1 cup white sugar
1 cup brown sugar
8 ounces melted butter
1 TBSP Watkins rosemary extract
½ cup all purpose flour
½ tsp salt
- Set oven to 300°F. Butter then flour an 8x8 in pan.
- Whisk eggs in large mixing bowl until slightly fluffy (about 5 minutes). Whisk in both sugars, then the rest of the ingredients, except the chocolate chips. When the batter is evenly incorporated, mix in the chocolate chips. Pour into pan.
- Bake for about 45 minutes, or until the center is not raw when you poke with a toothpick. Take out of oven and let the brownies slightly cook before cutting.