Double Chocolate Rosemary Brownies

Double Chocolate Rosemary Brownies
 

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

Lovingly adapted by Alton Brown

Makes 1 - 8x8 in. pan

1 cup milk chocolate chips
1 ¼ cups cocoa powder
4 eggs
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

  1. Set oven to 300°F. Butter then flour an 8x8 in pan.
  2. 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.
  3. 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.