Fragrant, delicious, and oh so versatile.
Now, I love just about ALL fresh herbs, so it’s super hard to pick a favorite. But, if I had to, it would probably have to be rosemary. After all, not only is it exquisitely yummy, but its aroma alone can get my mouth watering every, single time.
We’ve tried — and loved — rosemary in so many different ways: with garlic, lemon, potatoes, Kalamatas…you name it. The possibilities are truly endless.
And then, of course, there’s rosemary and chocolate.
We first fell in love with this unique flavor combination with our Dark Chocolate and Rosemary Lava Cake, and we’ve been dying to try it again ever since. Thus, these brownies were born. And, trust me, they did not disappoint. In fact, we’re ready to try cookies next!
Fellow dark chocolate aficionados, prepare to fall head over heels for these delectably moist, luscious bites of rich chocolaty goodness.
What’s your favorite way to enjoy rosemary? Be sure to let us know in the comments.
Whole Grain Rosemary Fudge Brownies
(Yields 20 brownies)
- 4 ounces 100% cacao chocolate, melted
- 1 cup date sugar (or sweetener of choice)
- 2 eggs, whisked
- 3/4 cup yogurt whey (substitute with buttermilk or milk, if needed)
- 3 teaspoons pure vanilla extract
- 1 cup whole wheat pastry flour
- 1 to 2 tablespoons finely diced fresh rosemary
Preheat the oven to 350 degrees F.
Combine the first four ingredients in a large bowl. Stir in the flour and rosemary until well combined.
Lightly grease a 7 x 11 baking dish (we used virgin coconut oil). Spread the batter evenly into the dish.
Bake for 35 minutes, or until the edges are firm, and the center is almost set.
Cool to room temperature, cut into squares, and serve!