My fascination with savoury ingredients in sweet offerings continues. Following the success of the Grapefruit Rosemary Sandwich cookies I knew I needed to try again. These brownies are beautifully topped with a sweet orange and rosemary buttercream icing and crunchy raw cacao bits.
Fudgy, dense brownies are an absolute favourite of mine. I’ve made brownies with raspberries and strawberries before and loved that combination.
I know people generally feel strongly about chocolate and fruit combined. I am clearly on the side of loving it and hope these brownies might persuade some of you who think they shouldn't be together. These are a grown up taste with a nice deep chocolate flavour that is not too sweet. Enjoy!
3/4 cup sugar
2 Tbsp fresh rosemary
zest of 1/2 orange
2/3 cup flour
1/3 cup fresh orange juice
1/4 tsp sea salt
While cooling, begin making icing. In a small saucepan combine orange juice, rosemary. Bring to a boil and reduce to approx 1/8cup. Strain juice and cool. Beat together butter and thickened juice. Add salt and 1/2 vanilla bean (if using). Gradually add icing sugar until desired consistency achieved.
Spread icing on cooled brownies. Sprinkle orange zest and cacao beans on top.