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Preheat oven to 170 degrees C (340 degrees F). Grease a 9 by 9-inch square pan with sides that are at least 2 inches tall.
Coconut Oil (1/2 cup)
in a small saucepan and melt. Drop in the
Fresh Rosemary (4 sprigs)
and gently simmer on a medium heat for 5 minutes.
Set aside to cool. Once cool, strain the oil through a sieve into a bowl to ensure there is no fresh rosemary left in the oil.
Finely chop the
Dates (3/4 cup)
Unsweetened Cocoa Powder (1/3 cup)
Cake Flour (1 cup)
Salt (1/2 tsp)
Baking Powder (1/2 tsp)
into a large mixing bowl. Stir in the
Brown Sugar (3/4 cup)
and chopped dates, making sure the dates are evenly distributed and not clumping together.
In another bowl, lightly whisk the
Greek Yogurt (1 cup)
Vanilla Essence (1/2 Tbsp)
together, then stir in the rosemary-infused coconut oil.
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over-stir.
Pour the batter into the square pan and spread until even. Bake for 25 minutes. They’re done when you press down lightly on the top of the brownies and they bounce back. They should be firm on the outside and soft and fudgy in the center.
Allow the brownies to cool for 15 minutes in the pan.
Slice them into squares and let them cool completely on a cooling rack, or serve warm. Enjoy!
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