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Rosemary Infused Fudgy Chocolate Brownies
Recipe

11 INGREDIENTS • 10 STEPS • 45MINS

Rosemary Infused Fudgy Chocolate Brownies

5
1 rating
Fudgy and soft in the center and oh-so-chocolatey. These brownies are infused with rosemary, which adds a unique herby freshness that is completely delicious!
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Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
Fudgy and soft in the center and oh-so-chocolatey. These brownies are infused with rosemary, which adds a unique herby freshness that is completely delicious!
45MINS
Total Time
$0.86
Cost Per Serving
Ingredients
Servings
12
US / Metric
Unsweetened Cocoa Powder
1/3 cup
Unsweetened Cocoa Powder
Cake Flour
1 cup
Cake Flour
Salt
1/2 tsp
Baking Powder
1/2 tsp
Baking Powder
Brown Sugar
3/4 cup
Brown Sugar
Dates
3/4 cup
Dates, finely chopped
Coconut Oil
1/2 cup
Coconut Oil
Nutrition Per Serving
VIEW ALL
Calories
249
Fat
11.5 g
Protein
5.0 g
Carbs
33.2 g
Add to plan
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Rosemary Infused Fudgy Chocolate Brownies
Save
author_avatar
Berry Sweet Life
Hi! I’m Sal. Welcome to Berry Sweet Life, I’m so glad you stopped by! I love food, and I have come to really love and make healthy food!
https://www.berrysweetlife.com/
Cooking InstructionsHide images
step 1
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.
step 2
Place the 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.
step 3
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.
step 4
Finely chop the Dates (3/4 cup).
step 5
Sift the Unsweetened Cocoa Powder (1/3 cup), Cake Flour (1 cup), Salt (1/2 tsp), and 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.
step 6
In another bowl, lightly whisk the Eggs (2), Greek Yogurt (1 cup), and Vanilla Essence (1/2 Tbsp) together, then stir in the rosemary-infused coconut oil.
step 7
Pour the wet mixture into the dry ingredients and stir until just combined. Be careful not to over-stir.
step 8
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.
step 8 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.
step 9
Allow the brownies to cool for 15 minutes in the pan.
step 10
Slice them into squares and let them cool completely on a cooling rack, or serve warm. Enjoy!
step 10 Slice them into squares and let them cool completely on a cooling rack, or serve warm. Enjoy!
Tags
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American
Shellfish-Free
Easter
Father's Day
Vegetarian
Dessert
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