Orange Rosemary Brownies

 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. 

 The rosemary plant continues to thrive and so it became the savoury herb to use once again.  Since it was such a hit with citrus last time, I wanted to explore its use with oranges in a new incarnation.

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!

Orange Rosemary Brownies

Brownie

1/2 cup butter

3 ounces unsweetened chocolate (3 squares)

3/4 cup sugar
2 Tbsp fresh rosemary
zest of 1/2 orange

2 eggs

2/3 cup flour
Icing

1 sprig fresh rosemary

1/3 cup fresh orange juice

1/4 cup butter

up to 2 cups icing sugar

1/4 tsp sea salt

zest of 1/2 orange
1/2 vanilla bean (optional)
1/4 cup raw cacao beans

To make:
Preheat oven to 350degrees.  Line an 8x8 pan with buttered parchment paper.
Melt butter on stove top with chopped chocolate.  Remove from heat and let cool slightly.  In mixer with whisk attachment, combine sugar, rosemary and orange zest for 1 min.  Whisk in melted butter/chocolate and eggs one at a time.  With a spoon, add flour and stir until just combined.  Pour into prepared pan and bake for 25 min.  Cool in pan for 10 min and then lift out with parchment paper overhang. 

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.