- 4 oz dark chocolate
- 4 oz unsalted butter
- 2 eggs
- 10 oz sugar
- 5 oz all purpose flour, sifted
- 1 tsp baking powder
- 2 oz dates, chopped
- 1 large sprig of rosemary, leaves finely chopped (1tbs)
- ½ tsp salt
- 2 tbs extra virgin olive oil
Caramel:
- 1 cup honey
- 2 tablespoon butter
- 1/2 cup heavy cream
Preheat the oven to 350* Line a square brownie or round cake pan with parchment paper.
Melt the chocolate and butter together on top of a pan of simmering water. Whisk together the eggs and sugar in a mixer or with an electric whisk until light and fluffy. Fold the egg mix into the melted chocolate and butter, then add the flour, baking powder,dates, rosemary, salt and oil.
Pour the mix into the prepared pan and bake for 35-40 minutes, until the brownie is setting around the outside and still gooey in the centre. A skewer inserted into the centre of the brownie should come out with a little of the mix on it. Remove the pan from the oven and leave to rest for 20 minutes before cutting and serving.
In a small sauce pan heat honey over very low heat. Cook until bubbling and color turns darker amber. Approximately 5 to 6 minutes. Pull off heat and whisk in butter. Return to low heat and slowly add the cream. Cook until thickened. Another 2 -3 minutes. Let cool for 5 to 7 minutes.
To serve: plate brownie, drizzle with caramel, sprinkle with flaked sea salt & fresh rosemary. A little fresh whip cream and strawberry or raspberry and you have a delicious dessert.