Rosemary, pecan & espresso brownie recipe | Sainsbury`s Magazine
A bit more grown up than your usual brownie, the rosemary in this festive bake adds a warming, fragrant note
Ingredients
- 250g dark chocolate, roughly chopped
- 150g unsalted butter
- 1½ tbsp cocoa powder
- 1 large sprig rosemary, finely chopped
- 150g Billington’s dark muscovado sugar
- 75g Billington’s golden caster sugar
- 2 large eggs, beaten
- 40ml espresso, cooled
- 80g plain flour
- ½ tsp flaky sea salt
- 60g pecans, roughly chopped
- 100g milk chocolate, roughly chopped
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