Rosemary, pecan & espresso brownies from Billington's
Makes: 9-12
Prep time: 20 minsTotal time: 
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Rosemary, pecan & espresso brownies from Billington's
A bit more grown up than your usual brownie, the rosemary in this festive bake adds a warming, fragrant note
Makes: 9-12
Prep time: 20 minsTotal time: 
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Benjamina Ebuehi
Benjamina is a baker, food stylist and recipe writer who is known for appearing on The Great British Bake Off in 2016. In 2019, she released a cookbook called ‘The New Way to Cake’
See more of Benjamina Ebuehi’s recipes
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
Step by step
- Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 20 x 20cm square, deep cake tin with butter and line with baking paper.
- Add the dark chocolate, butter, cocoa powder and rosemary to a heatproof bowl and set it over a pan of simmering water, stirring until it all melts.
- Remove from the heat and set the chocolate mixture aside.
- Add the dark muscovado and golden caster sugar to a separate bowl. Mix in the eggs until just combined. Pour in the melted chocolate mixture and stir until completely smooth, then mix in the cooled espresso.
- Stir in the flour and salt, followed by the chopped pecans and milk chocolate.
- Pour the batter into the prepared tin and bake for 30-35 minutes until just set.
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Let the brownies cool for about 15 minutes before serving warm. Or let them cool completely, to firm up a little.Cook's tipCook for an extra 5 minutes for a brownie with a slightly firmer texture.
