{sshh} Killer Brownies

You know those great recipes that keep you tagging along reading a ship-tonne of personal blah before you get to the good stuff?. Not here.

Click the button above to jump right to the recipe if you can’t wait – these are so good, I can’t justify holding you back.

WARNING โš ๏ธ once you have made and tasted these, you can’t un-know them. Don’t say you weren’t warned.

Killer Brownies is the name given to them by my buddy at our regular girls’ night get-together. The first time we had them, I had cut them into the regular size for brownies and quickly discovered they are fudgey and rich. By rich, I mean RICH. A 3cm square size is more than enough [EDIT: Hubby says man-size 5cm is still okay ๐Ÿ˜œ] You can also mess about a bit with the dry ingredients to your liking.. more on that later in the Variations list.

It begins with the usual Brownie line-up…

why {sshh}?… there is one secret ingredient…๐ŸŒฟ

The richness comes down to using both chocolate and cocoa, and one secret ingredient ๐Ÿ˜Ž – a herb (no, not THAT herb ๐Ÿ™„๐Ÿคฃ) – a very common one. The cute little mauve flower on top in the picture is the clue. The secret ingredient changes everything. Seriously, folks. Go there. You won’t be sorry. We highly recommend though that you don’t give away the secret before your guests eat these (though of course always check what folks are allergic to first) as before you know what it is, the bang-up-tasty-intrigue is delicious.

Something else we discovered during our girls’ night… despite chocolate and lemon not usually going well together, these are mind-blown-yum with a little dollop of lemon butter on top. Who knew. Do it. ๐Ÿ‹โœจ

Killer Brownies

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WARNING – once you have made and tasted these, you can't un-know them. Don't say you weren't warned.
It begins with the usual Brownie line-up – butter, sugar, eggs, chocolate and dry ingredients. It departs from the usual with the secret ingredient – Rosemary.
Yes, you read that right – rosemary. About a tablespoon full of finely chopped succulent rosemary tips in with the chocolate. I like to pop an edible rosemary flower on top as a clue (just be sure to check folks' dietary restrictions first of course)
The richness comes down to using both chocolate and cocoa, and that one secret ingredient ๐Ÿ˜Ž. It changes everything. Seriously, folks. Go there. You won't be sorry.
*This recipe can be made by hand, with a mixer or with your Thermomix
Section: Cake, Dessert
Hero: chocolate, herbs
Features: Easy, unique, Vegetarian

Ingredients

  • 200 g chocolate buds or chopped dark is better for this recipe
  • 200 g butter
  • 200 g sugar castor sugar melts quicker
  • 3 whole eggs
  • 120 g plain flour
  • 30 g cocoa raw cacao is even nicer
  • 1 tbsp finely chopped soft rosemary tips {sshh, this is the secret}

Instructions

  • Line or grease a shallow Brownie tin (approx 20x25cm) and preheat the oven to 170 degrees C (340 F)
  • Melt chocolate and butter together over gentle heat or in microwave ( or 4min-60C-speed2 in TMX)
  • Add sugar and stir to combine (or 5sec-speed4 in TMX). This also cools down the mix before the next bit..
  • Add eggs and mix well. (or 5sec-speed4 in TMX)
  • Add dry stuff and mix BUT DO NOT OVERWORK as overbeating makes the mix fluffier – ending up with a less fudgey more cakey result (unless that is your preference)
  • Pour into the lined tin. Bake for about 15-20 minutes depending on your oven – but WATCH IT and pull out when the top is not sticky but still soft to touch. It will harden as it coolsThis is not cake. If you cook it til it bounces back, it loses fudgey goodness and you end up with a sad stiff biscuit ๐Ÿ˜•

Notes

FEATURES: easy, unique
EQUIPMENT: Thermomix (TMX) or electric mixer or easy hand mixing, average size cake ย or brownietin, whichever you have.
STORING: keeps on the bench in a cake tin for a few days, but please don’t refrigerate, as it will go hard.
VARIATIONS: We like these not too sweet, as we have them warm with ice cream. You can adjust the sugar to your taste. Melting the wet ingredients first makes it more gooey-yum. You can also fiddle about with the dry ingredients – substituting the flour with a portion of almond meal, or alternate flour.. experiment as we have. Oh my, served with lemon butter or ice-cream.

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