By On a recent trip to Phoenix, I discovered a few things: 1) Phoenix is disgusting in August, 2) as long as I have a say in it, I will never visit Phoenix again in the summer months, 3) the Cartel Coffee Lab not only has amazing coffee but delicious treats and, 4) rosemary sea-salted brownies are a thing.
After my return home and a bit of respite from the heat, I began my quest to replicate the rosemary sea-salted brown cookie I had enjoyed at Cartel Coffee Lab. Once we settled on a recipe, we purchased the ingredients to make the treats while my family was in town last weekend. However, they showed up with homemade brownies of their own, so we decided to postpone our brownie-making plans until after they left, which was actually perfect because my husband ended up making them while I knocked out our wedding thank-you cards. We kept each other company while each focused on their task at hand. Yes, this was our Saturday night. Yes, we are old.
Bonus points because we were able to reduce our surplus of rosemary from our garden. We also incorporated fresh, local honey from our farmer’s market.
What we loved about this recipe was the brownies were not overly sweet and had a delightful flavor combination of sweet and savory. Additionally, the brownies were gooey and, paired with vanilla bean ice cream from a local creamery, were the perfect Saturday-evening treat — which we earned by walking to retrieve the ice cream.
Finally, this recipe is gluten-free (coconut and almond flour) and uses coconut sugar and honey versus traditional refined sugar. Also, in case I haven’t mentioned it enough, these brownies are quite a treat to the taste buds. Enjoy!
ROSEMARY SEA-SALTED BROWNIES
Total time: 40 minutes / Makes cups
Ingredients
- 1/2 cup almond flour
- 3 tbsp coconut flour
- 1 tbsp cacao
- 1 tsp cinnamon
- 1/2 tsp fine sea salt
- 4.5 oz. chopped dark chocolate
- 1/2 cup butter
- 1/2 cup honey (we used local, Colorado honey)
- 1/4 cup coconut sugar
- 2 large eggs
- 1 tsp finely chopped fresh rosemary leaves stripped from a 3-inch sprig
- 1 tsp flakey sea salt
Directions
- In a bowl combine almond flour, coconut flour, cacao, cinnamon and fine sea salt. Set aside.
- Combine the chopped chocolate and butter in a small saucepan over low heat. Stir constantly until almost melted then remove from heat and let stand for a few minutes – this will finish the melting without burning the chocolate.
- Add the honey and coconut sugar and stir gently to combine. Gently stir in the eggs being careful not to over-beat.
- Add the chopped rosemary and stir the mixture into the dry ingredients, mixing just until everything is incorporated. Push into the pan. Sprinkle with the rosemary leaves and sea salt.
- Bake at 350 degree F for 28 minutes.
- Let sit for about 20 minutes. Serve with ice cream. Enjoy!
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