Rosemary-Infused Brownies (Gluten-Free and Dairy-Free)
Rosemary-Infused Brownies (Gluten-Free and Dairy-Free)
A blend of rosemary-infused oil and fresh rosemary for rich, fudgy brownies
The Story Behind the Dish
I was never really a brownie enthusiast growing up. Brownies usually seemed too dense, too sweet—except for those perfectly chewy edges and corners. Recently I found myself with a batch of rosemary-infused olive oil I’d made with fresh rosemary from the garden and started wondering how else I could use it beyond the usual savory dishes. Around the same time, I realized I had a good amount of cacao powder on hand, and the idea of combining the two in a dessert began to take shape. I thought, why not give brownies another chance?
I love experimenting with different flavors, and this pairing of chocolate and rosemary turned out to be delicious. These brownies are rich yet airy, with just enough lightness to keep each bite satisfying. They’re fudgy, with a hint of rosemary that brings a fresh, aromatic note to the chocolate. The result is a flavor that has the subtle coolness of mint chocolate but with a unique warmth.
So, even though I didn’t grow up as a brownie fan, I’ve found myself going back for seconds (and thirds) of these.
Ingredients
⅓ cup rosemary-infused olive oil (recipe from The Spruce Eats)
½ cup Brown Monkfruit sweetener (substitute: brown sugar or coconut sugar)
2 large eggs, at room temperature (or 2 flax eggs: 2 tablespoons ground flaxseed + 6 tablespoons water for a plant-based option)
¼ cup plant-based milk (coconut or almond milk works well)
2 teaspoons pure vanilla extract
1 teaspoon balsamic vinegar
¾ cup cacao powder or cocoa powder
½ cup almond flour
1 teaspoon baking powder
Flaky sea salt or crushed coarse salt, for sprinkling before baking
2-3 fresh rosemary sprigs, to lay on top before baking
Directions
Preheat the oven to 400°F (200°C). Line an 8x8-inch baking pan with parchment paper or grease well.
If using flax eggs, make them by combining two tablespoons of ground flaxseed with 6 tablespoons of water. Let sit for 10 minutes to thicken.
In a large bowl, mix the infused olive oil and sweetener for 2 minutes until well incorporated.
Add the vanilla extract and plant-based milk until the mixture is smooth.
Add the flax egg mixture to the batter. If using regular eggs, beat them in one at a time, making sure each is fully incorporated before adding the next.
In a separate bowl, whisk together cacao powder, almond flour, and baking powder.
Stir dry ingredients into the wet mixture until combined.
Pour batter into the prepared pan, smoothing the top with a spatula.
Arrange fresh rosemary sprigs on top and sprinkle with flaky salt or crushed coarse salt.
Bake in two stages for the perfect texture:
Start at 400°F (200°C) for 5 minutes.
Reduce the temperature to 350°F (177°C) and continue baking for 20 minutes, adjusting the time based on the type of sugar used. (Monk fruit sweetener may bake faster, while brown sugar could take a bit longer.)
Test for doneness: insert a knife into the center – it should come out mostly clean.
Allow to cool completely in the pan before slicing.
Nutrition Overview
The nutritional values below are calculated using Cronometer for 1/9th of the recipe, based on the use of Brown Monkfruit Sweetener, eggs, and unsweetened almond milk.
Calories: 159
Protein: 5 grams
Fiber: 3 grams
Net Carbs: 2 grams
Fat: 13 grams
Recipe Insights
Brown sugar brings a wonderful chewiness and caramelizes as it bakes, creating crisp edges and a crackly top. Additionally, using brown sugar or eggs helps hold the texture together; without them, the brownies will be softer and more delicate. I haven’t tested the recipe with xanthan gum or psyllium husk, but adding a small amount of either could help with binding in a vegan, sugar-free version. The two-stage baking method also enhances the texture: the initial high heat sets the edges, while lowering the temperature ensures a fudgy, even bake.
This recipe also marks a special moment! It’s been a year since I launched this newsletter, and what began as articles exploring the connection between nutrition and autoimmune conditions has evolved into a space for sharing recipes centered on anti-inflammatory ingredients, whole foods, and plant-based options. Thank you for being part of this journey, and here’s to many more delicious creations ahead!
Take care,
Rebecca