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Rosemary, pecan & espresso brownies from Billington's

Makes: 9-12
timePrep time: 20 mins
timeTotal time:
Rosemary, pecan & espresso brownies from Billington's

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
timePrep time: 20 mins
timeTotal time:

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Benjamina Ebuehi

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


  • 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

  1. 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.
  2. 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.
  3. Remove from the heat and set the chocolate mixture aside.
  4. 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.
  5. Stir in the flour and salt, followed by the chopped pecans and milk chocolate.
  6. Pour the batter into the prepared tin and bake for 30-35 minutes until just set.
  7. Let the brownies cool for about 15 minutes before serving warm. Or let them cool completely, to firm up a little.
    Cook's tip
    Cook for an extra 5 minutes for a brownie with a slightly firmer texture.

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