Preheat oven to 170°C. Grease an 9 x 9 inch square pan with sides that are at least 2 inches tall.

Place the coconut oil in a small saucepan and melt. Drop in the rosemary sprigs and gently simmer on a medium heat for 5 minutes. Set aside to cool. Once cool, strain the oil through a sieve into a bowl to ensure there is no fresh rosemary left in the oil.

Sieve the cocoa powder, flour, salt and baking powder into a large mixing bowl. Stir in the sugar and dates, making sure the dates are evenly distributed and not clumping together.

In another bowl, lightly whisk the eggs, Greek yoghurt and vanilla essence together, then stir in the rosemary infused coconut oil.

Pour the wet mixture into the dry ingredients and stir until just combined. (Be careful not to over stir).

Pour the batter into the square pan and spread until even. Bake for 25 minutes. They’re done when you press down lightly on the top of the brownies and they bounce back. They should be cooked on the outside and soft and fudgy in the centre.

Allow the brownies to cool for 15 minutes in the pan, then slice them into squares and cool completely on a cooling rack, or serve warm!

Notes: You can replace the brown sugar with dates - these brownies are also delicious made sugar free.