Olive Oil Brownies

  • 125g bittersweet chocolate (at least 70% cacao) chopped or broken upolive oil brownie
  • 1/3 cup exta virgin olive oil
  • 2 large eggs at room temperature
  • 3/4  cup white sugar
  • 1 tspn vanilla extract
  • 1/4 tspn sea salt
  • 1/2 cup plain flour (or rice flour for gluten free brownies)
  • 2/3 cup roasted almonds, coarsely chopped
  1. Preheat oven to 180C.  Line a 20cm square baking pan with foil and lightly grease with olive oil.
  2. Melt chocolate in a bowl set over a pan of simmering water.  Whisk in the olive oil until combined and set aside to cool slightly.
  3. Beat the eggs and sugar with an electric mixer at a thigh speed for 5 minutes, until thick and foamy.  Beat in the vanilla and salt, then stir in the nuts.  Pour into the prepared pan.
  4. Bake for 20-25 minutes, depending on how fudgey you like them,  They should have a shiny, dry, slightly cracked layer on top but still be moist underneath.  Let cool completely and chill for several hours (or overnight) before cutting into squares.

Gluten free- replace the wheat flour with rice flour.

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