Recipe: Ultimate brownies
The summer may have been a washout so far, but these brilliant olive oil recipes are sure to bring a taste of the Med to your table.
Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter
What you'll need
115g best 70% cocoa chocolate
80ml extra virgin olive oil
70g self-raising flour
1 level tsp baking powder
Pinch of salt
3 medium eggs
150g caster sugar
1 tsp vanilla extract
Icing sugar for sprinkling (optional)
Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts.
Alternatively, melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.
Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix.
Gently fold in the flour mix, until all is incorporated. Line a 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.
Bake in a pre-heated oven, 180°C/gas 5/375°F, for 20-22 minutes. Test with the point of a thin sharp knife — which should come out just clean, but slightly moist.
Cool, then cut into squares. Serve sprinkled with sifted icing sugar.