One recipe that I have been wanting to try for quite some time now is Olive Oil Brownies. I do not bake sweet treats very often, but once in a while an excuse presents itself. This time it was a helpful neighbour I wanted to thank for doing some diy work in my flat.
Of course I had to test one of the brownies before gifting them: these brownies are moist and not too sweet. The olive oil not only makes for a healthier recipe, it also adds a wonderful extra taste dimension.
Oh, I so enjoyed sipping a cup of strong coffee whilst nibbling on a brownie. A big thank you to my friend RE for those lovely little mocha cups you see in the background.
(Unfortunately I have no idea where I found this recipe and who I can thank for it.)
100g (1 bar) dark chocolate (I used 85%)
60ml (1/4 cup) fruity extra virgin olive oil
60g (1/2 cup) raw sugar
1 tsp vanilla extract
60ml (1/4 cup) milk
70g (1/2 cup) plain flour
1/4 sea salt
1/4 tsp cayenne pepper
100g (2/3 cup) toasted hazelnuts
- Preheat oven to 175C (350F).
- Toast the hazelnuts for about 5 minutes until dark brown.
- Using kitchen paper rub the skins off the hazelnuts.
- Chop the nuts roughly.
- Melt chocolate au bain marie. Once melted stir in olive oil and leave aside to cool.
- Prepare rectangular tin or oven dish by lightly oiling it and lining it with baking paper.
- For the brownies: beat sugar and eggs together until light and fluffy (about 5 minutes), add in vanilla extract and milk and fold in cooled chocolate mixture. In a separate bowl, mix flour, salt and cayenne powder. Fold dry ingredients into wet ingredients and then fold in chopped hazelnuts.
- Place batter into prepared tin and bake 15-20 minutes. Remove, allow to cool and cut into squares.
- You can store the brownies in fridge for up to one week. (But I bet you they will not last that long).