Chocolate Brownies with Olive Oil
Extraordinary brownie made with extra virgin olive oil, the chewiest and moistest you have ever tried. This work is licensed under the Creative Commons Attribution 3.0 Unported License. To view a copy of this license, visit http://creativecommons.org/licenses/by/3.0/
Ingredients
- 10.57 ozdark Chocolate
- 4.25 ozall purpose flour
- 7⅛ ozCaster Sugar
- 4.6 ozExtra Virgin Olive Oil
- 4 pcseggs
- 1 teaspoonVanilla Extract
Instructions
- 1
Pour the mixture into a non-stick pan and bake at preheated oven (160ºC/320ºF/gas 3) for 22-25 minutes.
- 2
Break the dark chocolate into small pieces and drop into a medium bowl. Fill a small saucepan about a quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not touching the water. Put over a low heat until the chocolate melts adding the olive oil and stirring occasionally to mix them. Now remove the bowl from the pan.
- 3
Break the eggs into a large bowl and tip in the sugar and the vanilla. With an electric mixer on maximum speed, whisk the eggs and sugar until they look thick and creamy.
- 4
Pour the cooled chocolate mixture over the eggy mousse, then gently fold together with a rubber spatula. Hold a sieve over the bowl of eggy chocolate mixture and resift the flour, shaking the sieve from side to side, to cover the top evenly. Gently fold in this powder.