Spanish · Dessert
Chocolate Olive Oil Brownies
A dense, fudgy brownie made the Spanish way with a generous pour of fruity olive oil standing in for butter, giving it a glossy crackled top and a faintly peppery, grassy depth beneath the dark chocolate and cocoa.
$1
12 minsPrep
19 minsCook
51 minsTotal
EasyLevel
Nutrition per serving
352Calories
5.2gProtein
21.5gFat
36.2gCarbs
21.1gSugar
4gFiber
218mgSodium
51mgChol
7gSat Fat
235mgPotassium
28mgCalcium
3.7mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
0gAllulose
0.5gAlcohol
Goes well with
Tempranillo Wine
local
Spanish Hot Chocolate (Chocolate Caliente)
international
vegetarian
dairy-free
sweet-spot
hidden-gems
Instructions
1
Preheat the oven to 170°C (340°F) and line a 10x10cm (4x4 inch) baking tin with parchment paper, leaving an overhang on two sides.
2
Melt the chopped dark chocolate with the sunflower oil (standing in for a fruity Spanish olive oil) in a heatproof bowl set over a pan of barely simmering water, stirring until smooth, then remove from the heat and cool slightly.
3
Whisk the sugar into the melted chocolate mixture until glossy, then whisk in the beaten egg and vanilla extract until fully combined.
4
Sift the flour, cocoa powder and salt directly over the wet mixture and fold gently with a spatula until just combined and no streaks of flour remain.
5
Pour the batter into the prepared tin, smoothing the top level with the spatula.
6
Bake for 18-20 minutes, until the top is cracked and set but a skewer inserted in the centre comes out with a few moist crumbs attached.
7
Cool the brownie completely in the tin on a wire rack for at least 20 minutes before lifting out using the parchment overhang.
8
Cut into 2 squares and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 40g40g Chocolate Dark 70, chopped
- 22g22g Sunflower Oil
- 32g32g Sugar White
- 27g27g Egg, beaten
- 22g22g All Purpose Flour, sifted
- 8g8g Cocoa Powder, sifted
- 1g1g Salt
- 3g3g Vanilla Extract
