Try these amazing extra virgin olive oil chocolate brownies, they are decadently rich and perfectly satisfying. One thing we know for certain is that your mouth will water event just thinking about these chocolate brownies fresh from the oven.
350g dark chocolate (55-60% coca solids)
125g unsalted butter
125ml De Rustica Estate Medium Extra Virgin Olive Oil (EVOO)
3 large eggs
250g dark soft brown sugar
110g plain flower
1 tsp baking powder
150g macadamia nut halved
150g white chocolate, roughly chopped
1 – 2 tbsp cocoa powder, for dusting
Preheat the oven to 170 ᵒC / gas mark 3. Grease and line a 30 x 23cm tray, bake or roasting tin. Put the dark chocolate and, butter & De Rustica Estate Medium Extra Virgin Olive Oil (EVOO) into a saucepan and heat until melted, stirring so that it doesn’t get too hot, then remove from the heat and cool. Crack the eggs into a kitchen mixer or a large bowl, then add the sugar and whisk until thickened and paler in colour. Whisk in the cooled chocolate mixture, then gently fold in the flour, baking powder and half the macadamia. Spoon into the prepared tin, and scatter the remaining macadamia and the white chocolate over the top. Bake for 30 – 35 minutes, or until the surface is set. The brownie will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it. Place on a cooling rack completely in the the tin before removing, dusting with cocoa powder and cutting into desired shapes.
Recipe credit: Lorenzo Mattalini
Taken from: The guide to extra virgin olive oil in South Africa, harvest 2016.