extra virgin olive oil brownies from scratch
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 20 small brownies
Ingredients
- 1/4 cup extra virgin olive oil - 56 gr
- 3 oz dark chocolate - 85 gr; you can also use milk chocolate resulting in a much more delicate flavor
- 1.5 cups sugar - 300 gr or 10.5 oz
- ½ cup + 2 tbsp all-purpose or 00 flour - 100 gr or 3.5 oz
- 3 eggs
- 1 pinch sea salt
- 1 teaspoon baking powder
Instructions
-
Preheat the oven to 350°F (180°C).
-
Water bath the chocolate - in pieces - until completely melted.
-
Let chill to room temperature.
-
Mix all the other ingredients and add the melted chocolate. Amalgamate well.
-
Butter and flour an 8-inch (20 cm) square baking tin.
-
Pour in the batter and bake for 25-35 minutes until you see the top dry, and when piercing the center with a skewer or a knife, it comes out almost completely clean.
-
Bring to room temperature and cut the cake into more or less 2 inches squares.
Recipe Notes
Store in an airtight container for up to a week.