Decadent Olive Oil Brownies
featuring DHC Núñez de Prado Extra Virgin Olive Oil
INGREDIENTS (serves 16)
1/2 cup DHC Núñez de Prado Extra
Virgin Olive Oil, plus extra to oil the tin
5 ounces bittersweet dark chocolate,
1/2 cup sugar
3/4 cup light brown sugar
4 large eggs
1 teaspoon vanilla extract
2/3 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup walnuts, chopped
Preheat the oven to 350°. Use some olive oil to grease a 9x9-inch square baking tin.
Melt the chocolate. Microwave on low, stirring every 30 seconds until creamy. Or, on the stove, slowly melt the chocolate using a double boiler or a metal bowl placed over a pot of water.
Remove the melted chocolate from the heat and transfer it to a large mixing bowl. Add the olive oil, sugar and light brown sugar and stir with a wooden spoon to combine.
Continue mixing, adding one egg at a time. Then add the vanilla.
Fold in the dry ingredients with the wet mixture, folding in the walnuts last. Pour into baking tin and bake for 25 to 35 minutes. The brownies should come slightly away from the side and feel firm to the touch. Let cool on a rack before cutting into squares and serving.
- Vary the nuts: Toasted hazelnuts complement the flavor of the olive oil.
- Mix in 1 cup of sweetened coconut flakes for added texture and flavor: Pour half the brownie batter into the pan, then layer half the coconut flakes. Pour in the remaining brownie batter and add the remaining coconut flakes.