So I’m a bit of a secret fan of Guardians of the Galaxy. Don’t tell my kids! They forced me to go and watch both 1 & 2 at the cinema and I still tell them that I really don’t like superhero movies… but actually I loved GOTG. So much so that I love to listen to the soundtrack very loud when I’m working.
Anyway – the point – is there one?? I’m getting there. Because Facebook scarily knows all about me it showed me this hilarious clip of Chris Pratt on a diet. And in it he demolishes an amazing sounding Olive Oil Brownie. I thought ‘I have to make some of those!’
I don’t know if you’ve noticed or not but I always use olive oil in preference to any other oil. I use extra virgin in salads, normal olive oil for frying and in sauces or stews and mild in baking. The reason is simple- olive oil is natural. It’s not chemically extracted. It’s pressed directly from the olives and put in a bottle. I could go on and on about the effect this has on the mono/poly unsaturated fat ratio. But I won’t… needless to say it’s the healthiest oil.
So here is my take on Olive oil brownies. Unusually I use extra virgin olive oil which gives it a yummy fruitiness.
Salted Olive Oil Brownies
Everyone needs a treat and these soft fudgey brownies are mine! Yes they contain sugar – I don’t see how you can bake properly without it. But there’s so much good stuff here. I love olive oil and the extra virgin olive oil in these brownies gives it a delicate fruity taste.
Allow yourself one every now and again as a reward for cutting out other things, knowing that these are so much better for you than anything shop-bought.
Makes 12 brownies
90g (½ cup) caster (fine) sugar
90g (½ cup) dark brown sugar
120ml (½ cup) extra virgin olive oil
200g (7oz) 70% dark chocolate
3 eggs, beaten
1 tsp vanilla essence
Zest from ½ lime
80g ground almonds
1 tsp psyllium husks
Pinch of salt
Flaky sea salt for sprinkling
Preheat the oven to 180C/160C fan/350F. Grease and line a 20cm (8in) springform round cake tin or similar sized square tin. Grease with olive oil and line the bottom with baking parchment.
Combine the two types of sugar in a mixing bowl.
In a small saucepan, heat the olive oil over a very low heat. Break in the chocolate and stir until the chocolate starts to melt. Remove from the heat and continue stirring until all the chocolate is melted into the oil.
Pour the chocolate into the sugar and beat well. Add the beaten eggs a little at a time, mixing well after each addition. Stir in the vanilla and lime zest.
In a separate bowl thoroughly combine the ground almonds, psyllium husks and salt. Pour in the chocolate mixture and mix until just combined.
Pour the batter into the cake tin and bake for 30-40 minutes.
Cool in the tin for 10 minutes before carefully removing to a wire rack. Sprinkle with the sea salt. When fully cool, cut into 12 pieces and store in an air-tight container.
These brownies can also be frozen individually.
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