Didn't we warn you that we were going to use a lot of olive oil in our baking recipes? This time we're going to experiment with liquid gold by adding it to the batter for classic chocolate brownies . The oil's powerful flavor adds greater depth to the brownies' chocolate aroma… Amazing!

Chocolate and olive oil brownie

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This chocolate and olive oil brownie is the perfect dessert for those with a sweet tooth at home, it is also very easy and quick to make

Ángela

Kitchen: cuisine
Recipe type: dessert
Rations: 8

Ingredients

115 gr of chocolate (70% cocoa)
80 ml extra virgin olive oil
70 gr de harina
1 teaspoon baking powder
a pinch of salt
3 medium eggs
150 g sugar
1 teaspoon vanilla extract
icing sugar for dusting (optional)

Music

Melt the chocolate in the microwave at low power (taking care not to burn it) or in a bain-marie. Once melted, we emulsify it with the olive oil and let this cream cool.
Separately we mix the ingredients in powder, that is to say the flour, the yeast and the salt.
On the other hand we beat the eggs with the sugar. Add the vanilla extract and the chocolate mixture. Little by little we are going to add the flour mixture (we use a strainer if we want) until we achieve a homogeneous mass.
Line a baking dish with parchment paper and a thin layer of olive oil and pour the dough.
We put the brownie in the preheated oven and cook at 180 degrees for about 20-22 minutes. To check that the brownie is well done, we insert a knife and check if it comes out almost dry.
We let it rest out of the oven in the mold for a few minutes before removing it from the mold and transferring it to cool completely on a wire rack.