This rich, dairy free treat is super speedy to make and has the best depth of flavour. The lightly bitter, grassy flavour of Extra Virgin olive oil makes for a dark and very grown up brownie.
Honestly, you’ll throw these together in a matter of minutes and they will disappear just as fast. Lately I’ve been popping the finished brownie in the freezer after a day or so. Originally because it meant we didn’t need to rush to finish the batch but they actually still seem to disappear just as fast because I’m a wierdo and love how dense and fudge-like they are right from the cold.
This recipe is another one in a series of recipes I’ve been writing with Borges Olive Oil and it’s such a pleasure. I especially love their Extra Virgin olive oil.
Salted chocolate and olive oil brownie
100g dark chocolate
1/4 cup hot water
1/4 cup Borges Extra Virgin olive oil
3 free range eggs
1/4 cup good quality dark cocoa
1/2 teaspoon gluten free baking powder
1 cup almond meal
1/2 cup tapioca flour
3/4 cup brown sugar
3/4 cup dark chocolate chips
To garnish: flaky sea salt
Preheat oven to 180 degrees
Melt chocolate gently in a double boiler. Whisk in the hot water and olive oil.
In a separate bowl mix together the eggs, cocoa, baking powder, almond meal, tapioca flour and sugar. Pour in the melted chocolate and stir well.
Pour into a lined square oven proof dish. Scatter the chocolate chips evenly on top.
Bake for 20-25 minutes until the top of the brownie is slightly firm and springs back when touched.
Sprinkle with sea salt while still hot. This will help it stick.
Allow to sit for 20 minutes before slicing.
Brownie can be stored in an airtight container in the fridge for up to 4 days. Will freeze brilliantly.