Actually, I need about seven brownies. Particularly after all the bags of rubbish that I carried from our second floor flat to the bins in the car park. That definitely deserves at least seven brownies doesn't it?
These aren't just any old brownies though. If you ignore the large amount of sugar in them, they could actually be considered good for you. Sort of.
I swapped out the butter for some extra virgin olive oil. I was a little wary when I tasted the batter as the olive oil flavour seemed quite aggressive but it mellowed wonderfully in the finished product. They're a little bit fruity, a little bit spicy and a big bit delicious.
Although I do not, as a general rule, approve of nuts in brownies, I think walnuts work well alongside the olive oil, complementing the richness and providing another dimension of flavour and texture.
Slightly to my surprise, these brownies are a bit firmer than their butter-laden counterparts. It wasn't quite what I was expecting but it was a welcome discovery and one that makes for a rather satisfying eating experience. And you can't really ask much more from a brownie.
Adapted from my basic brownies
Yield: Approx 16
- 125ml (1/2 cup) extra virgin olive oil
- 125g (5 oz) dark chocolate (85% for preference), broken into small pieces
- 110g (1/2 cup) caster/granulated sugar
- 170g (3/4 cup) light brown soft sugar
- 4 medium eggs
- 1 teaspoon vanilla extract
- 80g (2/3 cup) plain/all purpose flour
- 40g (1/2 cup) cocoa powder
- 1/4 teaspoon instant coffee
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 100g (1 cup) chopped walnuts
- Preheat the oven to 180C/350F. Crease a 23cm square baking tin.
- Melt the chocolate in the microwave or in a bowl over a pan of simmering water.
- When melted, take off the heat and scrape into a large bowl. Add the olive oil and sugars and stir with a wooden spoon to combine.
- One at a time, add your eggs and continue to mix with your spoon. With the last egg, throw in the vanilla.
- Fold in your dry ingredients until just combined and finally fold through the walnuts. Pour into a baking tin and bake for 25-35 minutes until the brownies are coming away from the side and feel set if you touch them gently on top. Allow to cool in the tin before cutting into squares.