Chocolate Brownies with Organic Black Olives
Dark chocolate and olive oil brownies with finely chopped organic black olives.
Ingredients
- 250 g dark chocolate (55–70% cocoa)
- 180 ml extra virgin olive oil
- 4 medium eggs, at room temperature
- 200 g caster sugar
- 120 g plain flour
- 40 g unsweetened cocoa powder
- ½ cup organic black olives, pitted and finely chopped
- 1 pinch of salt
Preparation
Preheat the oven to 180°C and line an approximately 20 × 20 cm square tin with baking paper. Melt the chocolate with the olive oil over a bain-marie or in the microwave, then leave to cool slightly.
In a large bowl, beat the eggs with the sugar until pale and fluffy. Gently fold the melted chocolate into the eggs. Sift the flour and cocoa into the bowl, add the pinch of salt and fold with a spatula. Finally, fold in the chopped olives.
Pour into the tin and bake for about 25–30 minutes, until the centre is still slightly moist but not liquid. Leave to cool completely before cutting into squares.
