Double Chocolate Extra Virgin Olive Oil Brownies

Ingredients: 

• 25g cocoa powder  
• 60ml boiling water  
• 90g dark chocolate  
• 90ml Cobram Estate Light Extra Virgin Olive Oil  
• 1 egg  
• 2 tsp vanilla extract  
• 160g brown sugar  
• 60g white sugar 
• 120g plain flour  
• 1 tsp sea salt, divided  
• ¼ tsp baking powder  
• 50g chocolate chips    
• 50g walnuts, roughly chopped 

Method 

1. Preheat the oven to 175°C fan forced and line a 20cm x 20cm tin with baking paper.
2. In a large bowl, add the cocoa powder and boiling water; whisk to combine.
3. Next, melt the dark chocolate and add to the bowl along with the Cobram Estate Light Extra Virgin Olive Oil, egg and vanilla extract. 
4. Whisk in the sugars, then fold in the flour, baking powder, salt, chocolate chips and walnuts.  
5. Transfer batter to the tin and bake for 20 minutes, or until a skewer comes out clean, then let cool and serve.