Eliza Wilson's Chocolate Brownies

Eliza Wilson's Chocolate Brownies

Cooking time


1. Preheat oven to 170*C. Line a brownie tray (18cm x 26cm)or baking pan with parchment paper.

2. Sift together the flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.

3. Combine Cobram Estate Extra Virgin Olive Oil and chopped chocolate in a small saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth.

4. Whisk in the caster sugar until combined then whisk in eggs, one at a time, until batter is smooth and shiny. Whisk in vanilla.

5. Combine dry ingredients with melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips and chopped pistachios.

6. Spread into prepared pan. Sprinkle with reserved pistachios, cocao nibs, and flake sea salt.

7. Bake for 25-30 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack before slicing into squares. Brownies will keep in an airtight container for up to 5 days.

Ingredients Chevron Icon

1/4 cup plain flour

1/3 cup cocoa powder, sifted

1/4 teaspoon baking powder

1/4 teaspoon instant espresso powder

1/4 teaspoon fine sea salt

1/3 cup Cobram Estate Extra Virgin Olive Oil

140g 70-80% dark chocolate, finely chopped

1 cup caster sugar

2 large eggs

1 teaspoon vanilla extract

1/3 cup semisweet chocolate chips

1/3 cup shelled pistachios, coarsely chopped (reserve some whole for topping

1 tablespoon cacao nibs

flake sea salt