Extra Virgin Olive Oil Chocolate Brownies

Extra Virgin Olive Oil Chocolate Brownies

Prep
10
Cooking time
30
Serves
15

Method

1. Preheat oven to 160ºC fan-forced. Grease base and sides of a 30cm x 20cm lamington tin with Cobram Estate Light Extra Virgin Olive Oil spray. Line base and sides with baking paper.

2. Put eggs into the bowl of an electric mixer and beat with whisk attachment on high speed for about 3 minutes or until thick and pale. Gradually add sugar, beating constantly for about 5 minutes or until a thick and glossy mixture forms.

3. Sift flour and cocoa into egg mixture, pour in melted chocolate and Cobram Estate Light Extra Virgin Olive Oil and using a whisk, gently stir to combine. Pour into prepared tin and bake for 30 minutes or until a crust forms on top, but the centre is still moist. Set aside to cool to room temperature before removing from tin.

4. Cut into pieces. Dust with icing sugar (optional). Serve.

Ingredients Chevron Icon

  • Cobram Estate Light Extra Virgin Olive Oil spray, for greasing
  • 4 eggs
  • 1  ¾ cups caster sugar
  • 1 cup plain flour
  • 1/2 cup cocoa powder
  • 250g dark chocolate, melted
  • ¾ cup Cobram Estate Light Extra Virgin Olive Oil
  • Icing sugar mixture, to dust (optional)