This is the brownie recipe you need, because it doesn’t ask for $100/kg couverture chocolate, or need any messy melting. It takes literally 15 minutes to put together, and tastes like the most decadent, expensive, fudgy and gooey chocolate brownie you’ve ever tasted.
They key ingredients that make this THE ULTIMATE brownie are the dark cocoa powder, the dark chocolate chips and the Extra Virgin Olive Oil in place of butter (Cockatoo Grove ‘Mellow’ or 'Classic' are good choices). Hold on to your hat – we’re harnessing the potent antioxidant power of both chocolate AND Extra Virgin Olive oil, in the most delicious sweet treat going around. You can thank us later.
SERVES: Well that all depends … doesn’t it?… (makes around 12 generous pieces)
¾ cup plain flour
2/3 cup dark cocoa powder
1 ½ cups sugar
½ cup icing sugar
¾ cup dark chocolate - chips or a roughly chopped 100g block
1 tsp salt
2 large eggs, room temperature
1 tsp vanilla extract
2 tbsp water
½ cup Cockatoo Grove Organic Extra Virgin Olive Oil
Preheat the oven to 165C.
Grease and line an 8 inch square oven proof glass or ceramic dish. Line with baking paper for easiest removal.
Mix together the flour, cocoa, sugars and chocolate chips.
In a separate bowl, lightly whisk together the eggs, oil, vanilla and water.
Now add the wet ingredients to the dry, and careful fold in until fully incorporated.
Pour into the baking dish and pop it into the oven for 40 minutes.
Allow the brownie to cool for at least an hour, before slicing and tucking in.
*Adapted from the original (amazing) recipe in 'Weeknight Baking' by Michelle Lopez (Simon and Schuster).