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Chocolate flourless olive oil brownies
These grownup brownies are light as a feather, not too sweet and made with extra virgin olive oil. Did I mention they are also gluten free - if that’s your thing!
SERVES
6
TO
8
Ingredients
- 100 grams good quality bitter sweet chocolate (3 ounces)
- 1/3 cup extra virgin olive oil (75 milliliters)
- ¼ teaspoon salt (1 milliliter)
- 1/3 cup ground hazelnuts or almonds
- 2 tablespoons corn starch (25 milliliters)
- 3 eggs, separated
- 1/3 cup sugar + 1 tablespoon (95 milliliters)
- 1 teaspoon vanilla (5 milliliters)
- Grated zest of 1 orange
- ¼ teaspoon ground cloves (1 milliliter)
- ¼ teaspoon ground cinnamon (1 milliliter)
Directions
- Preheat oven to 350 D on convection setting, preferably.
- Line a 7 x11“ rectangular baking dish with parchment paper .
- Melt chocolate over a double boiler over barely simmering water or in microwave. Remove from heat and cool to room temperature. Whisk in olive oil until smooth.
- In a small bowl combine the ground nuts and cornstarch and stir to blend.
- In another medium bowl beat together eggs yolks, 1/3 cup sugar, vanilla, orange zest , cloves, cinnamon until pale and sugar has dissolved. Fold in chocolate mixture. Add ground nuts and cornstarch and stir with wooden spoon or spatula until completely blended.
- Beat the egg whites until peaks begin to show and sprinkle in remaining one tablespoon. sugar while continuing to beat until soft peaks hold. Fold into chocolate mixture.
- Pour batter into prepared pan and bake in oven at 350 D. for 18- 22 minutes, until just firm but still moist in centre but crackly on top.
- Remove and cool to room temperature. Cut in pan, carefully, and serve at room temperature.
