A handy bake to have in the freezer for unexpected guests. I use these brownies as a sweet treat with a cup of coffee. They also work well as an easy dessert served alongside a scoop of ice-cream drizzled with Dunford Grove’s Hazelnut Oil.
½ cup plain flour
2/3 cup cocoa
½ teaspoon baking powder
½ teaspoon instant espresso powder
½ teaspoon salt
2/3 cup Dunford Grove Extra Virgin Olive Oil
280g Whittaker’s 72% dark chocolate, roughly chopped
2 cups caster sugar
4 large eggs
2 teaspoons vanilla
2/3 cup dark chocolate coarsely chopped
2/3 cup Dunford Grove Dry Roasted Hazelnuts, coarsely chopped
Optional 1 tablespoon cacao nibs for topping
Optional flakey sea salt for topping
Pre-heat the oven to 160 deg C fan bake. Line a 36cm x 26cm slice tray with baking paper.
Sift the flour, cocoa, baking powder, espresso powder and salt into a bowl. Put to one side.
Combine the olive oil and first measure of chocolate in a large heavy based saucepan. Stir over a very low heat until the chocolate is almost melted. Then turn off the heat and continue stirring till all the chocolates is melted. Whisk in the sugar (the batter will look gritty) followed by the eggs, whisking each egg well into the mixture before adding the next egg.
Whisk in the vanilla followed by the dry ingredients. Stir well and add the hazelnuts, keeping a few back for garnish and the chopped chocolate. You can keep some chocolate back also for sprinkling over the brownie if you wish.
Spread into the paper-lined tin and sprinkle with the reserved hazelnuts, chocolate or cocoa nibs and sea salt.
Bake in the preheated oven for 30 to 35 minutes or until a skewer inserted in the centre comes out almost clean. It is important not to overcook the brownie or it will be dry.
Cool on a cooling rack for a couple of hours or until the chocolate has set before cutting into squares.
Makes 35 small brownies. I store mine in the freezer because it doesn’t take long to defrost and it keeps fresher. Warm it in the microwave if you’re desperate!