If there is one dessert we definitely can’t resist, it’s this rich and fudgy chocolate brownie. What’s not to love? The olive oil, the pistachios or the dark chocolate?
Serves: A 19x28cm tin Preparation time: 25′ Cooks in: 20′ Ready in: 45′
250g dark chocolate, chopped
200ml extra-virgin olive oil
3/4 cup all-purpose flour
1 handful pistachios or other nuts
For the sauce:
125g dark chocolate, chopped
150ml double cream
1 tbsp cognac
Preheat oven at 180C/fan. Put chocolate and olive oil in a heatproof bowl. Rest the bowl over a pan of gently simmering water until the ingredients melt (bain-marie) or microwave on medium heat for 2 minutes, stir, then microwave for 2 more minutes until smooth.
In a bowl beat eggs and sugar. Stir in melted chocolate then flour in batches, sifting it, until all ingredients combine.
Line your tin with baking parchment. Pour in mixture, sprinkle with pistachios and bake for 18-20 minutes, until firm on the outside but juicy on the inside.
For the sauce: Put chocolate in a bowl. Heat well double cream in a small pan and pour over chocolate. Stir for a minute until chocolate melts. Stir in cognac until combined.
Serve your brownie warm with ice cream, drizzling with chocolate sauce and sprinkling with some extra pistachios if you wish.
Και η ελληνική συνταγή: Brownies με ελαιόλαδο και φιστίκια Αιγίνης