The recipe
Chocolate & Pecan Olive Oil Brownies
Ingredients 100ml Filippo Berio Mild & Light in Colour Olive Oil 150g Dark Chocolate 150g Plain Flour 2 Large Eggs 120g Caster Sugar 1 tsp Vanilla Extract 1 tsp Baking Powder 2 tbsp Milk (of your choice) 40g Pecans Method Pre-heat the oven up to 180°C fan/190°C conventional Put your saucepan on your scales and […]
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Ingredients
- 100ml Filippo Berio Mild & Light in Colour Olive Oil
- 150g Dark Chocolate
- 150g Plain Flour
- 2 Large Eggs
- 120g Caster Sugar
- 1 tsp Vanilla Extract
- 1 tsp Baking Powder
- 2 tbsp Milk (of your choice)
- 40g Pecans
Method
- Pre-heat the oven up to 180°C fan/190°C conventional
- Put your saucepan on your scales and weigh out the olive oil and break in the dark chocolate
- Warm the olive oil and chocolate over a low heat, stirring with the wooden spoon
- Remove from the heat when the chocolate is almost completely melted: it will continue to melt completely and then leave it to cool
- Chop up the milk chocolate and pecans into large chunks and leave for later
- Prep your baking tin by lining with baking paper or parchment and lightly oil the paper
- Weigh out the flour, caster sugar, baking powder, vanilla extract and milk into a large bowl and mix together until fully incorporated
- Pour in the chocolate and oil mixture and stir well
- Add the chopped milk chocolate and pecans and swirl through the mixture, then pour into the prepared tin
- Cook on the middle shelf for 23-25 minutes
- Once cooked, leave to cool almost fully in the tin, then lift out and cut into nine large squares (or smaller pieces if you prefer)
Cooked With
Mild & Light in colour
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