My brother is the ultimate brownie fiend, he has to buy one from every market or coffee shop we pass by and his standards are pretty high these days. Which is why he's thrilled to have this recipe as his go-to. These brownies are gooey, rich and indulgent thanks to the mixture of olive oil and cacao powder. We like to drizzle them with some melted dark chocolate to make them look even more beautiful, but this is completely optional.
Makes 8 brownies & takes 40 minutes to cook
150g golden caster sugar
100g coconut sugar (see tip below)
5 tablespoons of cacao powder
100g plain flour
1 teaspoon of baking powder
120ml good quality olive oil
2 organic eggs (or the water from one can of chickpeas for a vegan version)
Pinch of sea salt flakes
1 bar of chocolate, chopped into small pieces (plus 1 more bar for the topping, if using)
1. Preheat the oven to 190C, fan setting. Line a loaf tin with baking parchment, ensuring all sides are covered (otherwise the brownie will stick).
2. In a large mixing bowl, stir together the sugars, cacao powder, plain flour, baking powder and a pinch of sea salt flakes until there are no lumps. You can also use a sieve to ensure there are no lumps.
3. Pour in the olive oil and crack in the eggs (or add the chickpea water), and mix well until a thick batter forms. At this point, mix through the chocolate chips.
4. Spoon the batter into the loaf tin and cook for 30-35 minutes until the brownie is cooked through but still a little fudgy in the middle.
5. Once cooked, remove from the oven and leave to cool to room temperature before cutting into 8 brownies.
6. We like to drizzle melted dark chocolate over the top and serve these with a side of ice cream.
If you would like to make more brownies, simply double the recipe and use a deep baking tray.
If you don't have both types of sugar, you can use 250g of one type. We like the mixture of both sugars for the flavour and texture it gives the brownies but 100% golden caster sugar or coconut sugar will also work.