Chocolate flourless olive oil brownies

By Christine Cushing
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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
TOTAL TIME

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

  1. Preheat oven to 350 D on convection setting, preferably.
  2. Line a 7 x11“  rectangular baking dish with parchment paper .
  3. 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. 
  4. In a small bowl combine the ground nuts and cornstarch and stir to blend.
  5. 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. 
  6. 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.
  7. 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. 
  8. Remove and cool to room temperature.  Cut in pan, carefully, and serve at room temperature. 

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