The recipe
Chocolate & Pecan Olive Oil Brownies
Medium
9
30–45 minutes
Vegetarian
- Preparation time
- 20
- Cooking time
- 25
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
Cooked With
An Olive Oil that's made for perfect frying and baking. With a high smoke point and the goodness of Olive Oil, using Mild&Light is the healthier way to cook. An Olive Oil that's made for perfect frying and baking.
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)
