members recipes

Luscious, special brownies with a crisp and fragile top and moist inside, made with extra virgin olive oil instead of butter.

Ingredients
Makes 12

115g / 4oz best 70% cocoa chocolate

80ml/ 5 ½ tbsp extra virgin olive oil

70g/ 2 ½ oz self raising flour

1 level tsp baking powder

Pinch of salt

3 medium eggs

150g / 5 ½ oz caster sugar

1 tsp vanilla extract

Icing sugar for sprinkling (optional)

Method
Place chocolate in a bowl over a pan of simmering water, making sure the bowl does not touch the water. Stir until chocolate melts. Alternatively melt in the microwave for around 20 seconds. Do not overcook in the microwave. Whisk in oil. Leave to cool.

Sift flour, baking powder and salt into a bowl. In another bowl whisk the eggs and sugar until light and pale. Stir in the vanilla extract and chocolate mix. Gently fold in the flour mix, until all is incorporated. Line an 8in / 20cm square non-stick tin with baking parchment and oil lightly. Pour in brownie mix and smooth over.

Bake in a pre-heated oven, Gas 5 / 375F / 180C for 20 - 22 minutes. Test with the point of a thin sharp knife - which should come out just clean, but slightly moist. Cool then cut into squares. Serve sprinkled with sifted icing sugar.