Double Choc Olive Oil Brownies

Makes 16 | Dairy Free

Ingredients

25g cocoa powder 

60ml boiling water 

90g dark chocolate 

90ml Cobram Estate Extra Virgin Olive Oil 

1 egg 

2 tsp vanilla extract 

160g brown sugar 

60g white sugar

120g plain flour 

1 tsp sea salt, divided 

¼ tsp baking powder 

50g chocolate chips   

50g walnuts, roughly chopped 

Method

Step 1: Preheat the oven to 175°C fan force and line a 20cm x 20cm tin with baking paper.

Step 2: In a large bowl, add cocoa powder and boiling water; whisk to combine.

Step 3: Next, melt the dark chocolate and add to the bowl along with the Cobram Estate Light Extra Virgin Olive Oil, egg and vanilla extract. Whisk in the sugars, then fold in the flour, baking powder, salt, chocolate chips and walnuts. 

Step 4: Transfer batter to the tin and bake for 20 minutes, or until a skewer comes out clean, then let cool and serve.