Preparation: 12 minutes
Cooking: 25 minutes
Portions: 8
Difficulty: easy
Price: 7-8 Euros
Butternut Squash stuffed with leek, roquefort and pine nuts / Κολοκύθα με πράσο, ροκφόρ και κουκουνάρι
November 12, 2020
Apple Crumble / Μηλόπιτα θρυμματισμένη
December 16, 2020Butternut Squash stuffed with leek, roquefort and pine nuts / Κολοκύθα με πράσο, ροκφόρ και κουκουνάρι
November 12, 2020Apple Crumble / Μηλόπιτα θρυμματισμένη
December 16, 2020
I first found this recipe from Eva aka www.funkycook.gr and I loved the idea of using olive oil instead of butter. It kind of seemed healthier or lighter, or that’s what I wanted to believe. Throughout the years I have slightly altered the recipe and very few recommendations. The version with toasted pecans is really a treat and is worth trying but also just the olive oil and dark chocolate matches perfectly and elevates the richness of the chocolate. You can cut it in pieces and keep it in an airtight taper wear and it can be kept for days, if you can resist eating it.
The good thing with this recipe is that it has few ingredients and you do not necessarily need an electric mixer. Last time I made it I used a 30×12 tin tray and it worked out well, although the pieces came out a bit thicker. You want to make sure that the mixture isn’t too thin or too thick either. In case you do not have a tray that is good for the amount of batter, you can make a division using aluminum foil and arrange the baking paper in a smaller part of the tray.
INGREDIENTS
350 gr dark chocolate
100 gr sugar
100 gr brown sugar
150 gr all-purpose flour
4 medium sized eggs
135 ml olive oil
1 vanilla pod
A pinch of salt
Walnuts or pecans (optional)
PREPARATION
Put the dark chocolate broken into pieces in a small saucepan and melt in Bain-marie or in the microwave covered with wrap. Once it has melted add the olive oil and mix with a spatula till combined. Let it cool down to room temperature
Beat the eggs, sugar, salt and vanilla in high speed or by hand till well combined. If you do it by hand you do not need to make it fluffy. Add the chocolate mixture to the eggs. Mix by hand.
Add the flour and mix gently using the spatula till everything is incorporated. At this stage you can add the pecans or walnuts broken by hand into smaller pieces.
Pour the mixture into a non-stick pan covered in baking paper or well buttered. Preferably square or rectangular. You can use the overproof glass Pyrex also.
Bake for 23-25 minutes in a preheated oven in the middle of the oven at 160 degrees. Let it sit for a bit. The Brownie has to be soft and fudgy in the center but as it cools down it will become denser. Enjoy as it is or with some whipped cream or ice cream.
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