Olive Oil Brownies

In the early 1700s, Venetians fell in love with hot chocolate.

Cafe tables lining the canals of Venice were dotted with beautiful little glasses of the velvety, rich drink.

And the flavor combinations were spectacular!

Some cafes specialized in citrus hot chocolate, while others swore by their addition of chili peppers and cloves..

Even the Italian court’s botanist, Francesco, created his own unique recipe for jasmine hot chocolate that was so popular and so delicious that he kept the recipe a secret until his deathbed.

And it’s not surprising how popular hot chocolate was, because this was the only type of chocolate they had ever tasted!

You see when chocolate was introduced to the Venetians years before, no one had dreamed that cacao beans could create anything other than a beverage.

It was only in 1847 that a couple of Italian chefs discovered how to solidify liquid chocolate.

With a nod of gratitude to their culinary genius, our Italian chef has created these perfectly gooey, rich, olive oil brownies.

We hope that with each bite you are transported back to Venice and the beginning of Italy’s love affair with chocolate.

Olive Oil Brownies

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Ingredients

• ¾ Cup Classico Extra Virgin Olive Oil 

• ½ Cup Unsweetened Cocoa Powder 
• ½ Cup Boiling Water
• 1 Tbsp Vanilla Extract (Or Rum) 
• 1 ⅓ Cups Plain “00” Flour 
• 1 Tsp Baking Powder 
• 1 Tsp Salt 
• 1 Cup Sugar 
• 3 Eggs
• Maldon Salt (or any flaky salt) 
• 1 Cup Full Fat Or Greek Yoghurt

Directions

1. 1. Preheat the oven to 325 degrees Fahrenheit.
2. 2. Combine the flour, baking powder, and salt, mixing well.
3. 3. In a separate bowl, sift the cocoa powder. Then add the boiling water, whisking well until combined.
4. 4. Add the vanilla extract (or rum) and mix.
5. 5. In a third, separate, bowl, combine the sugar, eggs and Classico extra virgin olive oil. Beat by hand or with a mixer until light and fluffy.
6. 6. Slowly add the liquid cocoa mixture and then the flour mixture to the sugar, eggs, and olive oil. Combine well.
7. 7. Pour the mix into a round or rectangular baking dish that is lined with parchment paper. Level out the mixture.
8. 8. Sprinkle the top with Maldon salt and bake for 35 minutes or until a toothpick inserted in the cake’s centre comes out clean.
9. 9. Let the cake cool slightly, then slice it and top each slice with a tablespoon of full-fat or Greek yoghurt and a final drizzle of Classico extra virgin olive oil!