Brownie with walnuts, olive oil and variations
Ingredients
For
8
personnes
- 200g of dark baking chocolate
- 80g butter
- 50g of traditional-style olive oil
- 2 eggs
- 100g of sugar
- 1 teaspoon of vanilla extract
- A pinch of bicarbonate of soda
- A pinch of salt
- 150g of flour
- 100g of walnut kernels
To decorate your brownie / your choice:
- Coconut
- Pink pralines
- Sliced almonds
- Goji berries
Tip
We recommend a traditional-style olive oil that pairs perfectly with the chocolate in this brownie. Choose an olive oil from PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripe olives, PDO Aix-en-Provence – ripe olives, or a traditional-style olive oil or one made from ripe olives… Is your guilty pleasure nut-based desserts? Come and try our recipe for a walnut and pecan tart made with olive oil – it’s a real treat!
Instructions
- Preheat your oven to 180°C.
- Cut the chocolate and butter into pieces, then melt them together in the microwave (or in a bain-marie). Whisk until smooth, then add the olive oil.
- In a mixing bowl, whisk the whole eggs, sugar and vanilla until the mixture is light and fluffy, then add the melted chocolate.
- Add the bicarbonate of soda, salt and flour. Mix until you have a smooth batter.
- Roughly chop the walnuts and add them to the mixture. Pour the mixture into a square or rectangular tin and sprinkle on top, as you wish, some desiccated coconut, chopped pink pralines, flaked almonds, goji berries…
- Bake for 25 minutes (check whether it is cooked by inserting the tip of a knife or a toothpick).
- Once the cake has cooled, cut it into brownie rectangles and insert an ice-cream stick into one of the short sides. Finish off the decoration.
Tip
We recommend a traditional-style olive oil that pairs perfectly with the chocolate in this brownie. Choose an olive oil from PDO Provence – ripened olives, PDO Vallée des Baux-de-Provence – ripe olives, PDO Aix-en-Provence – ripe olives, or a traditional-style olive oil or one made from ripe olives… Is your guilty pleasure nut-based desserts? Come and try our recipe for a walnut and pecan tart made with olive oil – it’s a real treat!
We recommend...
For this recipe, we recommend using a PDO huile d'olive d'Aix-en-Provence – olives maturées for its mild flavour and notes of sourdough bread, black olives, cocoa and cooked artichoke. Don’t have any? No problem, you can also use a PDO huile d'olive de Provence – olives maturées – or PDO huile d'olive de la Vallée des Baux de Provence – olives maturées – or a PDO huile d'olive de Corse – Oliu di Corsica – récolte à l'ancienne.
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