Crunchy, indulgent brownie
Photo credit: Céline de Cérou
Ingredients
For
4
personnes
- 250 g baking chocolate
- 120 g French olive oil, ‘subtle flavour’ variety, plus a little extra for the baking tin
- 150 g sugar
- 60 g flour + extra for the tin
- 3 eggs
- 6 dried apricots + 2 or 3 for decoration
- 2 c. a tablespoon of pumpkin seeds
- 2 c. a tablespoon of almonds
- 1 c. vanilla-flavoured coffee
- 1 a pinch of salt
Tip
Opt for a French olive oil with a subtle flavour, chosen for its mildness and its aromas of (dried, ripe) fruit and flowers. Choose an olive oil made from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches du Rhône, Verdale de l’Hérault…
Instructions
- Preheat the oven to 180°C.
Melt the chocolate, then add the subtle-flavoured French olive oil.
- Whisk the sugar and eggs together. Add the vanilla.
- Stir in the flour and salt.
- Pour in the melted chocolate and mix thoroughly.
- Crush the almonds, dice the 6 dried apricots into small cubes, and add them to the mixture along with the pumpkin seeds and the dried apricots.
- Grease and flour a rectangular baking tin.
- Pour the batter into it. Bake for 20 minutes. Leave to cool slightly before serving.
Tip
Opt for a French olive oil with a subtle flavour, chosen for its mildness and its aromas of (dried, ripe) fruit and flowers. Choose an olive oil made from the Amellau, Argoudeil, Cailletier, Clermontaise, Courbeil, Lucques, Menudel, Négrette, Redouneil, Rougette de Pignan, Tanche, Grossane, Verdale des Bouches du Rhône, Verdale de l’Hérault…
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