Halloween brownies with walnuts

Huile d'olive d'Aix-en-Provence – olives maturées PDO
Mature flavour
Brownies d'Halloween aux noix
A PDO
Preparation
15 min
A PDO
Cooking time
25 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
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Ingredients

A PDO
For 8 personnes
  • 100g of sugar
  • 150g of flour
  • 80g butter
  • 50g of traditional-style olive oil
  • 1 teaspoon of vanilla extract
  • 2 eggs
  • 200g of dark baking chocolate
  • 1 pinch of bicarbonate of soda and 1 pinch of salt
  • 80g of walnuts
  • A white icing pen and edible eyes for decoration

Tip

You can replace the walnuts with a mix of dried fruit in these brownies. Why not try pistachios, pecans or goji berries, for example! To complete your Halloween atmosphere, why not also make some ‘spider’ biscuits and Halloween poached pears... A terrifying (but delicious...) afternoon treat awaits!

Instructions

  • Cut the chocolate and butter into pieces, then melt them in the microwave (or in a bain-marie). Whisk until smooth, then add the olive oil.
  • In a mixing bowl, whisk the eggs, sugar and vanilla until the mixture is nice and frothy, then add the melted chocolate.
  • Add the bicarbonate of soda, salt and flour. Mix until you have a smooth batter.
  • Chop the walnuts roughly and add them to the mixture.
  • Pour the mixture into a rectangular tin. Bake for 25 minutes in an oven preheated to 180°C.
  • Leave to cool. Cut the brownies into rectangles. Decorate them as ghosts using the white icing pen and add two eyes.

Tip

You can replace the walnuts with a mix of dried fruit in these brownies. Why not try pistachios, pecans or goji berries, for example! To complete your Halloween atmosphere, why not also make some ‘spider’ biscuits and Halloween poached pears... A terrifying (but delicious...) afternoon treat awaits!
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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