It is a truth universally acknowledged a baker in possession of a ton of chocolate must be in want of a brownie.
(I hope you appreciated that).
That a brownie is what it is because of the unforgivable amount of butter that goes into it, is a misconception as I happily found out. Olive oil gives these delightful fudgy things even more moisture and the pop of raspberries in the batter is the only kind of additive I will permit in my brownies hereon.
I made a double batch of these. Dangerous but worth it. With vanilla ice-cream, even more so. Chewy, deeply chocolatey and as gooey as they come.
Of course, being who I am, an accident was inevitable. The batter likely had a bit too much air beaten into because I was making a gigantic batch and had to work extra hard to get it well-mixed. The brownies rose spectacularly and then sank even more spectacularly. Leaving the edges delicious but brittle. The middle was where the fun is. The raspberries didn’t stay on the top as I had intended, but biting into them turned out to be even better.
But these need to be made. NOW. Olive oil, you guys. Who knew.
The proportions below make one batch in an 8″x8″ tray. I suggest you double them 🙂
What you’ll need:
1/4 cup olive oil (light-tasting if you have it, otherwise regular should be just fine)
250 gms dark cooking chocolate, chopped into small pieces
1/2 cup caster sugar
2 eggs, lightly beaten (In hindsight, had the eggs been pre-beaten, I wouldn’t have had to mix the batter as much, so this is my retrofitted advice)
1 tsp vanilla
1/4 cup flour
2 tsps espresso powder or instant coffee powder
1/4 tsp baking powder
100 gms fresh raspberries (I splurged on these at Nature’s Basket)
What to do:
1. Grease an 8″ x 8″ baking dish, line with butter paper and grease the paper itself. Set aside.
2. Melt the chocolate and olive oil in a double boiler. Transfer to a bigger bowl if needed. Preheat the oven to 175 C.
3. Stir in the sugar into the chocolate mixture. Beat the eggs in bit by bit. Mix gently. Add the vanilla.
4. Sift the flour, baking powder and coffee powder (if the granules are large). Add this to the batter and fold gently.
5. Chop the raspberries if they’re too large, and fold them into the batter. You can even just sprinkle them on top of the batter in the dish.
6. Pour the batter into the prepared dish and smooth the top. Bake for 30 minutes. You will see the crust form and the brownies look puffy. Remove from the oven and insert a toothpick. A few wet crumbs will mean deliciously gooey brownies. If the toothpick comes out with wet batter, bake for another 5 to 10 minutes.
7. Allow to cool before cutting, or they will break. Serve with vanilla ice-cream 🙂