“As a self-confessed chocoholic I can guarantee you these will give you the chocolatiest, fudgiest, squidgiest vibe! I make them all the time because they hit the chocolate spot oh-so perfectly 👌. I have to admit, I’m a fan of a nutty brownie myself, but I figured I’d give you all room to improvise!”
Prep time: 15 minute prep
Cooking time: 25 minutes
Serves: Makes 12 brownies
50g dark chocolate
50ml olive oil
200g golden caster sugar
100g caster caster sugar
1 tsp Vanilla extract
50g cocoa powder
3 eggs, beaten
75g buckwheat flour
A pinch of salt
Preheat your oven to 200C/180C fan and grease up an 8 inch baking tray.
Melt the chocolate and butter in a bain marie. When it’s glossy and combined, stir in the olive oil & vanilla extract.
Add the sugars and stir really well until it has a consistency like creamed butter and sugar.
Next, add the flour, cocoa and salt and combine until you can no longer see the flour.
Finally, add the eggs and mix well for 3 minutes.
Pour the mixture into the baking tray and place in the oven for 25 minutes until the top gets that little crispy crinkle.
If you can, let them cool, or if you can’t wait, eat them warm with ice cream!