Brownies

One thing that bothered me about my old recipe for brownies was the use of  margarine. After some experiments I’ve managed to improve the recipe using olive oil, making the cake lighter and richer.  They freeze well for enjoying later, served with sieved icing sugar and strawberries.

Ingredients:

• 225g sugar
• 1/4 cup mild olive oil
• 1/2 tsp salt
• 1 tsp vanilla extract
• 75g cocoa powder
• 3 eggs
• 150g ground almonds
• 1 tsp baking powder
• icing sugar (optional)

Method:

Pre-heat the oven to 180 °C and grease a baking tray.

Beat the sugar, olive oil and salt into a smooth mixture.  Add the vanilla extract and cocoa, then slowly add the eggs and mix until shiny.

Blend the ground almonds and baking powder.

Pour the batter into the baking tray, spreading it to the edges.

Bake the brownies for 30 – 40 minutes until the top is set and a knife inserted into the centre comes out clean.

Let the brownies cool and cut into squares.