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Olive Oil Brookie Bars

75' Easy 12345

A brownie crossed with a cookie bar, using olive oil instead of butter!
Serves 8

220ml Bertolli Olive Oil (Light in Taste)
150g light muscavado sugar (or use golden caster sugar)
110g white caster sugar
1 large egg
2 tsp vanilla bean paste
220g plain flour
4 tbsp skim milk powder
1/2 tsp baking powder
1/4 tsp bicarb
1 tsp fine sea salt
1 cup mix-ins of your choice (we used a combo of milk chocolate chips, chopped pecan nuts, chopped toffee and crushed salted crackers)

METHOD

STEP 1

Preheat oven to 170ºC (150ºC fan).

STEP 2

Grease a 17cm square tin and line with baking paper.

STEP 3

Mix oil and sugars then add egg and vanilla bean paste, stirring until combined.

STEP 4

Add flour, milk powder, baking powder, bicarb and salt and mix until JUST combined (only about 30 seconds). Add mix-ins and stir until just combined.

STEP 5

Press dough into the prepared baking tray and bake for 40-50 mins or until golden and a metal skewer inserted in the centre comes out clean. Allow the brookie bar to cool completely in the tin, then remove and slice into 8 rectangles to serve.
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