Orange, Almond and Buckwheat Brownies
200g orange dark chocolate, chopped
Finely grated zest of 1 orange
180g Bertolli Gentile Olive Oil
2 cups (350g) demerara sugar
1 cup (150g) plain flour
½ tsp sea salt
200g dark chocolate, chopped
150g raw buckwheat
100g roast almonds, roughly chopped
Cocoa powder, to decorate
Preheat oven to 180°C (350°F). Grease and line a 20x30cm rectangular baking tin.
Combine orange dark chocolate, orange zest, oil and butter in a large, microwave-safe bowl. Microwave on high for 1 min 30 seconds, stopping every 30 seconds to stir the mixture, until chocolate has melted.
Add sugar, eggs, flour and salt to the chocolate mixture and stir to combine. Add the remaining chocolate, buckwheat and almonds and pour the mixture into prepared tin.
Bake for 30–35 minutes then allow to cool slightly in tin before dusting with cocoa powder and cutting into 18 pieces to serve.