2/3 cup cocoa powder
2/3 cup Bertolli Extra Virgin Olive Oil Orginale
½ cup freshly brewed espresso
1 cup brown sugar
2 tsp vanilla
1 cup flour
1 cup dark chocolate, melted
½ cup hazelnuts, roughly chopped
Sea salt, to serve
Preheat a fan forced oven to 160 degrees Celsius.
In a bowl, whisk the eggs. Add Bertolli Extra Virgin Olive Oil and whisk to combine. Add vanilla, sugar and whisk. Add espresso and whisk to combine. Sift in the cocoa and flour.
Add salt and combine with a spoon. Add melted chocolate and combine.
Pour into a brownie pan (16x29cm) with baking paper and top with chopped hazelnuts.
Bake for 20 or so minutes, until the top is set and the brownies are gooey on the inside (if you prefer a firmer brownie, cook for 25 minutes).
Once cool, sprinkle with sea salt.
Recipe by Melanie Lionello, From My Little Kitchen.
For more great recipes and inspiration from Melanie click here