Olive Oil Brookie Bars
A brownie crossed with a cookie bar, using olive oil instead of butter!
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)
Preheat oven to 170ºC (150ºC fan).
Grease a 17cm square tin and line with baking paper.
Mix oil and sugars then add egg and vanilla bean paste, stirring until combined.
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.
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.