makes about 16 Brownies
3/4 c soft wheat flour
1/2 tsp baking powder
1/2 tsp salt
2 eggs
1 cup sugar
seeds from 1/2 vanilla bean split lengthwise
and scraped with the back of a knife
1/2 cup Olive’s Oil
6 Tbs cocoa
1 cup pecans coarsely chopped
or 3/4 cup finely chopped toasted hazelnuts
Mix together the flour, salt and baking powder and
set aside.
In the bowl of a stand mixer fitted with the paddle
attachment beat the eggs, sugar and vanilla on
medium speed until the eggs are light yellow and
more than doubled in volume. On low speed mix in
the Olive’s Oil and the cocoa. Slowly mix in the
reserved flour mixture and the nuts.
Prepare an 8 x 8 x 2 inch pan by coating it lightly
with Olive’s Oil and flour, and if you like, a sheet of
parchment paper cut to fit the bottom of the pan.
Spoon the batter into the prepared pan and bake at
325F/170C for about 30 – 35 minutes or until a
toothpick stuck into the center comes out clean.
Cool in pan, cut into squares to serve. |
