Olive oil is just made for brownie. Cakes are obtained more “mature”, with a characteristic natural taste. Olive oil perfectly replaces creamy, giving the dessert a dense texture and обогащая мононенасыщенными жирами. 
Time: 2 час. Difficulty: Easy Quantity: 16 cakes. Measured containers are used in recipes. volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 3/4 Art. ripe olive oil with a fruity aroma, plus for lubrication mold
- 1.5 tbsp. premium flour
- 1/3 Art. cocoa powder
- 1/2 tsp fine salt
- 110 gr. bittersweet chocolate, chopped
- 2 tbsp. Sahara
- 4 large eggs, beat lightly
Recipes with similar ingredients: semi-sweet chocolate, higher flour varieties, eggs, cocoa
Recipe preparation:
- Preheat the oven to 180 ° C. Baking dish (23 x 33 cm.) cover with foil, leaving an extra 5 cm. of foil with at least two parties. Lubricate the foil with oil (except for the protruding edges). medium-sized whisk together flour, cocoa powder and salt. On in a small saucepan, melt the chocolate with butter, stirring often. Allow to cool slightly. Stir in sugar and eggs. Add the flour mixture and mix everything.
- Pour the dough into the prepared pan and bake for 30-35 minutes. – until the toothpick with which you pierce the pie only a few crumbs will remain. Let the cake cool completely on the grill without removing from the mold. Remove the cake by lifting protruding edges of the foil. Cut into 16 squares. Do not store more than 3 days in an airtight container at room temperature.
