One of our awesome Village Press team members used to be a professional pastry chef. For the recent Food Show in Auckland in July-August (when we could do fun stuff like that...), she baked two brownies using Infused Olive Oil as the fat. They are dairy-free, no-butter recipes.
One brownie was made with Village Press Lemon Infused Extra Virign Olive Oil. The other one was baked with Village Press Chilli Infused EVOO. We cut it up into small pieces and sampled it with our foodie friends. Consumer feedback on the recipe was amazing.
The flavour really came through with a subtle, but unmistakeable taste of the Chilli and Lemon and oils.
If you want to try this receipe, visit our online shop to have a look at the range. https://thevillagepress.co.nz/product-category/village-press/infused/
Also, if you would like more information on how to be dairy-free, then this is a great place to start. https://www.eatingwell.com/article/290343/how-to-start-eating-dairy-free/
Instructions
Grease and line a 20cm square baking dish. Preheat oven to 170C, not fan bake.
Melt chocolate and olive oil over a pan of simmering water. Then take off the heat and cool.
In a large bowl, beat eggs and sugar until a pale colour. You can use the paddle attachment
on your mixer.
In a separate bowl, sift together flour, cocoa and baking powders.
Using a spatula, mix chocolate into eggs. Then add dry ingredients and mix in.
Pour the batter into a tin and bake 20-25 minutes, turning halfway through.
Brownie will lightly wobble in the middle.
If it overcooks, it will end up with the consistency of a cake.
Details
- Prep time: 10 minutes
- Cook time: 20-25 minutes
- Total time: 30-35 minutes
- Serves: 20
- Category: Sweet Baking
- Cuisine: American
Ingredients
- 150g Olive Oil, or infused Chilli or Lemon
- 115g Dark Chocolate
- 300g Caster Sugar
- 3 large eggs
- 130g plain flour
- 30g cocoa powder
- 1 tsp baking powder
CATEGORY: Recipes