OLIVE OIL BROWNIES with ROASTED ALMONDS…Mmmmm delicious!

There was nothing for the kids school snack box, so I thought I’d do a batch of sandwiches. Of course, the teen vetoed my idea & looked decidedly deadpan at the very suggestion. Why do I bother asking? That set me thinking. Rummaging through my blog, I decided to make a batch of these olive oil brownies for them the next morning. Lined everything up on the counter, roasted the almonds, & wound up for the night. Was up early the next morning, as sleep abandoned me for some insane reason, & hit the kitchen. These brownies are a breeze to make, though they took longer than I estimated to cool down, thanks to an extended summer with high temperatures here. They did crumble a bit at the corners as I portioned them up too soon since it was time for the kids to leave. The slices would have looked neater if I had chilled them before cutting them up. They were delicious nevertheless, & are a fabulous healthy way to satisfy that chocolate craving.

If you are looking for butter laden, rich, dense brownies then these are not for you. But, if indulgence & counting calories are your kind of conflicting inclination, then these are right up your alley!! A long time ago I found these inviting Olive Oil Brownies by Sabra @ Cookbook Catchall. The recipe that comes from Faith Heller Willinger’s cookbook, Adventures of an Italian Food Lover is a twist on the traditional brownie in butter terms. The first time I made them, they were an entry for Equal Opportunity Kitchen who were doing their second round of their very successful first event Tried, Tested & True. I won a prize for these ♥ blush ♥, and am truly happy to be posting these again. I’ve used roasted almonds instead of pistachios this time around, & have stuck to my addition of some oats. The other change this time around is the addition of a teaspoon of baking powder. Take a look … they’ve got a beautiful crust, & are slightly, yet delightfully chewy within.

OLIVE OIL BROWNIES with ROASTED ALMONDS

Ingredients:
Dark / bitter chocolate – 100gms (melted; I melt it in the m/w)
Extra Virgin Olive Oil – 1/3 cup
Flour – 1/2 cup
Rolled Oats – 1/4 cup

Baking powder – 1 tsp
Sea salt – 1/4 teaspoon
Eggs – 2; at room temperature
Castor sugar – 2/3 cup (I used granulated)
Vanilla extract – 1 teaspoon
Roasted almonds – 2/3 cup; chopped (save some to sprinkle on top if you like)

Method:

• Preheat the oven to 175C. Line a 7 X 11″ (or 8 X 8″) baking pan with lightly oiled and floured parchment paper that overhangs the pan on two sides (this aids in removal later).
  Whisk the oil into the melted chocolate. Leave to cool.
• Whisk together the flour, oats, baking powder, salt and nuts together in a bowl.
• In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour & nut mixture, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
• Bake for 22-26 minutes (note from the Traveler’s Lunchbox: I would recommend checking earlier to avoid over-baking – mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
• Cool completely, then cut into squares with a sharp knife held firmly, because of the almonds. Serve plain, or with whipped cream or vanilla ice cream for extra indulgence.

♥ Thank you for stopping by ♥