Rich, fudgy, and surprisingly feel-good, this gluten and dairy-free brownie features our Waiheke Blend Extra Virgin Olive Oil and our Shirl & Moss x Allpress dark chocolate (made with Waiheke Olive Oil) studded with crunchy hazelnuts.
Delicious on its own - or even better with a spoonful of Greek or coconut yoghurt and a sprinkle of cacao.
Ingredients
½ c Waiheke Blend EVOO
¾ c coconut sugar
2 organic eggs
½ c almond meal
⅓ c cacao powder or cocoa
¼ t salt
½ t baking soda
1 bar Shirl & Moss x Allpress hazelnut chocolate
1 T chopped walnuts optional to garnish
Directions
Preheat the oven to 180 degrees celsius. In a bowl, whisk together the eggs, sugar, and EVOO. Fold through the almond meal, cacao, baking soda and salt.
Roughly chop the bar of EVOO chocolate and fold through ¾ of it. Pour into a lined loaf baking tray, sprinkle over the remaining chopped chocolate, and the chopped walnuts.
Bake the brownie in the oven for 20-25 minutes, until almost crispy on the top and allow to cool completely.
It may seem like it isn’t cooked through, but it will firm up more as it cools. Slice once cooled and serve with Greek yoghurt or coconut yoghurt and a dusting of cacao.
Curious to try this recipe with our Waiheke Island olive oil?
Visit our Tasting Room on Waiheke Island to experience the full range, or shop our olive oils online.
