Gluten Free, Dairy Free, Olive Oil Brownies. Supremely fudgy, supremely easy.
Being an all or nothing sort of person, when I decided I wanted to create an olive oil brownie (not necessarily to avoid dairy, more because I know olive oil and chocolate work so well together, and have written and made recipes for both chocolate olive oil mousse and chocolate olive oil cake) I thought why not go all out and make them brownies for all the people, as in gluten free too?
Whilst my personal preference leans towards full fat, full flour, full dairy (preferably double dairy) I also relish a recipe which works (as in is easy to follow and creates consistently delicious results) and which – above all – can be enjoyed by anyone and everyone. In some ways these are even more satisfying because to by butter-riddled brain a baked good that can be sensational without dairy is even more awe-inspiring. I found a recipe for chocolate olive oil brownies which I liked the look of, and I tweaked it to my tastes (more salt, less sugar, brown rather than white sugar) and then I substituted the plain flour for cornflour, which I knew from a past gluten-free chocolate mug cake works a treat in fudgy, chocolate puddings. And there it was, a supremely easy, supremely fudgy and satisfying vegan, gluten free brownie. Chocolatey but not overwhelming, squidgy and a complete doddle to make. No nasty nuts or other nefarious additions. I surprised even myself, and am now forcing it on everyone. Nothing like a previous sceptic/late convert to become evangelical. Won’t be long until I’ll be knocking on doors like a Jehovah’s witness handing out free brownies and flyers.
I will be serving this warm with caramelised blood oranges, rosemary, our homemade olive oil and whipped ricotta Sinnos for a brunch in collaboration with Raices in march, so if you happen to be in town, I will hope to see you there.
Makes 8-12 (a small square brownie tin, mine is 24cm by 24cm)
125g chocolate (90% cocoa) The bar I buy is 125g hence annoying amount
120g olive oil (I use extra virgin but a good one not bitter)
280g light brown sugar
20g unsweetened cocoa powder
1 scant tsp sea salt (plus a few extra flakes for the top if you’re a salt addict like me)
3 eggs
1 tsp vanilla extract
80g cornflour
Preheat the oven to 170. Line your brownie tin with baking parchment.
Melt the chocolate gently in a bain marie or in the microwave. Stir until smooth and fully melted.
In a separate bowl mix the eggs, sugar, oil, salt and vanilla. Whisk in the cornflour and cocoa powder. Now whisk in the melted chocolate until you have a smooth batter.
Scrape into the prepared tin and bake for 30-35 minutes until it is wobble free when jiggled, or an inserted spaghetti strand comes out clean.
Leave to cool or eat warm. Slice with a hot knife for clean edges. This works very well warm with ice cream, obviously.
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