Rich, fudgy brownies made with Zejd Extra Virgin Olive Oil for a deep chocolate flavor with a subtle fruity finish.
Ingredients
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1 cup (240 ml) Zejd Extra Virgin Olive Oil
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1 ½ cups light brown sugar
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1 cup granulated sugar
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4 large eggs, at room temperature
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2 teaspoons vanilla extract
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1 ½ cups unsweetened cocoa powder
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¾ cup all-purpose flour
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½ teaspoon kosher salt
Method
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Preheat the oven to 175°C. Line a 23 × 33 cm baking pan with parchment paper, leaving some overhang for easy removal.
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In a large bowl, whisk together the Zejd Extra Virgin Olive Oil, brown sugar, and granulated sugar until well combined.
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Whisk in the eggs one at a time, making sure each is fully incorporated before adding the next. Add the vanilla extract and whisk until smooth and slightly glossy.
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Sift in the cocoa powder and flour, then add the salt. Fold gently with a spatula until just combined. Do not overmix.
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Pour the batter into the prepared pan and spread evenly. Bake for 25–30 minutes, or until the edges are set and the center is still slightly soft.
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Let the brownies cool in the pan before slicing. For extra-clean cuts and an even fudgier texture, refrigerate them for 30–60 minutes before serving.
