Brownies double chocolat à l’huile d’olive

Ingrédients

• 2/3 cup Bertolli Olive Oil
• 2 cups brown sugar
• 1 1/2 cups gluten-free flour ((or all-purpose flour))
• 1 1/2 tsp vanilla extract
• 1/2 cup dark chocolate chips ((dairy-free for vegan))
• 1 tsp baking soda
• 3/4 cup cocoa powder
• 1 tsp salt
• 1 cup water
• 2, eggs (or flax eggs for vegan)

Préparation

1. 1

   Preheat oven to 350 degrees Fahrenheit.

2. 2

   In a small bowl, whisk together the olive oil, water, brown sugar, vanilla extract, and eggs.

3. 3

   In a larger bowl, mix together the flour, baking soda, salt and cocoa powder.

4. 4

   Add the olive oil mixture to the flour mixture, and whisk until smooth.

5. 5

   Fold in the chocolate chips.

6. 6

   Prepare an 8” x 8” baking pan by rubbing lightly with olive oil.

7. 7

   Pour brownie batter into the baking pan. It should be about 2/3 full.

8. 8

   Bake for 22-25 minutes, or until a toothpick inserted into the brownies comes out with just a few crumbles of batter.

9. 9

   Let the brownies cool. Slice and serve.