Makes 14-16 brownies

6 tbsp      Delicate Extra Virgin Olive Oil. For this, we used monocultivar Carolea from Frantoio Librandi in Calabria. It has enough structure to meet the dark chocolate, but doesn’t overpower the flavour.

130g        All purpose flour

¾ tsp       Salt

¼ tsp        Baking Powder

25g           Cocoa Powder

60ml        Boiling water

100g        70% organic dark chocolate, melted over a bain marie

1                large egg

165g        dark brown sugar

65g           granulated sugar

Flaked sea salt

Method

Begin by heating the oven to 180C and line an 8x8inch baking dish with parchment paper.

Then in a medium bowl, mix the flour, salt and baking powder.

And in a large bowl whisk up the cocoa powder and boiling water until smooth, using an electric hand whisk. Then gradually add in the 6 tablespoons of extra virgin olive oil, melted chocolate and the beaten egg.

To this, add in the brown and granulated sugars and then fold in the flour mixture.

Put the mixture in to the prepared pan and bake until just firm to the touch, which should take around 25 minutes. When you remove from the oven, immediately sprinkle the flaked sea salt. Leave to cool a little before cutting up, otherwise they won’t hold their shape.

Hard to resist immediately, but these brownies will last for up to 5 days.