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I made these yesterday and wanted to share them. I haven’t ever really got to grips with making chocolate brownies. I had a flatmate at uni who made awesome brownies, and another who made excellent scones, and although those days are now long past, I’ve never really put any effort into making these things regularly myself. (I was the expert in upside-down chocolate pudding making!) The robust flavour of our EVOO can overpower some delicate cakes, but I think it balances well with chocolate. Well, doesn’t everything?!


If you’re not on Pinterest, you can go straight to the recipe here at Lucero Olive Oil. But if you are, and you want to check out some other cakes and desserts then have a look at  my “Sweet Treats” board.

This recipe made 16 brownies. They’re not as thick as some brownies I’ve made and are a bit lighter in texture, but  they are lovely and gooey, and rich in flavour. I don’t have a square metal brownie tray so I baked them in a silicone baking tray, 8.5 x 7 inches, at 170degC for 24 mins. I used our oil, instead of chocolate infused. And I substituted walnuts for hazelnuts (roasted for 10 mins in the oven while it was warming up, then chopped). I added the flour at the same time as the walnuts, but the next time I’d add the flour, and then stir in the walnuts. Because all the little crevices in the walnuts hid little pockets of flour that kept being released after I thought I’d stirred it all in. Yep, it’s a tough life 😉

Anyway, I have to to get back to “testing” our new batch of homebrewed beer. (Apparently there are recipes for beer brownies!?) Happy baking! FFx

PS. As part of my participation in blogging101 I’ve (belatedly) added an “About us” widget – what do you think (top right)?!

chocolate olive oil evoo walnut brownies