If there is one dessert we definitely can’t resist, it’s this rich and fudgy chocolate brownie. What’s not to love? The olive oil, the pistachios or the dark chocolate?

Serves: A 19x28cm tin Preparation time: 25′ Cooks in: 20′ Ready in: 45′

250g dark chocolate, chopped
200ml extra-virgin olive oil
4 eggs
200g sugar
3/4 cup all-purpose flour
1 handful pistachios or other nuts

For the sauce:
125g dark chocolate, chopped
150ml double cream
1 tbsp cognac


Step 1
Preheat oven at 180C/fan. Put chocolate and olive oil in a heatproof bowl. Rest the bowl over a pan of gently simmering water until the ingredients melt (bain-marie) or microwave on medium heat for 2 minutes, stir, then microwave for 2 more minutes until smooth.

Step 2
In a bowl beat eggs and sugar. Stir in melted chocolate then flour in batches, sifting it, until all ingredients combine.

Step 3
Line your tin with baking parchment. Pour in mixture, sprinkle with pistachios and bake for 18-20 minutes, until firm on the outside but juicy on the inside.

Step 4
For the sauce: Put chocolate in a bowl. Heat well double cream in a small pan and pour over chocolate. Stir for a minute until chocolate melts. Stir in cognac until combined.

Step 5
Serve your brownie warm with ice cream, drizzling with chocolate sauce and sprinkling with some extra pistachios if you wish.

Και η ελληνική συνταγή: Brownies με ελαιόλαδο και φιστίκια Αιγίνης