Français
 
Hojiblanca olive and pine nut brownie Recipe
 
Recipe
Photos
 
 
Hojiblanca olive and pine nut brownie
Flavors of Spain
Total time: 30 to 60 minutes

Prep. time: 10 minutes
Cooking time: 40 minutes

 
Difficulty: Easy
Ingredients
- ½ cup butter
- 200 g of dark chocolate
- 2 whole eggs + 2 egg yolks
- 6 Tbsp. sugar
- 1 ½ cups flour
- 1 tbsp cocoa powder
- ¼ cup pine nuts
- A few drops of vanilla extract
- A pinch of salt

Method
  1. Put 1 or 2 paper towels on a plate. Spread the Hojiblanca olives on the toweling and microwave for 3 minutes. Remove and repeat the procedure until the olives have lost all their liquid and can be broken by hand. Crush them using a mortar or pestle.
  2. Preheat the oven to 180°C / 350°F with heat at bottom and top.
  3. Meanwhile, melt the butter with the chocolate in a bain-marie, stirring often to prevent it from sticking to the bottom. Set aside.
  4. In a bowl, whisk the eggs with the extra yolks and vanilla. The mixture must be very frothy.
  5. Add the sugar. Do this in two batches: after whisking the first half well, add the second half and continue to whisk. Add the melted chocolate, flour, cocoa powder and pinch of salt. Mix thoroughly.
  6. Add the pine nuts and dehydrated Hojiblanca olives to the dough.
  7. Grease a large pan with butter or oil and pour in the mixture. Ensure it is evenly spread in the pan and bake for about 30 minutes. To keep the brownies moist, do not exceed the baking time.
  8. Remove from the oven and let cool on a rack before serving.
 
More recipe ideas
Search
Search within the site
Find
 
Advanced search >
Register free to receive our official newsletter
Sign up
 
Subscribe to our free RSS feeds:
Get the daily and monthly recipe posts automatically added to your newsreader.
 
Sign up