Lemon olive oil brownies with almond rosemary praline
Makes one 20cm round or square baking pan
Salted almond praline with rosemary
100g blanched almonds
1/2 tsp. salt
2 tsp. finely chopped rosemary
Preheat the oven to 175C and toast the almonds for 10 minutes. Make a dry caramel with the sugar in a small saucepan, remove from heat and mix in warm almonds, salt and rosemary. Cool completely on a silicone mat or a piece of baking paper. Coarsely chop and set aside.
Lemon olive oil brownies
150g lemon olive oil, alternatively 150g fruity olive oil and zest of 1 lemon
100g 70% chocolate
225g granulated sugar
75g brown sugar
3 medium eggs, straight from the fridge
75g all purpose flour
75g unsweetened cocoa powder
1 tsp. Salt
Warm olive oil over low heat to about 45-55C and add in the chocolate. Stir to melt the chocolate and set aside.
Whisk eggs with both sugars until very pale and airy, about 6-8 minutes. Drizzle in the chocolate mixture while whisking on low speed until fully incorporated.
Sieve together salt, flour and cocoa and fold into the chocolate mixture until only just combined. Fold in chopped praline and transfer the dough to a cake pan lined with buttered tinfoil. Bake at 175C for app. 25 minutes, until center of the cake is 96C. Cool to room temperature.