Hojiblanca Olive and Pine Nut Brownie


Hojiblanca Olive and Pine Nut Brownie
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Ingredients:

 ¾ cup black Hojiblanca olives from Spain
 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

Preparation:

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 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. 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.

5

Add the pine nuts and dehydrated Hojiblanca olives to the dough.

6

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 at 350°F. To keep the brownies moist, do not exceed the baking time.

7

Remove from the oven and let cool on a rack before serving.

Ingredients

 ¾ cup black Hojiblanca olives from Spain
 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

Directions

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 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. 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.

5

Add the pine nuts and dehydrated Hojiblanca olives to the dough.

6

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 at 350°F. To keep the brownies moist, do not exceed the baking time.

7

Remove from the oven and let cool on a rack before serving.

Hojiblanca Olive and Pine Nut Brownie