Chocolate & Pecan Olive Oil Brownies

Makes: 9
Preparation time: 20
Cook time: 25


  • 100ml Filippo Berio Mild & Light in Colour Olive Oil
  • 150g Dark Chocolate
  • 150g Plain Flour
  • 2 Large Eggs
  • 120g Caster Sugar
  • 1 tsp Vanilla Extract
  • 1 tsp Baking Powder
  • 2 tbsp Milk (of your choice)
  • 40g Pecans


Pre-heat the oven up to 180°C fan/190°C conventional

Put your saucepan on your scales and weigh out the olive oil and break in the dark chocolate

Warm the olive oil and chocolate over a low heat, stirring with the wooden spoon

Remove from the heat when the chocolate is almost completely melted: it will continue to melt completely and then leave it to cool

Chop up the milk chocolate and pecans into large chunks and leave for later

Prep your baking tin by lining with baking paper or parchment and lightly oil the paper

Weigh out the flour, caster sugar, baking powder, vanilla extract and milk into a large bowl and mix together until fully incorporated

Pour in the chocolate and oil mixture and stir well

Add the chopped milk chocolate and pecans and swirl through the mixture, then pour into the prepared tin

Cook on the middle shelf for 23-25 minutes


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