Chocolate brownies

with extra virgin olive oil

  • 1 cup (150g) buckwheat flour
  • ¾ cup (75g) raw cacao powder
  • ¾ cup (180ml) maple syrup
  • 1 cup (220g) raw caster (superfine) sugar
  • ¾ cup (180ml) Cobram Estate Light Flavour Extra Virgin Olive Oil
  • 2 teaspoons vanilla extract
  • 3 eggs
  1. ​Preheat oven to 160°C (325°F). Place the flour and cacao in a bowl. Add the maple syrup, sugar, oil, vanilla and eggs and mix until combined.
  2. Pour the mixture into a 20cm square cake tin lined with non-stick baking paper and bake for 30–35 minutes or until just set. Allow to cool in tin. Cut the brownie into squares to serve.  Serves 20.
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