olive oil brownies with roasted almonds

dah hampir seminggu oven berehat

tuanpunya oven takdak semangat

nak kata penat sangat.. tak jugak

nak kata malas.. pun tak jugak.. 

sbb hari2 masak kari (padahal baru 3hari :p)

entah pasaipa.. baking mood dah ke laut

mungkin sebab stok dah habis?

mungkin sebab purse pun dah kempis?

seribu satu alasan yang tak perlu diinterogasi..

kalau nak buat, buat ajalah.

takmau buat, takdak hal pun. 

budak2 tak makan sgt bakes & cakes..

tapi pagi ni buat jugak brownies ni dalam kelamkabut

sebab tekak ni dok demand something chocolatey

(post-puasa punya sindrom)

tapi butter dah habis :(

bila selongkar en.gugel, sgt gumbira bila jumpa resepi olive oil brownies ni.
a butterless brownies yg buat saya rasa kurang bersalah bila makan ;)

sumber: passionateaboutbaking

• Dark / bitter chocolate – 100gms (melted; I melt it in the m/w)
• Extra Virgin Olive Oil – 1/3 cup
• Flour – 1/2 cup
• Rolled Oats – 1/4 cup
• Baking powder – 1 tsp
• Sea salt – 1/4 teaspoon
• Eggs – 2; at room temperature
• Castor sugar – 2/3 cup (I used granulated)
• Vanilla extract – 1 teaspoon
• Roasted almonds – 2/3 cup; chopped (save some to sprinkle on top if you like) <-- i use almond nibs for the batter (roasted for less than 10mins)  and almond flakes for sprinkling on top (roasted as well).

Method:

1. Preheat the oven to 175C. Line a 7 X 11″ (or 8 X 8″) baking pan with lightly oiled and floured parchment paper that overhangs the pan on two sides (this aids in removal later).
2. Whisk the oil into the melted chocolate. Leave to cool.
3. Whisk together the flour, oats, baking powder, salt and nuts together in a bowl.
4. In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour & nut mixture, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
5. Bake for 22-26 minutes (note from the Traveler’s Lunchbox: I would recommend checking earlier to avoid over-baking – mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
6. Cool completely, then cut into squares with a sharp knife held firmly, because of the almonds. Serve plain, or with whipped cream or vanilla ice cream for extra indulgence.

verdict:

i suppose i had made a mistake.. by over-beating the eggs and sugar. the outcome is thick and very gebu! it should be chewy within but i didnt taste the chewiness.. rasa sedap jugakla but didnt really satisfy my chocolate cravings. hmm.. on 2nd tot. the 'gebu'ness might be the result of the baking powder..

btw, i brought it out of the pan once it is out from the oven. still very fragile.. maka retak menanti belah ditengah2.. sebab kalut nk bawak mai opis. alhamdulillah.. licin jugak kat opis ;)

ops! sori.. no picture here. tak sempat posing dah sadaqallahul'azim...