Pistachio brownie with manamu olive oil
Brownies are always a safe bet, but this version takes the recipe to the next level. The balance of dark chocolate, the smoothness of the Mánamu olive oil, and the crunch of the pistachios make every bite a unique experience.
Olive oil not only provides a silkier texture, but also enhances the flavors and keeps the brownie moist longer. A perfect recipe for those looking for a sophisticated dessert with quality ingredients and a more balanced flavor profile.
Ingredients
- 380 g of 70% dark chocolate
- 120 g of almond flour
- 150 g of olive oil Manamu
- 5 eggs
- 100 g of coconut sugar
- 200g pistachios, chopped and toasted
- 50 g of powdered sugar for decoration
Important utensils
- Baking pan
- Wax paper
Preparation
- Preheat oven to 150°C.
- Melt the chocolate at 70°C and mix it with the Mánamu olive oil until you obtain a homogeneous texture.
- In a separate bowl, beat the eggs with the coconut sugar until well combined.
- Add the almond flour and continue mixing until you get a uniform dough.
- Add the chocolate and olive oil mixture little by little, ensuring it emulsifies properly.
- Add the pistachios and pour the mixture into a mold lined with waxed paper.
- Bake for 25 minutes or until a toothpick inserted in the center comes out with some crumbs attached.
- Let cool completely before cutting and dusting with powdered sugar for decoration.
A special touch
If you prefer a richer brownie, you can substitute some of the coconut sugar for dark chocolate chunks in the batter. This will enhance the contrast of textures and enhance the chocolate flavor.
This brownie is a perfect combination of textures and flavors, ideal for pairing with coffee or a touch of whipped cream. Enjoy a balanced dessert, full of nuances, and made with the highest quality ingredients.
