Rich Glen Yarrawonga's Best Fudgy GF Brownies
Recipe provided Rich Glen Yarrawonga
"Ros uses her new single variety Rich Glen Frantoio Extra Virgin Olive Oil, as it is a lovely medium style oil, perfect for baking!
She also loves using pumpkin flour in this brownie recipe. Not only is it made by a passionate, innovative family that runs the Australian Pumpkin Seed Co in Myrtleford, the flour contains almost 50% protein, adding a delicious nuttiness to this heavenly chocolate brownie.
300 grams dark chocolate
200ml Rich Glen Frantoio Extra Virgin Olive Oil
6 Eggs (separated into yolks and whites)
240 grams Australian Pumpkin Seed Flour
250 grams sugar (split into two bowls of 175 grams and 75 grams)
1 teaspoon of Pfeiffer Rutherglen Muscat or vanilla essence
Extra chocolate chunks for baking
Pre heat oven to 150C. Melt chocolate in the microwave in 30 second intervals until completely melted. Add extra virgin olive oil to the chocolate bowl and mix until well combined. Set aside.
In a separate large mixing bowl, combine egg yolks, muscat (or vanilla) and 175 grams sugar, whisk until creamy. Add melted chocolate (slightly cooled) to the egg yolk mixture and stir until combined.
Add flour to the bowl and mix until thick and sticky. Use a stand mixer or hand held electric beater to whisk egg whites until soft peaks form. Gently fold fluffy egg whites into the brownie mixture, until all the whites are combined.
Pour batter into a greased and lined brownie tin (approximately 30cm x 15cm). Top brownie with some extra chocolate chunks and push down with a spoon. This gives the brownie extra gooey chocolate goodness throughout each bite…YUM!!
Bake for 45 – 60 minutes. A crust should form on the edges but the centre should still be fudgy. Test with a toothpick, look for a few moist crumbs in the centre of the brownie.
Let cool in tin for 15 minutes and serve with a scoop of creamy vanilla ice-cream and a glass of chilled Pfeiffer Rutherglen Muscat. Can be cut up and stored in a container for 4-5 days.