Triple Antioxidant Brownies
Cocoa nibs, pomegranates and extra virgin olive oil all have one thing in common; they’re all well known antioxidants. Combining these three in a fudgy brownie will lift a bit of guilt when your sweet tooth starts kicking.
1 cup Cobram Estate First Harvest Extra Virgin Olive Oil
1 ¼ cup sugar
1 cup cocoa powder
½ teaspoon salt
1 teaspoon vanilla extract
½ cup all-purpose flour
2/3 cup of pomegranate seeds (about 1 pomegranate)
4 tablespoons cocoa nibs
Provisions™ OvenBond Square Baker
Products to Use:
Preheat oven to 350°F.
In a mixing bowl, whisk together olive oil, sugar, cocoa powder and salt. Add the eggs and vanilla and whisk together to combine.
Add the flour and stir in with a wooden spoon. Fold in 1/3 cup of the pomegranate seeds and 3 tbsp of cocoa nibs.
Oil the OvenBond Square Baker and line with parchment. Spread the batter evenly into the dish and sprinkle remaining pomegranate seeds and cocoa nibs over the top.
Pop into the oven and bake for forty minutes, turning once at 20 min.
Remove from the oven and allow to cool all the way before cutting. Sprinkle with flaky salt before serving.