These brownies are very tasty, and they are especially suited for using in ice cream – the olive oil is softer than butter when frozen, which makes them a perfect mix in.

However, there is no reason not to enjoy them on their own – they are dense, delicious, and surprisingly healthy, as far as brownies go. Don’t hold this against them, but they are gluten-free, dairy-free, and since cocoa is used instead of chocolate, the fat content is far lower than in regular brownies.

Also, as most of our ice cream recipes call for 5 egg yolks, this recipe is a perfect use for the leftover egg whites!

Murphy's Olive Oil Brownies

Ingredients:

• 250 g sugar
• 70 g pure cocoa (100%)
• 5 egg whites
• 70 g almond flour
• 60 ml Olive oil
• pinch salt
• 1/2 tsp vanilla

What to do:

1. Preheat oven to 160-165 C

2. Mix the sugar and cocoa together

3. Add the egg whites and beat until thoroughly combined.

4. Beat in the olive oil.

5. Use residual olive oil from measuring cup to grease a small baking tray.

6. Mix in the almond flour.

7. Stir in the salt and vanilla.

8. Pour into the baking tray.

9. Bake for 45 minutes

10. Allow to cool before cutting up.

11. If you want to use it in ice cream, refrigerate the brownies before adding to your ice cream machine.