I have been dying to share this recipe with you and to urge you to give it a try – it’s delicious, moist, gooey, chocolatey flavour will beat many brownies and because it doesn’t contain any flour, it is super light. When I made this recently it disappeared so quickly I couldn’t believe it – it was voted right up there along with the Oreo Brownies from a previous post. This is saying quite something. Did I mention also how quick and easy it is to make? So what are you waiting for?!

The recipe was one published by Domini Kemp in her weekly section in the Irish Times Magazine and because she said it was voted one of her most popular recipes I decided that I needed to check it out. I was not disappointed, I guarantee you won’t be either, enjoy.

Serves 8

Preparation time : 15 mins

Cooking time : 30 minutes

Ingredients

50g / 2oz  cocoa powder
150g / 5oz dark chocolate (70% cocoa solids)
50ml / 2fl oz boiling water
150ml / ¼ pint olive oil
2 teaspoons vanilla extract
200g / 7oz soft brown sugar
3 eggs
150g / 5oz ground almonds
½ teaspoon bicarbonate soda
Pinch salt

Equipment : 22inch spring-form tin

Method

• Line the tin with parchment paper
• Turn oven on to 170° C / 325° F
• Mix / blitz cocoa powder and dark chocolate in a food processor into little shards of chocolate
• Add the boiling water and blitz again
• Add the olive oil and vanilla extract
• In a separate (large) bowl, beat the sugar and eggs with a beater until nice and thick – for at least 5 minutes
• Add the chocolate mixture to it and beat until well mixed in
• Fold in the dry ingredients (ground almonds, bicarb of soda and salt)
• Pour into the tin and bake for 30 minutes