As promised in Juan’s interview, here is Chef Alfonso’s take on the chocolate and almond brownie, with Dehesa de la Sabina instead of butter. Give it a try : the olive oil adds flavour and texture, and makes this delicious brownie even more intense!

Ingredients:

• 100 ml extra virgin olive oil Dehesa de la Sabina

• 180g dark chocolate (70%)

• 4 eggs

• 180g flour (T55 or alternatively a gluten-free flour mix)

• 150g sugar

• 200g slivered almond or roughly chopped

• 1 teaspoon vanilla extract

• 1 teaspoon cinnamon powder

• 1 teaspoon unrefined sea salt (coarse or fine depending on the texture you prefer)

Preparation:

1. Preheat the oven to 180°C (fan).

2. Slowly warm up the chocolate and the olive oil together in a deep pan, until the chocolate is melted, stiring gently.

3. In a bowl, beat the eggs and sugar vigorously, then add the vanilla, cinnamon, and flour

4. Add the chocolate and olive oil to the mixture, then mix thoroughly with the almond chunks and sea salt

5. Once it is homogeneous, pour the mixture in a baking dish, previously lining the base with baking paper.

6. Cook in the oven for 25 minutes.

Final touch: various options are possible, including adding fresh berries, salt flakes, a drizzle of Dehesa de la Sabina, whipped cream or a scoop of vanilla bean ice cream.