Dark / bitter chocolate – 100gms (melted; I melt it in the m/w)
Extra Virgin Olive Oil – 1/3 cup
Flour – 1/2 cup
Rolled Oats – 1/4 cup
Sea salt – 1/4 teaspoon
Eggs – 2; at room temperature
Castor sugar – 2/3 cup (I used granulated)
Vanilla extract – 1 teaspoon
Roasted almonds – 2/3 cup; chopped (save some to sprinkle on top if you like)
Preheat the oven to 175C. Line a 7 X 11″ (or 8 X 8″) baking pan with lightly oiled and floured parchment paper that overhangs the pan on two sides (this aids in removal later).
Whisk the oil into the melted chocolate. Leave to cool.
Whisk together the flour, oats, baking powder, salt and nuts together in a bowl.
In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour & nut mixture, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
Bake for 22-26 minutes (note from the Traveler’s Lunchbox: I would recommend checking earlier to avoid over-baking – mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
Cool completely, then cut into squares with a sharp knife held firmly, because of the almonds. Serve plain, or with whipped cream or vanilla ice cream for extra indulgence.
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