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olive oil brownies

makes 16 brownies

3/4 c (112 g) flour 
1/2 tsp baking powder
1/2 tsp flaky salt
2 eggs
1 cup (200 g) sugar
1/2 vanilla bean 
1/2 cup extra virgin olive oil
6 Tbs (50 g) cocoa 
3/4 cup (60 g) hazelnuts, toasted, finely chopped 


Mix together the flour, and baking powder and set aside. 
Beat the eggs, sugar and vanilla beans (split the vanilla bean and scrape it with the back of a knife) until the eggs are light and voluminous. Mix in the olive oil and the cocoa, then the reserved flour mixture and then the nuts.
Prepare an 8 x 8 x 2 inch pan by coating it lightly with olive oil and flour.
Spread the batter into the pan, sprinkle with flaky salt and bake at 325F/170C for about 30 minutes or until a toothpick stuck into the center comes out reasonably clean but not too clean.

Cool in pan, cut into squares to serve. 

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