INGREDIENTS

1/2 cup all-purpose flour 

3/4 cup cacao powder 

1 cup sugar 

1/4 cup maple syrup 

1/2 cup Pompeian Light Taste Olive Oil 

1 teaspoon vanilla 

2 eggs 

Pinch of sea salt 

Toppings:

Marshmallows 

Melted chocolate chips 

Vanilla ice cream, for serving 

PREPARATION

  1. Preheat the oven to 325F.
  2. Combine the flour, cocoa, and sea salt in a medium bowl, whisking well.
  3. Add the eggs to a large bowl. Using a hand mixer or stand mixer, beat the eggs for a minute. While still beating, slowly add the sugar and continue beating until the mixture is light and fluffy.
  4. On low speed, slowly drizzle in the Pompeian Light Taste Olive Oil, careful not to add it in too quickly. Then add in the vanilla.
  5. Stir the dry ingredients into the egg mixture in 3 increments, stirring until it’s just combined.
  6. Grease your cake pan well and pour the batter into it.
  7. Bake for 30-35 mins, until a toothpick inserted comes out clean.
  8. When ready to serve, add the marshmallows on top of the brownie. Heat the oven to 400F and place the pan in the oven. Leave it in there for a few minutes, keeping an eye on it constantly, until the marshmallows are golden to your liking.
  9. Top with ice cream and enjoy!