Squidgy Brownies

350g dark chocolate buttons
100g brown/caster sugar
100g butter, chopped up
50ml olive oil
3 XL eggs
1 tbsp of milk
Pinch of salt
50g of SR flour
1 tsp of corn flour
3 tbsp of almond meal
1/4 tsp of cream of tartar
1/2 tsp of baking powder
Optional: 1/2 tsp of orange oil

Preheat oven to 170C fanforce

Measure and mix SR flour, corn flour and baking powder. Set aside.
Melt chocolate on heated bain marie with butter. Then, add salt, oils, stir. Remove from heat, set aside. 
Meanwhile, separate egg whites and yolks.
Whisk egg whites till bubbly, add cream of tartar. When trails of ribbons forms, add 1/2 of the sugar and whisk till soft peaks.
Separately whisk egg yolks till bubbly, then put on bain marie, continuing whisking, add remaining sugar and whisk till light yellow. Remove from heat, and whisk till almost creamy white.
Add almond meal into the chocolate mixture followed by egg yolks in 2 batches, and fold.
Sift 1/2 the flour mix into the mixture, fold. 
Add half of the egg white mixture, fold.
Add remaining flour mix, fold. 
Add remaining egg white and fold. 
Pour into 20 cm square baking tin, lined with baking paper.
Bake for 30 minutes.
Open oven door slightly, kept apart by 1 wooden ladle, and bake a further 4-5 minutes. This removal of steam gives it a crispy top. 
Remove and cool at least 30 minutes before serving.

Note: Using part olive oil and butter makes this less rich than if all butter were used. 
 
Bon Appetite!