After two weeks of exploring the best pastry shops in Catalunya, I was ready for a new kind of breakfast. Enter these squares: crumbly, light, and flavourful without being sweet. Add jam or butter if you like, but these babies are just as good paired with some peach or apple slices, and a glass of cold milk.
My recipe is based on Smitten Kitchen’s recipe for olive oil muffins. I kept the basic ingredients, but changed the quantities and add-ins.
Espresso Walnut Squares (inspired by Smitten Kitchen)
1 1/2 cups all-purpose flour
1 3/4 teaspoons baking powder
1/4 teaspoon salt
3/4 cup sugar
3 large eggs
3 teaspoons espresso powder
2 tablespoons balsamic vinegar
2 tablespoons 2% or whole milk
3/4 cup olive oil
1 cup toasted and sliced walnuts
Preheat your oven to 350 degrees Fahrenheit. Grease an 8 or 9 inch brownie pan.
Mix together the flour, baking powder, and salt in a medium bowl. Beat the eggs and sugar together in an large bowl until pale. Stir in the espresso powder, balsamic vinegar, and milk. Add the olive oil gradually, then stir in the flour mixture, making sure not to over-mix. Stir in the walnuts. Pour the batter into the prepared pan, and bake for roughly 50 minutes, or until a tester comes out with moist crumbs attached. Let cool in the pan for 8-10 minutes, then remove from the pan to cool on a rack. Enjoy!