Olive Oil & Cacao Brownies

March 25, 2015 Olive Oil Boutique

Olive Oil Brownies

Yield: Makes one 8-inch pan of brownies

1. 3 large eggs
2. 1 1/2 cups sugar
3. 1/2 less 2 tblsp cup mild flavored extra virgin olive oil (I used Forcella Biologica)
4. 2 teaspoons pure vanilla extract
5. 1 1/2 cups unbleached flour
6. 1/2 cup cocoa powder
7. 1 teaspoon salt
8. 1/3 cup chopped walnut pieces (optional)
1. Heat oven to 350 degrees for at least 25 minutes.
2. Coat an 8-inch square baking dish (glass or porcelain) with mild flavored olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.
3. Using a mixer beat the eggs on low for a minute. Increase speed to medium high while adding the sugar 1/2 cup at at time. Beat until the eggs are pale, thick and creamy.
4. Decrease mixer speed and slowly add the oil in a thin stream mixing thoroughly. Add the vanilla extract.
5. Sift together the flour, cocoa and salt into a bowl. Stir into the egg mixture until just incorporated, scraping down the bowl as needed. Add the walnuts if using.
6. Scrape the batter into the prepared baking dish.
7. Bake 25-30 minutes, or until a toothpick inserted into the center of the brownies emerges with some moist crumbs.
8. Cool the pan completely on a rack before cutting into serving pieces.


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