Every time I try a new brownie recipe, the resulting brownies taste like the best brownies I’ve ever made. This could mean one of two things: either my baking skills are improving, or I just love any type of brownies I can get my hands on.
So when I found this recipe for olive oil brownies, I was intrigued. No butter? That makes these brownies healthier than their butter-laden counterparts. Right? And yes, these are the best brownies I’ve ever made.
The flavor of the month for February is chocolate! There’s no better way to get a chocolate fix than with a pan of rich, fudgy brownies!
The olive oil imparts a slightly different flavor to these brownies, but not a recognizable flavor. They are incredibly moist. We polished these off in less than 24 hours. We could have eaten them all in one sitting, but then we wouldn’t have had any left for breakfast the next morning. Hey, olive oil is healthy, right?
Olive Oil Brownies
Adapted from Adventures of an Italian Food Lover via The Traveler’s Lunchbox
Yield: 16 brownies
4 ounces good quality bittersweet chocolate
1/3 cup olive oil
1/2 cup all-purpose flour
1 tablespoon almond meal (optional)
1/4 teaspoon sea salt
2 eggs, room temperature
2/3 cup granulated sugar
1 teaspoon vanilla extract
Preheat oven to 350°. Line an 8-inch square pan with parchment paper and spray with cooking spray. Set aside.
In a small saucepan, melt the chocolate over low heat, stirring frequently. Or melt it in the microwave, if you prefer. Whisk in the olive oil until well blended. Set aside to cool.
Combine the flour, almond meal, and salt in a small bowl. In a large bowl, beat the eggs and sugar until pale and thickened, about five minutes. Fold in the cooled chocolate mixture and the vanilla extract. Add the flour mixture and stir just until combined. Pour into the prepared pan.
Bake for 20-25 minutes. The brownies will be done when the top is dry and crackly, and a toothpick inserted in the center will emerge with moist crumbs. Place the pan on a cooling rack to cool completely before slicing.
Love your site! These brownies do look amazing ~ and you can’t argue with the logic that they are healthy
Also, love your homemade Twinkies…too cool!
I’ll have to try these…love the idea of olive oil in them! Thanks for linking!
A terrific brownie recipe with olive oil! They look perfectly decadent and delicious!
I’ve just make brownie last night. I have to try yours with olive oil. Looks very delicious.
Olive oil means you can DEFINITELY have these for breakfast. Lunch. And dinner.
Thanks for stopping by my blog! I love all of the great posts you have on here.
Wow, olive oil brownies! Interesting, very interesting . . .
Best ever!? Wow – sounds like a challenge
I’d love to try them
What’s this?! I stopped as I scrolled through my blog roll and saw the word “brownie” and headed right over! That crusty top and chewy inside. . .from the looks of this–I think you are on to something quite righteous in all things chocolate and brownie-ish!
I would have to exclude the egg for vegan purposes, but have attempted many variations, some with the olive oil, too, but using maple syrup in for sugar. So maybe I try the vegan brownie one more time. . .
Maple syrup sounds like a great substitution! I’ve never been successful at vegan brownies, but if you find a good recipe I’d love to give it a try!
Those sound so good! I love using olive oil in baked goods. Unless you are going for a distinctly buttery flavor, oil works out well.
Beautiful brownies.
I haven’t ever used olive oil in brownies (or really any other baked goods for that matter!) but I would imagine it makes it super moist! yum I love your pictures!!
I love this recipe. Sometimes I make vegetable oil brownies, but not olive oil. I’m bookmarking this!
I wonder how easy it would be to veganize this recipe. We’re always trying to reduce margarine so I love this recipe. Well, I’ll give the veganizing a try and let you know how it goes!