I am currently writing this blog post the day before I am set to post it while listening to Depression Cherry. I guess it’s one of my worst flaws, I procrastinate. I spend quite a bit of time coming up with recipe ideas, making those recipes, and taking and editing the photos. I guess by the time it comes to writing about them it always seems to be the night before. Writing has never been one of my strong suits so I guess that probably why I always push off to the absolute last moment.
The weird thing is, I am always so excited to share the recipes with you and I know that writing these blog posts is the only way to do that! So although it’s not my favorite part of the process, it is a huge part of it. And I still haven’t found out whether or not I want to write more creative posts or just keep them geared towards food. Let me know what you guys think, I’m curious to know.
Anyways, let’s talk about this weeks recipe. Olive Oil Brownies. Yep, you read that right. These brownies are just as moist, fudgey, and delicious as any brownie, they just use good quality olive oil instead of butter. And not to brag, but I truly believe these are the best brownies I have ever had! Something about the olive oil just gives them a richer taste that I can’t quite explain. It also keeps them ultra moist so they don’t get hard to stale after a day. Win win!
Now I am a huuuuuuuge fan of butter, don’t get me wrong… BUT I also have a deep love for olive oil. I don’t know, maybe it’s because i’m half Italian. So when I saw an “olive oil brownie” at my favorite local Italian deli, I knew I had to try making a homemade version. I did some research and found that butter and olive oil both contain high amounts of fat and I decided to just do a 1 for 1 swap in my brownie recipe. I was very skeptical that this would work however. I thought that the brownie batter would be too thin or that the olive oil would separate during cooking and leave me with oily brownies.
And to my surprise, none of that happened! I took the brownies out of the oven and upon first inspection there was no oil leakage. In fact, they looked beautiful and had the most shiny crackly tops that I had ever seen. So as soon as they were cool enough I sliced in to them, expecting to see the flaws I had worried about earlier. And again, I was stunned! Perfectly cakey, dense, and fudgey brownies!
And let me tell ya, the taste of these brownies is AMAZING. They are ultra chocolatey (duh) and the olive oil gives them a rich flavor and makes them super moist. They also have a tiny bit of espresso powder in them which really enhances the chocolate flavor. It’s not 100% necessary to have that in there but I highly recommend trying it as it will only make them taste better (they won’t taste like espresso at all— not that it would be a bad thing!).
Now for this recipe you want to make sure that you use a good quality olive oil. It really is the star of these brownies so you want to make sure you use the best one that you can afford. Most of the time I use the organic olive oil from Costco because it is such a great deal and it actually tastes amazing. I occasionally drink a tablespoon of it because it tastes that good! Like I said though, just get the best quality that you can afford.
Now I hope you all give these Olive Oil Brownies a try because they are one of my favorite things I have made on the blog for a while and that’s coming from a girl who never really like brownies in the first place! Trust me, these brownies will most likely not even last a whole day sitting on your counter. And of course if you try this recipe please share your thoughts, feedback, and/or photos with me. I would love to hear from you all! Happy baking everyone!
Olive Oil Brownies
1 ¼ Cup All Purpose Flour
½ Cup Cocoa Powder
½ Teaspoon Kosher Salt
1 ½ Espresso Powder
½ Teaspoon Baking Powder
1 Cup Good Quality Extra Virgin Olive Oil
2 Cups (300 g) Dark Chocolate Wafers or Chips
⅔ Cup White Granulated Sugar
1 ¼ Brown Sugar, tightly packed
4 Large Eggs
1 Teaspoon Vanilla
Maldon Salt Flakes, for sprinkling
Preheat oven to 350℉. Lightly grease a 9x13” baking pan with olive oil (about ½ teaspoon) and line with parchment paper so that there is a 2 inch over hang on the long sides— this will make it easier to remove the brownies from the pan later on.
In a bowl whisk together the flour, cocoa powder, salt, espresso powder, and baking powder until evenly combined. Set aside.
In a heat proof bowl, add the chocolate wafers or chips and olive oil. Place the bowl over a pot filled with about 2 inches of water (the bottom of the bowl should not touch the water). Turn the heat to medium and, stirring occasionally, heat until the chocolate is melted and the mixture is silky smooth— about 5 minutes. Set aside and let cool while you work on the next step.
In the bowl of a stand mixer fitted with a whisk attachment, add in the eggs, both sugars, and vanilla extract. Turn the speed to high and whisk until the mixture is pale, fluffy and doubled in volume— 4-5 minutes. This step is crucial to get that shiny/crackly top on the brownies.
Reduce the mixer speed to low and carefully pour in the chocolate/olive oil mixture. Turn the speed back up to medium-high speed and mix until evenly combined— about 30 seconds.
Take the bowl off the mixer and add in the dry ingredients. Mix just until combined— about 30 seconds— just until no large lumps remain. Do not over-mix or the brownies will be tough.
Transfer the brownie batter into the prepared baking pan and spread it evenly using an offset spatula. Sprinkle the top with a little bit of flaky salt.
Bake the brownies for 23-25 minutes or until a skewer inserted comes out clean. Let the brownies cool completely and then remove them from the pan using that 2” overhang of parchment paper.
Cut the brownies into small squares— you should get about 18 or so depending how large you cut the brownies.
Enjoy! The brownies will keep for up to five days if stored in an airtight container in the fridge. They should be good on the counter at room temperature in an airtight container for 2-3 days (even though I guarantee they wont’t last that long!)