Olive Oil Brownies - Why Not?

- March 12, 2015 -
Olive oil is commonly used for cooking as a substitution for a healthier meal, but we frequently forget about our baked goods! Of course it sounds a bit odd, but it is much healthier! Not to mention the olive oil adds a rich, more dense texture which is perfect for brownies! What else? With vitamin E and polyphenols, olive oil causes a longer shelf life. 
What do you have to lose? Give it a go with one of these oils:

-Blood Orange for chocolate with a hint of citrus
-Natural Butter for a sensual buttery taste without the butter
-Roasted Almond to make them a bit nuttier
-Leccino Extra Virgin Olive Oil to fully grasp the chocolatey taste without distraction

  1. Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
  2. Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the olive oil and set aside to cool slightly.
  3. Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the vanilla and salt, then fold in the cooled chocolate mixture. Fold in the flour, then gently stir in the nuts. Pour into the prepared pan.
  4. Bake for 20-25 minutes. Let cool completely. Cut into squares.

 Quick Tip:

For serving and eye appeal, chill your brownies before you cut them. This will provide a nice, clean cut!

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