Olive oil belongs in brownies. It makes them feel a little grown up and adds a distinct, earthy flavor. It’s a great sub for butter, adding monounsaturated fats and a dense, fudgy texture.
3/4 cup De Rustica Estate Medium Olive Oil, plus more for oiling the pan
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
115g semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten
- Preheat the oven to 180 degrees. Line a 20 x 20 x 5 cm baking pan with foil, leaving a 5cm overhang on at least 2 sides. Oil the foil (not including the overhang).
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
Recipe from: https://www.foodnetwork.com/recipes/food-network-kitchen/olive-oil-brownies-3364689