Fudgy Olive Oil Brownies
Fudgy Olive Oil Brownies with a gooey center and a crinkle top. They are smooth and rich, with pockets of melted chocolate throughout and not overly sweet. Sprinkle sea salt on top before serving.
Servings 9 brownies
Ingredients
- 1/4 cup + 2 tbsp 100 ml Extra Virgin Olive oil
- 1 1/2 cups 250 g semi-sweet chopped chocolate
- 4 large eggs
- 1 tsp vanilla extract
- 2 cups 400 g granulated sugar•
- 1/4 cup + 1 tbsp 33 g cocoa powder
- 1/4 cup + 2 tbsp 40 g all purpose flour
- 1 tsp kosher salt
Instructions
- Preheat the oven to 220ºF. Line an 8x8-inch pan with parchment paper and set aside.
- Melt the chocolate in a double broiler over low hear, stirring until completely melted. Remove from heat.
- Add the olive oil to the melted chocolate, and fold using a silicone spatula, until fully incorporated. Set aside to cool.
- In the bowl of a stand mixer, beat the eggs and sugar until mixture doubles in size and has a pale yellow color. Add the vanilla extract, followed by the melted chocolate mixture, and beat until combined.
- Add the flour, cocoa and salt, beating until fully incorporated.
- Increase the oven temperature to 250ºF. Pour the batter into the prepared pan and bake for 65 minutes (see notes) or until you see a crinkle top and toothpick comes out mostly clean (with a few crumbs). The brownies won't look completely set - they are fudgy after all!
- Cool completely before cutting into squares.
Notes
*Sugar Note: You can reduce the amount of sugar no more than 30% without altering the texture and flavor of the recipe.
Cooking Time: cooking time may vary depending on your oven. This is normal. I recommend using an oven thermometer for accurate temperature and cooking times.
Recipe Note: If you make ingredient substitutions (other than reducing sugar), this recipe won't work!