 | I don't make homemade brownies very often. I love brownies and love baking, but have rarely found a brownie recipe that produces a product that compares to the boxed kind. I know that might sound silly and ridiculous. Typically, homemade food is far superior to pre-made, boxed stuff. It's part of why I take the time to bake and cook from scratch (not to mention having the power to control what goes into -- and what stays out of -- my food!). |
Anyway, I came across this new brownie recipe. It called for olive oil instead of butter. And nuts. Both of which seemed like huge no-no's in my book. (I like a chewy, dense, fudgey brownie, some crisp on the outside, no nuts, just maybe some extra chocolate chips for adornment). And olive oil?! What the heck was that doing in a baked good? Olive oil is for dressings. For a drizzle over bread with fresh herbs. Sometimes for cooking. But brownies?! Butter- yes. Lard - yes. Coconut oil, sure. The point is, I was super skeptical, but also so intrigued. Skeptical enough, however, to only make a half batch. Intrigued enough to at least make them. :) And let me tell you. They were outrageously good. I loved them. I was sad I didn't make the full batch, but glad I didn't have to restrain myself from eating way more brownies than I needed. Try these brownies. You won't be disappointed.
Olive Oil Pistachio Sea Salt Brownies
makes 16 2x2" brownies
**I'm providing you with the full recipe, NOT the halved version that I made, as halving this recipe results in some funky measurements and I didn't want to subject you to that. Feel free to half the recipe and comment if you need help with making the appropriate measurement conversions!
1/4 cup flour (I use Einkorn)
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp espresso powder
sprinkling of sea salt
1/3 cup olive oil
5 oz bittersweet chocolate chips (or a bar, chopped)
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup chocolate chips
1/3 cup pistachios, shelled and chopped
1 Tbsp cocoa nibs or mini chocolate chips, for topping (optional)
flakey sea salt, for topping (a MUST)
Preheat oven to 350*. Line an 8x8" pan with parchment paper and then very lightly grease the parchment paper with butter or olive oil.
In a medium sauce pan, combine the olive oil and the chocolate chips/chopped pieces and heat over medium heat until the chocolate is almost completely melted. Remove from the heat and whisk until smooth. Add the sugar and vanilla and whisk. Add the eggs, one at a time, whisk until the batter is shiny and smooth. Add the dry ingredients (flour, cocoa powder, baking powder, espresso powder, and the tiny bit of sea salt). Stir until just combined. Add the chocolate chips and most of the pistachios, leaving a few behind to sprinkle over the top of the brownies. Stir to combine. Pour into the prepared pan, smoothing to the edges. Decorate with the mini chips/nibs, remaining pistachios, and sea salt flakes. Bake for about 30 minutes, until the top is shiny and starting to crack around the edges. Allow to cool completely on a cooling rack for about an hour. Devour. Tell me how much you love these brownies.
From Loveandoliveoil.com
Olive Oil Pistachio Sea Salt Brownies
makes 16 2x2" brownies
**I'm providing you with the full recipe, NOT the halved version that I made, as halving this recipe results in some funky measurements and I didn't want to subject you to that. Feel free to half the recipe and comment if you need help with making the appropriate measurement conversions!
1/4 cup flour (I use Einkorn)
1/3 cup cocoa powder
1/4 tsp baking powder
1/4 tsp espresso powder
sprinkling of sea salt
1/3 cup olive oil
5 oz bittersweet chocolate chips (or a bar, chopped)
1 cup sugar
2 eggs
1 tsp vanilla
1/3 cup chocolate chips
1/3 cup pistachios, shelled and chopped
1 Tbsp cocoa nibs or mini chocolate chips, for topping (optional)
flakey sea salt, for topping (a MUST)
Preheat oven to 350*. Line an 8x8" pan with parchment paper and then very lightly grease the parchment paper with butter or olive oil.
In a medium sauce pan, combine the olive oil and the chocolate chips/chopped pieces and heat over medium heat until the chocolate is almost completely melted. Remove from the heat and whisk until smooth. Add the sugar and vanilla and whisk. Add the eggs, one at a time, whisk until the batter is shiny and smooth. Add the dry ingredients (flour, cocoa powder, baking powder, espresso powder, and the tiny bit of sea salt). Stir until just combined. Add the chocolate chips and most of the pistachios, leaving a few behind to sprinkle over the top of the brownies. Stir to combine. Pour into the prepared pan, smoothing to the edges. Decorate with the mini chips/nibs, remaining pistachios, and sea salt flakes. Bake for about 30 minutes, until the top is shiny and starting to crack around the edges. Allow to cool completely on a cooling rack for about an hour. Devour. Tell me how much you love these brownies.
From Loveandoliveoil.com