In this post, I’m sharing the extra virgin olive oil brownies recipe with eggs, dark (or milk) chocolate, sugar, flour, and sea salt. Expect fluffier, richer in aroma, and longer-lasting brownies!
Can you make brownies with extra virgin olive oil?
Yes, you can. Extra virgin olive oil is a good substitute for butter when baking brownies. You need a little less, more or less 80% of the butter quantity. And you’ll get a fluffier long-lasting result.
What happens if you use olive oil in brownies
Baking with olive oil instead of butter gives brownies a delicious aromatic note.
A good quality and extra virgin olive oil gifts brownies an extra fluff with fewer calories. Plus, these are vegetable fats.
Finally, making brownies with olive oil ensures them a longer pantry life.
How to make olive oil brownies
To not overcome the flavors, opt for a delicate-flavor olive oil.
As previously mentioned, you need good quality and extra virgin olive oil to withstand the oven’s high temperatures better.
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extra virgin olive oil brownies from scratch
- 1/4 cup extra virgin olive oil - 56 gr
- 3 oz dark chocolate - 85 gr; you can also use milk chocolate resulting in a much more delicate flavor
- 1.5 cups sugar - 300 gr or 10.5 oz
- ½ cup + 2 tbsp all-purpose or 00 flour - 100 gr or 3.5 oz
- 3 eggs
- 1 pinch sea salt
- 1 teaspoon baking powder
Preheat the oven to 350°F (180°C).
Water bath the chocolate - in pieces - until completely melted.
Let chill to room temperature.
Mix all the other ingredients and add the melted chocolate. Amalgamate well.
Butter and flour an 8-inch (20 cm) square baking tin.
Pour in the batter and bake for 25-35 minutes until you see the top dry, and when piercing the center with a skewer or a knife, it comes out almost completely clean.
Bring to room temperature and cut the cake into more or less 2 inches squares.
Store in an airtight container for up to a week.
Enjoy your extra virgin olive oil brownies recipe!