These olive oil brownies are both decadent and heart healthy at the same time. Richly chocolatey and flecked with caramel truffles and sea salt, these will satisfy your sweet tooth. Choose a fruity extra virgin olive oil, like Arbequina, for this recipe.
This recipe is courtesy of the Daily Meal.
- 1/3 cup boiling water
- 1/4 cup dark cocoa powder
- 1/3 cup plus 2 tablespoons olive oil
- 2 ounces dark chocolate, chopped
- 1 large egg
- 2 large egg yolks
- 1 teaspoon vanilla extract
- 1 1/2 cup sugar
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 10 dark chocolate caramel sea salt truffles, such as Lindor, coarsely chopped
- 1 teaspoon flaked sea salt
Preheat the oven to 350 degrees F. Spray an 8-by-8-inch pan liberally with nonstick spray.
In a large bowl, whisk the boiling water and cocoa powder until combined.
Whisk in the chopped chocolate until melted, then whisk in the olive oil.
Whisk in the egg, yolks, and vanilla extract until combined.
Whisk in the sugar until combined.
Use a rubber spatula to fold in the flour and 1/4 teaspoon salt, stirring until the flour is just mixed in.
Stir in the chopped truffles.
Bake the brownies for 32–38 minutes, or until the middle is set.
Sprinkle the top with the flaked sea salt.
Let the brownies cool completely before cutting.
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