Fudgy Olive Oil Brownies
It should come as no surprise that these brownies are super easy peasy and come together in record time. They also call for ingredients you should already have in your pantry (you’re welcome). I like Dutch process cocoa powder for these for the dark color it imparts, but if you only have natural cocoa powder, that’s okay too. I like to use one of Colavita’s really robust, flavorful olive oils in these, but if that is not your thing, you can use a more mild oil.
Ingredients
- 3/4 cup Colavita olive oil preferably Premium Italian
- 1/2 cup dark chocolate chips melted
- 1 1/3 cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 yolks
- 1 Tbsp pure vanilla extract
- 1 1/3 cups Dutch process cocoa powder
- 1 cup bread flour or all-purpose or a 1/2 cup of each
- 1 1/2 tsp kosher salt
- 1 tsp baking powder
- 2 tsp espresso powder
Instructions
- Preheat the oven to 325°F and grease a 13x9x2-inch pan with non-stick spray or softened butter.
- In a large mixing bowl, combine the oil and chocolate and whisk to combine. Add the sugars and whisk again. Add the eggs and yolks, one at a time, whisking after each. Add the vanilla and whisk a final time.
- In a medium-sized bowl, whisk together the dry ingredients and add them to the wet ingredients. Gently fold the dry into the wet with a rubber spatula.
- Transfer the batter to the prepared pan and bake for about 25 minutes, rotating at the halfway point, until a toothpick comes out with moist crumbs. Do not over bake!
- Serve slices warm from the pan or wait for the brownies to cool – your choice. The brownies will keep tightly wrapped on the counter for up to 3 days and may even get better with time (as so many recipes made with oil are wont to do). The brownies can also be frozen for up to a month.