Hello, world! I hope you are all staying safe and sound at home, wherever you are in the world. We have been in our own little bubble with the baby and, now, the lockdown in New York.
If you’ve had the time and opportunity, I hope that you have found home cooking to be a solace and a distraction during this strange time. I have made these olive oil brownies a few times already (mostly, for my own personal consumption, I’ll be honest!) – it’s one of those recipes that you can customize to your personal tastes, or availability. Add in speculoos cookies,swirl in almond butter or jam, or pack them chockfull of extra chocolate chips.
The recipe is flexible but it’s full of love so, I hope it brings you comfort and joy.
- 0.75 cup milk light extra virgin olive oil
- 1.5 cups AP flour
- 0.3 cup unsweetened cocoa powder
- 0.5 teaspoon salt
- 5 oz semisweet or bittersweet chocolate chips
- 1.5 cups sugar
- 4 large eggs, lightly beaten
- 4-5 speculoos cookies, crumbled or 5 tablespoons raspberry jam or 5 tablespoons nut butter (or all three!)
- Preheat oven to 350F.
- In a bowl, whisk together the flour, cocoa, salt. Set aside.
- In a medium saucepan on medium heat, melt the chocolate chips in the olive oil, stirring constantly. Take off of heat and cool slightly.
- Gradually but rather vigorously stir in the sugar and eggs into the melted chocolate. Make sure the eggs do not cook!
- Whisk in remaining dry ingredients.
- Pour batter into an oiled and lined baking pan. Top with crumbled speculoos or extra chocolate chips. If you are stirring in jam or nut butter, swirl that in evenly into the batter before baking.
- Bake for 30 minutes.
You get a lovely fluffy crumb from these, and they are delightful both warm and cold!
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