Olive Oil Brownies

The olive oil imparts a slightly different flavor to these brownies, but not a recognizable flavor. They are incredibly moist. We polished these off in less than 24 hours. We could have eaten them all in one sitting, but then we wouldn’t have had any left for breakfast the next morning. Hey, olive oil is healthy, right?


Adapted from Adventures of an Italian Food Lover 
Yield: 16 brownies

• 4 ounces good quality bittersweet chocolate
• 1/3 cup LunaOlivo.com Mission olive oil
• 1/2 cup all-purpose flour
• 1 tablespoon almond meal (optional)
• 1/4 teaspoon sea salt
• 2 eggs, room temperature
• 2/3 cup granulated sugar
• 1 teaspoon vanilla extract

1. Preheat oven to 350°. Line an 8-inch square pan with parchment paper and spray with cooking spray. Set aside.
2. In a small saucepan, melt the chocolate over low heat, stirring frequently. Or melt it in the microwave, if you prefer. Whisk in the olive oil until well blended. Set aside to cool.
3. Combine the flour, almond meal, and salt in a small bowl. In a large bowl, beat the eggs and sugar until pale and thickened, about five minutes. Fold in the cooled chocolate mixture and the vanilla extract. Add the flour mixture and stir just until combined. Pour into the prepared pan.
4. Bake for 20-25 minutes. The brownies will be done when the top is dry and crackly, and a toothpick inserted in the center will emerge with moist crumbs. Place the pan on a cooling rack to cool completely before slicing.