Indulge in Rich & Fudgy Olive Oil Brownies: A Surprisingly Delicious Twist on a Classic Dessert
Sometimes, the best culinary discoveries are the most unexpected ones. Back in 2010, I stumbled upon a recipe that introduced a truly surprising ingredient to the world of brownies: extra virgin olive oil. At the time, it felt like a bold experiment – could something so distinctly savory and Mediterranean truly enhance a classic chocolate dessert? Fast forward to 2021, and now into 2024, and olive oil brownies are not just a quirky idea; they’re a celebrated staple in many baker’s repertoires. Both Past Anna and Future Anna wholeheartedly agree: olive oil and brownies are a match made in dessert heaven. It’s a revelation I believe everyone should experience, offering a unique depth of flavor and an incredibly moist texture. You might just find yourself making them more often, as I certainly do!
The Surprising Magic of Olive Oil in Fudgy Brownies
Our kitchen has developed a bit of an obsession with the liquid gold that is extra virgin olive oil. Its versatility extends far beyond salads and savory dishes, making its way into cakes, cookies, and, most gloriously, brownies. The initial thought of incorporating a robust, fruity olive oil into a rich chocolate concoction might seem unconventional, but the simplicity of the recipe was too tempting to resist. The lingering question was, “Would a strong, flavorful olive oil genuinely complement the deep notes of chocolate, or would it clash?” The only way to truly understand this intriguing pairing was to bake a batch.
I distinctly remember whipping up these extraordinary brownies late one evening, a conscious decision to let them chill overnight. This cooling period is not just for achieving perfectly neat slices (though it helps immensely!); it’s a crucial step that allows the complex flavors to meld and the texture to set, intensifying the desired fudginess. By some miracle of willpower, I managed to resist sampling them until the following day, eager to discover the true impact of this unique ingredient on a beloved classic. The anticipation only heightened the delight.
Texture and Flavor Profile: A Gourmet Brownie Experience
The overnight chill transformed these olive oil brownies into dense, firm, and wonderfully fudgy squares. Their structural integrity makes them incredibly stackable – perfect for packaging decoratively as thoughtful gifts or simply for easy handling at home. But beyond their appealing appearance, it’s the taste that truly elevates them. The olive oil is undeniably present, not as an overpowering or greasy element, but as a light, bright, and distinctly fruity undertone. It introduces a layer of complexity that butter simply can’t, elevating the chocolate without dominating it. There’s a subtle, almost peppery finish that cleanses the palate, making these brownies utterly memorable and compelling you to reach for another piece. This unique flavor dynamic is precisely why I would, without a doubt, recommend and make these again and again. They offer a gourmet brownie experience that is both comforting and sophisticated.
Choosing Your Ingredients for the Best Olive Oil Brownies
The remarkable success of these olive oil brownies hinges on the quality of a few key ingredients, particularly the chocolate and the olive oil itself. For the chocolate, I initially used Ghirardelli 72% cacao bittersweet chocolate, primarily because it was what I had readily available. However, my strong recommendation, which I’ve refined over years of baking, is to use nothing less than 70% cacao. These brownies are naturally on the sweeter side, and a higher percentage of cacao provides a crucial counterpoint, ensuring a balanced, deeply chocolatey flavor without being overly sweet. You’re aiming for a rich, intense chocolate experience, not just sugary sweetness.
As for the star ingredient, the extra virgin olive oil, do not shy away from a good quality, flavorful variety. I originally used a Greek brand called Tassos, which is known for its distinctively fruity and robust flavor. The true beauty of olive oil in baking lies in its ability to impart incredible moisture and a delicate, almost peppery or grassy note that beautifully complements dark chocolate. This is not the time for a bland, refined oil; choose one that you enjoy for its flavor in savory dishes. The “fruity” notes often found in high-quality extra virgin olive oil harmonize wonderfully with the nuanced fruitiness inherent in quality chocolate, creating a complex and sophisticated flavor profile that will surprise and delight your taste buds.
While the exact origin of this fantastic recipe remains a bit of a mystery, appearing in various forms across the web and attributed to different sources, I believe its earliest print appearance is in the delightful book Adventures of an Italian Food Lover. Regardless of its initial source, it’s a recipe that has truly stood the test of time and deserves a permanent place in your baking collection.
Mini Loaf Pan Version: Perfect for Small Batch Brownies or Tasting
If you’re still a bit hesitant about the concept of olive oil in your brownies, or simply want to try a smaller batch before committing to a full pan, the mini loaf pan version is an excellent option. This scaled-down recipe allows you to experience the unique flavor profile without ending up with a large quantity, making it ideal for a personal treat, a thoughtful small gift, or just for testing the waters. It’s a low-commitment way to explore this exciting flavor combination.
To prepare a quarter batch, simply follow the directions as written in the main recipe, but accurately divide all ingredients by four. For instance, instead of two large eggs, you’ll need approximately 24 grams or 2 tablespoons of a whisked egg. This might sound precise, but using a kitchen scale for the egg ensures the correct moisture balance, which is crucial for a perfect mini brownie. Adjust the baking time accordingly; for a standard mini (approximately 3×5 inch) loaf pan, about 16 minutes should suffice. Always keep a close eye on it, as smaller batches cook much faster, and oven temperatures can vary. The goal is still that beautiful shiny, slightly crackled top with a wonderfully fudgy interior.
Favorite Brands of Olive Oil for Baking (2024 Update)
The enduring quality of this recipe means that what was good in 2010 remains excellent today, especially with the increasing availability of high-quality olive oil. Finding a good extra virgin olive oil that truly shines in these brownies is easier than ever. For general cooking and baking, where I want a noticeable but not overwhelming olive oil presence, my current go-to brands include Trader Joe’s Sicilian, California Olive Ranch, and often, whatever large bottle of high-quality extra virgin olive oil Costco carries (they frequently offer excellent value on superb oils). These are all reliable choices that consistently deliver on flavor and quality, perfect for everyday use and for these brownies.
For more specific applications, such as drizzling over finished dishes or dipping with fresh artisan bread, we absolutely adore a brand called Bono. Its nuanced and complex flavors truly stand out. When selecting an olive oil for these brownies, remember that you want the olive oil’s flavor to be noticeable and complementary, rather than completely disappearing. My favorites are generally strong-flavored, robust oils that lend a distinct character to the brownies, ensuring that unique fruity undertone comes through beautifully. Don’t be afraid to experiment with different brands to find your personal preference; each will impart a slightly different, delightful nuance to your chocolatey creations.
Why Olive Oil Brownies Are a Must-Try Dessert
Beyond the surprising and sophisticated flavor profile, there are several compelling reasons why these olive oil brownies are worth adding to your baking repertoire. First, for those actively seeking dairy-free dessert options, olive oil provides a fantastic alternative to butter without sacrificing an ounce of moisture or richness. In fact, many bakers, including myself, argue that it actually enhances it. Second, olive oil is generally considered a healthier fat compared to butter, offering beneficial monounsaturated fats that are good for heart health. While still a decadent dessert, it’s a small nod to a more health-conscious approach to baking.
But ultimately, the true appeal is about the unparalleled culinary experience. The harmonious combination of deep, bittersweet chocolate and the subtle, peppery, and fruity notes of a quality extra virgin olive oil creates a sophisticated and complex flavor that will intrigue and delight even the most discerning palates. It’s a gourmet twist on a comforting classic, proving that sometimes, the most unconventional pairings lead to the most delicious and memorable results. These brownies consistently deliver a perfectly chewy edge, a delightfully fudgy center, and that desirable slightly crackled top, all imbued with a unique and unforgettable depth of flavor.
Tips for Perfect Olive Oil Brownies Every Time
- Don’t Skimp on Quality Ingredients: Both your chocolate and extra virgin olive oil should be of good quality. You will genuinely taste the difference. A chocolate with 70% cacao or higher is highly recommended to provide a robust base and balance the sweetness of the brownies.
- Ensure Room Temperature Eggs: Eggs at room temperature emulsify better with the sugar, leading to a lighter, airier batter (before the chocolate is folded in) and ultimately contributing to a superior, fudgier brownie texture. Plan ahead and take them out of the fridge in advance.
- Avoid Overmixing the Batter: Once you add the flour, mix just until it is barely combined and no dry streaks remain. Overmixing develops gluten, which can lead to tough, cakey brownies rather than the desired dense, fudgy consistency. A light hand is key here.
- Carefully Watch the Baking Time: Brownies can quickly go from perfectly fudgy to dry and cakey. Start checking around the 20-minute mark; the brownies should smell wonderfully aromatic, and the top should appear shiny, dry, and slightly crackled. A toothpick inserted near the edge should come out with moist crumbs, not wet batter. The very center might still look a little gooey, but it will set beautifully as it cools.
- Chill for Clean, Precise Cuts: Chilling your brownies for at least an hour (or even overnight, as I often suggest) makes them significantly easier to cut into neat, clean squares. This also further enhances their rich, fudgy texture. Use a sharp, warm knife and wipe it clean between each cut for the best results.
- Experiment with Nuts: The original recipe calls for almonds, but feel free to experiment with other additions. Toasted walnuts or pecans are also fantastic choices, adding another layer of delightful texture and earthy flavor that complements the chocolate and olive oil beautifully. Lightly toasting the nuts beforehand can enhance their flavor even further.
- Jalapeno Brownies
- Extra Virgin Oatmeal Cookies
- Olive Oil Chocolate Chunk Cookies
- Whole Wheat Olive Oil Chocolate Chip Cookies
- Strawberry Bread Recipe
Recipe: The Best Fudgy Olive Oil Brownies
Olive Oil Brownies
Anna
Pin Recipe
Ingredients
- 4 ounces bittersweet chocolate, 70% chopped (114 grams)
- ⅓ cup extra virgin olive oil
- 2 large eggs at room temperature
- ¾ cup granulated sugar (150 grams)
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
- ½ cup all-purpose flour (70 grams)
- ⅔ cup almonds (or walnuts or pecans) (70 grams)
Instructions
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Preheat your oven to 350°F (175°C). Line an 8-inch (20 cm) square baking pan with foil, allowing it to overhang slightly on the sides to create “handles” for easy removal. Lightly spray the foil with cooking spray to prevent sticking.
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Carefully melt the chopped bittersweet chocolate. You can do this in a microwave-safe bowl, heating in 30-second intervals and stirring until smooth, or by placing the bowl over a saucepan of barely simmering water (ensure the bottom of the bowl does not touch the water). Once melted and smooth, whisk in the extra virgin olive oil until fully combined. Set this rich chocolate-olive oil mixture aside to cool slightly while you prepare the wet ingredients.
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In a separate large mixing bowl, beat the room temperature eggs and granulated sugar together using an electric mixer on high speed. Continue beating for about 5 minutes, or until the mixture is pale, thick, and fluffy. This step is crucial for achieving that desirable light yet fudgy texture. Beat in the vanilla extract and sea salt until just combined. Gently fold the slightly cooled chocolate-olive oil mixture into the egg mixture until no streaks of egg remain. Then, carefully fold in the all-purpose flour just until it disappears into the batter. Finally, gently stir in your chosen nuts (almonds, walnuts, or pecans). Be careful not to overmix at this stage, as it can lead to tough brownies. Pour the batter evenly into your prepared baking pan.
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Bake in the preheated oven for 20-25 minutes. Begin checking around the 20-minute mark; the brownies should smell wonderfully aromatic, and the top should appear shiny, dry, and slightly crackled. A toothpick inserted into the center should come out with moist crumbs, not wet batter. Avoid overbaking, as this will result in dry brownies. Mine typically achieve that gorgeous, perfect look at around 25 minutes. Once baked, remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. For the neatest cuts and the ultimate fudgy texture, I highly recommend chilling them for at least an hour or preferably overnight before cutting into squares.
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