Fudgy Olive Oil Brownies by Jessie Sheehan
Carrot, Zucchini and Scallion Fritters
May 25, 2020
Salmon Burgers with Creamy Chimichurri
June 1, 2020
Fudgy Olive Oil Brownies by Jessie Sheehan
Pair Recipe with Fudgy Olive Oil Brownies by Jessie Sheehan with:
Chocolate EVOO Apple Slice Pops
Similar Colavita Recipes:
Olive Oil Triple Chocolate Chunk Cookies by Jessie Sheehan
Carrot Snacking Cake with Cinnamon Cream Cheese Frosting by Jessie Sheehan
Ingredients
Directions
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.
Shop this recipe
Ingredients
Directions
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.