Fudgy Olive Oil Brownies by Jessie Sheehan

¾ cup Colavita Extra Virgin Olive Oil, preferably Premium Italian

½ cup dark chocolate chips, melted

1 ⅓ cups light brown sugar

1 cup granulated sugar

3 large eggs

2 yolks

1 tbsp pure vanilla extract

1 ⅓ cups Dutch process cocoa powder

1 cup bread flour or all-purpose (or a 1/2 cup of each)

1 ½ tsp kosher salt

1 tsp baking powder

2 tsp espresso powder

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.

Print Options:

Fudgy Olive Oil Brownies by Jessie Sheehan