Olive Oil Mummy Brownies @shortstackkitchen
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Olive Oil Mummy Brownies @shortstackkitchen
The sweetest and spookiest brownies for Halloween treats! These brownies are rich and decadent and made with Colavita Extra Virgin Olive Oil!
Ingredients
Directions
Set a rack in the center of the oven and set to 350ºF (180ºC).
Line a 9x9 inch square pan with parchment paper, leaving a 1-inch overhang for easy removal. Set aside.
Fill a medium saucepan with 1–2 inches of water and bring to a simmer.
Add extra-virgin olive oil, 8 ounces of chopped dark chocolate, black cocoa powder and espresso powder into a medium sized heatproof bowl and place it over the pot of simmering water. Heat until chocolate has melted and the mixture is smooth. Using a kitchen towel, carefully remove the bowl from the simmering water and set aside to cool.
In a large mixing bowl, add white sugar, brown sugar, 3 eggs, 1 yolk and vanilla. With an electric mixer, whisk on high speed for 5 to 6 minutes. Mixture should be pale in color and thick.
Pour cooled chocolate mixture into the sugar/egg mixture and mix until combined.
Sift in the flour and salt and gently mix until there are very few flour streaks left.
Add chocolate chips and gently fold into the batter.
Transfer batter to prepared baking pan and bake for 35 to 38 minutes. Do not overbake! Allow to cool completely at room temperature or in the fridge.
To Decorate - Melt 1 cup of marshmallows in the microwave for about 2o to 30 seconds. It will puff up and become soft. Let stand for a minute and then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape across the brownies and repeat until the top is covered. Add edible eyeballs. Slice and enjoy!
Store leftovers in an airtight container for up 3 days on the counter or 1 week in the fridge.
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Ingredients
Directions
Set a rack in the center of the oven and set to 350ºF (180ºC).
Line a 9x9 inch square pan with parchment paper, leaving a 1-inch overhang for easy removal. Set aside.
Fill a medium saucepan with 1–2 inches of water and bring to a simmer.
Add extra-virgin olive oil, 8 ounces of chopped dark chocolate, black cocoa powder and espresso powder into a medium sized heatproof bowl and place it over the pot of simmering water. Heat until chocolate has melted and the mixture is smooth. Using a kitchen towel, carefully remove the bowl from the simmering water and set aside to cool.
In a large mixing bowl, add white sugar, brown sugar, 3 eggs, 1 yolk and vanilla. With an electric mixer, whisk on high speed for 5 to 6 minutes. Mixture should be pale in color and thick.
Pour cooled chocolate mixture into the sugar/egg mixture and mix until combined.
Sift in the flour and salt and gently mix until there are very few flour streaks left.
Add chocolate chips and gently fold into the batter.
Transfer batter to prepared baking pan and bake for 35 to 38 minutes. Do not overbake! Allow to cool completely at room temperature or in the fridge.
To Decorate - Melt 1 cup of marshmallows in the microwave for about 2o to 30 seconds. It will puff up and become soft. Let stand for a minute and then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape across the brownies and repeat until the top is covered. Add edible eyeballs. Slice and enjoy!
Store leftovers in an airtight container for up 3 days on the counter or 1 week in the fridge.