OLIVE OIL BROWNIES
Olive oil belongs in brownies. It makes them feel a little grown up and adds a distinct, earthy flavor. It's a great sub for butter, adding monounsaturated fats and a dense, fudgy texture.
Provided by Food Network Kitchen
Categories dessert
Time 2h
Yield 16 brownies
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Oil the foil (not including the overhang).
- Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
- Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.
OLIVE OIL AND COCONUT BROWNIES
Because they are so moist, these brownies don't cut into nice straight-edged squares like cakier confections do. Letting them cool completely before slicing helps them keep their shape. If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center. More of our favorite Valentine's Day (and chocolate) recipes can be found here.
Provided by Melissa Clark
Categories dessert
Time 45m
Yield About two dozen brownies
Number Of Ingredients 12
Steps:
- Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
- In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
- Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.
Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 26 grams, TransFat 0 grams
FABULOUSLY EASY COCONUT BROWNIES
Super easy, these brownies draw raves as if I were baking all day. I like to make these, regular brownies and cream cheese brownies at the same time and serve a variety plate. (I found this recipe online somewhere in the last few years, not sure of the original source.)
Provided by windy_moon
Categories Bar Cookie
Time 1h5m
Yield 20 brownies
Number Of Ingredients 8
Steps:
- Preheat oven to 350. Spray 9X13X2 pan with nonstick cooking spray.
- Prepare your favorite brownie mix according to package directions for cakelike brownies. The amount of eggs, oil and water in the ingredients above are common to most prepared brownie mix instructions (for cakelike brownies), but follow your box exactly.
- Spread the brownie mix evenly in pan. Bake 16-18 min or until brownie is set. Do not overbake! You are just trying to set the batter, not finish it.
- Layer coconut and chocolate chunks over brownie base.
- Pour sweetened condensed milk evenly over coconut and chocolate chunks.
- Sprinkle with nuts.
- Bake 20-30 minutes or until edges of coconut are deep golden brown and nuts are lightly toasted.
- Cool completely. Cut into bars. Step back and hear the applause.
OLIVE OIL BROWNIES WITH SEA SALT
Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 40m
Yield 16 brownies
Number Of Ingredients 13
Steps:
- Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
- In a medium bowl, whisk together flour, salt and baking powder.
- In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
- Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
- Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.
Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams
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