Before we get down to business and talk chocolate olive oil brownies, can I just say, that every time I open the news it seems there is a new article complaining that ‘kids these days spend to much time on social media’ blah, blah, blah. And I think, shut up already, I’m trying to concentrate on Pinterest! Seriously you guys, this is starting to become a problem…but look how yummy!
I LOVE finding yummy recipes and inspirational food photography (and home decor, and crafts, and…, and…!) on Pinterest. The problem is that everyone is so enthusiastic, labeling their pins with “best recipe on Pinterest.” Ummmmm, pretty sure there are about a gazillion recipes out there, and there is no way that the best one, as in the number one recipe that absolutely cannot be beat, has nothing to do with sticking an entire head of cauliflower in the oven with salt. Sorry. I’m not buying it. There are at least a thousand recipes for chocolate cake, which, according to math, means that it impossible that the best recipe on Pinterest is for cauliflower (it doesn’t even have cheese on it people)!
Recently, I clicked on a pin for “homemade thin mint cookies.” The recipe had three ingredients–chocolate, mint extract….and ritz crackers. Ritz crackers! You know, there are such things as grasshopper cookies, right? They are basically thin mints made by little elves instead of little girls who are “always prepared.” Why on earth would I buy ritz crackers, chocolate, and mint extract when right next to the ritz crackers, I could just reach for the same cookies already made? (Ok, maybe, if I was really jonesing for a thin mint and already had those ingredients you might find me making those.)
Suffice it to say that I am no longer (as easily) seduced by a pretty photo and have become a bit suspicious when it comes to recipes on Pinterest. So, when I came across a beautiful pin for Salted Olive Oil Brownies from Jennifer at Savory Simple, I was intrigued but not entirely convinced. I read through the comments section on her blog and saw that someone thought the olive oil left the brownies tasting a bit bitter or off. (Aha, I thought, Pinterest misleads me again!) But then I saw Jennifer’s comment reminding the reader not to use rancid olive oil (duh!) and I decided to give them a try.
Oh. My. Gosh. These are soo good! They are the perfect combination of gooey and chewy with that perfect bit of thin flakey chocolatey-ness that is mandatory on brownies. And, the olive oil lends just a tad more complexity and sophistication to the flavor (not at all bitter tasting or ‘off”).
As I mentioned, I adapted this recipe slightly by using cocoa instead of espresso powder (only because I didn’t have any), and was 100% satisfied with the results.
- ¼ cup olive oil
- 8 ounces bittersweet chocolate
- ¾ cup sugar
- 1 teaspoon vanilla
- 2 eggs
- ¼ cup flour
- 1 tablespoon cocoa powder
- fleur de sel
- Preheat oven to 350 degrees Fahrenheit.
- Line an 8×8 inch pan with parchment paper. Let the paper hang over the edges by about an inch, so that you can easily remove the brownies.
- Use a few drops of olive oil to grease the parchment paper.
- In a heatproof bowl set over a pan filled with a few inches of water (or in a double boiler), combine chopped chocolate and olive oil.
- Heat until the chocolate is just melted, stirring constantly.
- Add sugar, vanilla, cocoa powder and a pinch of salt and stir until well combined.
- Add eggs, one at a time, thoroughly combining after each addition.
- Add flour and beat vigorously for about 30 seconds until the mixture is smooth and shiny.
- Pour into pan lined with greased parchment paper and bake for 30 minutes.
- Allow to cool before removing from pan.