Thursday, August 27, 2015

Olive Oil Brownies w/ Sea Salt & Raspberries? YES!

I think I was attracted to the photo of this recipe, so put it in my pinterest page, and filed it under DESSERTS, for later.

When I actually read the recipe, I almost opted out.

Sea salt, espresso, berries and pecans in brownies?
and made w/ olive oil, not butter?

Sounds weird, I know.

I decided to go for it, and I'm glad I did.

This is David Lebovitz's recipe for olive oil & sea salt brownies, and Joy the Baker made them her own by adding raspberries and pecans.

Now they are my own.

These are very rich and delicious and you will love them.

Don't be scared.

Olive Oil Brownies w Sea Salt & Raspberries: (adapted from Joy the Baker)

1/4 cup of light tasting olive oil
8 ounces bittersweet chocolate, finely chopped
3/4 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1/4 cup all-purpose flour
2 teaspoons espresso powder
1/4 teaspoon baking powder
1/4 teaspoon fine sea salt
1 cup fresh raspberries
1/2 cup coarsely chopped pecans (optional)
coarse or flaked sea salt (like Maldon) for finishing

Line an 8x8" brownie pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Spray the pan and paper with nonstick cooking spray.

In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth. You can also do this in the microwave, which is basically the only thing I use my microwave for (melting butter and melting chocolate!).

Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy.

Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny.

Scrape the batter into the prepared pan and sprinkle with raspberries, pecans, and a small amount of flaked sea salt on top.

Bake for approximately 30 minutes, or until cooked through but still gooey.
Remove from the oven and allow to rest in the pan for 30 minutes before slicing.

I learned a trick years ago for slicing brownies without them falling apart.

Use a serrated plastic knife! I swear it works!

Serve with rose petal ice cream, a la mode, of course.


Anonymous said...

Hi Stacey

Very curious to make these, may I ask are these brownies more on the chewey side or cakey??

Gorgeous presentation!
Thank you


Stacey Snacks said...


Always chewy!!! The only way to go!