Best Olive Oil And Coconut Brownies Recipes

OLIVE OIL AND COCOA BROWNIES

Olive Oil and Cocoa Brownies image

Rich, fudgy and intense dairy-free Olive Oil and Cocoa Brownies are easy to make and loaded with chocolate flavor.

Provided by Karen Tedesco

Time 50m

Number Of Ingredients 8

Ingredients

½ cup unbleached all-purpose flour
¾ cup unsweetened cocoa powder
1 teaspoon kosher salt
2 large eggs
1 1¼ cups granulated sugar
½ cup extra virgin olive oil
2 teaspoons pure vanilla extract
¼ cup cacao nibs (optional)

Steps:

Heat oven to 325 (160C) degrees with a rack positioned in the center.
Coat an 8-inch square baking pan with olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.
Sift the flour, cocoa and salt into a bowl ( a mesh strainer is perfect for this job).
Beat the eggs in the bowl of a heavy duty mixer fitted with the paddle attachment on medium speed for a minute. Increase speed to medium-high while adding the sugar 1/2 cup at at time. Beat until the eggs are pale, thick and creamy.
Decrease mixer speed and slowly add the oil in a thin stream, as if you were making an emulsion like mayonnaise. Add the vanilla extract.
Stir the flour mixture into the egg mixture in 3 or 4 additions until just incorporated, scraping down the bowl as needed.
Scrape the batter into the prepared baking dish and sprinkle the cacao nibs over the top, if using.
Bake 30- 35 minutes, or until a toothpick inserted into the center of the brownies emerges with some moist crumbs.
Cool the pan completely on a rack before cutting into serving pieces.

Nutrition Facts : ServingSize 1 g, Calories 163 kcal, Carbohydrate 21 g, Protein 2 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 20 mg, Sodium 154 mg, Fiber 2 g, Sugar 16 g

OLIVE OIL BROWNIES

Olive Oil Brownies image

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

Ingredients

3/4 cup mild and fruity olive oil, plus more for oiling the pan
1 1/2 cups all-purpose flour
1/3 cup unsweetened cocoa powder
1/2 teaspoon fine salt
4 ounces semisweet or bittersweet chocolate, chopped
2 cups sugar
4 large eggs, lightly beaten

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.