The brownies with extra virgin olive oil and dark chocolate are a delicious temptation. I’ve added a bit of chili to the batter, but, of course, it’s optional, you can easily omit it. A special and crunchy touch is given by the cocoa nibs sprinkled on the surface. These brownies with extra virgin olive oil will win you over at the first bite. Try them!
If you like brownies, try these other recipes of mine:
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 12 servings
- Cooking methods: Oven, Stove
- Cuisine: American
- Seasonality: All seasons
Ingredients
- 6 oz dark chocolate
- 1/2 cup extra virgin olive oil
- 1/3 cup sugar
- 1/3 cup brown sugar
- 1/2 teaspoon salt
- 2 eggs
- to taste chili pepper (optional)
- 1/2 cup all-purpose flour
- 1/2 cup oat flour (can be replaced with 1/2 cup all-purpose flour)
- 1 teaspoon baking powder
- to taste cocoa nibs (to sprinkle on the brownies)
Steps
To prepare brownies with extra virgin olive oil, chop the dark chocolate and place it in a saucepan along with the extra virgin olive oil. Melt the chocolate slowly, stirring. Remove from heat and let it cool for 10 minutes.
Preheat the oven to 350 degrees (static) and line a pan (approx. 8 x 10 inches) with parchment paper.
After the 10-minute cooling time, add the sugar, brown sugar, and salt to the chocolate and extra virgin olive oil mixture and stir. Then add the eggs and chili to taste and mix until you get a smooth batter.
At this point, also add the all-purpose flour, oat flour, and baking powder. Continue to stir everything in the saucepan until you get a dense but homogeneous mixture.
Transfer the mixture into the pan and level it. Sprinkle the surface generously with cocoa nibs and bake at 350 degrees for 18-20 minutes. Do not bake longer, or they will become too dry.
Remove your brownies with extra virgin olive oil from the oven and let them cool before cutting into squares or enjoy them still warm.
