Favorite Recipes : Olive Oil & Pistachio Brownies

Have you ever wondered what would happen if you simply swapped the butter in a basic brownie recipe for olive oil?

Amazing things, that’s what.

Honestly, I’m surprised I haven’t made olive oil brownies before. For a blog called Love & Olive Oil, I feel like I’ve failed you (and myself) in that respect.

Luckily, these here brownies more than make up for the delay. Seriously. You should stop what you’re doing and make them, immediately.

The olive oil flavor is an amazing twist to an otherwise basic brownie. It shines through, subtly, at first, but with a nutty undertone that compliments the rich dark chocolate perfectly. You may not be able to identify this secret ingredient after your first bite, all you’ll know is that this is unlike any brownie you’ve ever had before.

Nutty, fudgy, dairy-free perfection.

Ingredients:

• 1/4 cup all-purpose flour
• 1/3 cup dark or Dutch-processed cocoa powder, sifted
• 1/4 teaspoon baking powder
• 1/4 teaspoon instant espresso powder
• 1/4 teaspoon fine sea salt
• 1/3 cup extra virgin olive oil
• 5 ounces dark or bittersweet chocolate (70-75%), finely chopped
• 1 cup granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 1/3 cup semisweet chocolate chips or chunks
• 1/3 cup shelled pistachios, coarsely chopped
• 1 tablespoon cacao nibs, optional, for topping
• flake sea salt, for topping

Directions:

1. Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.
2. Whisk or sift together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.
3. Combine olive oil and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.
4. ......................................

for full recipes please see : www.loveandoliveoil.com

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