Olive Oil And Coconut Brownies Recipes

OLIVE OIL AND COCONUT BROWNIES

Olive Oil and Coconut Brownies image

Because they are so moist, these brownies don't cut into nice straight-edged squares like cakier confections do. Letting them cool completely before slicing helps them keep their shape. If you dig in while they are still warm, you might end up with something that is not just pudding-like but is unnervingly close to actual pudding, especially in the center. More of our favorite Valentine's Day (and chocolate) recipes can be found here.

Provided by Melissa Clark

Categories dessert

Time 45m

Yield About two dozen brownies

Number Of Ingredients 12

Ingredients

3/4 cup olive oil, plus more to grease pan
1/3 cup cocoa powder
2 ounces unsweetened chocolate, finely chopped
2 large eggs
2 large egg yolks
1 teaspoon vanilla extract
2 1/2 cups sugar
1 3/4 cups all-purpose flour
3/4 teaspoon kosher salt
2 1/2 ounces bittersweet chocolate, coarsely chopped
2 cups shredded sweetened coconut
Fleur de sel, for sprinkling

Steps:

Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

Nutrition Facts : @context http, Calories 255, UnsaturatedFat 7 grams, Carbohydrate 35 grams, Fat 13 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 5 grams, Sodium 87 milligrams, Sugar 26 grams, TransFat 0 grams

OLIVE OIL BROWNIES WITH COCONUT

Olive Oil Brownies with Coconut image

Olive Oil Brownies with Coconut

Categories Dessert Chocolate Brownies

Time 48m

Yield 30

Number Of Ingredients 22

Ingredients

olive oil
cocoa powder
unsweetened chocolate
eggs
egg yolks
vanilla extract
sugar
all-purpose flour
kosher salt
chocolate, bittersweet
coconut, shredded (desiccated)
olive oil
cocoa powder
unsweetened chocolate
eggs
egg yolks
vanilla extract
sugar
all-purpose flour
kosher salt
chocolate, bittersweet
coconut, shredded (desiccated)

Steps:

Heat the oven to 350℉ (180℃). Lightly grease a 9-by-13-inch brownie pan with a cooking spray or greased with olive oil. In a large bowl, add together the cocoa powder and ½ cup plus 2 tablespoons boiling water, whisk until smooth. Whisk in the unsweetened chocolate until the chocolate melts. Add the olive oil, eggs, yolks and vanilla, and keep whisking until incorporated. Whisk in the sugar until completely dissolved and smooth. Using a spatula, fold in the flour and salt until just moistened without dry spots. Fold in the bittersweet chocolate pieces. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle ¾ cup of the shredded coconut evenly on top of the batter. Pour in the remaining batter and smooth again with the same spatula. Sprinkle with the remaining cup of coconut evenly. Bake until just set and firm when touch, 27 to 36 minutes. (These brownies get harder inside as they cool, so using a wooden stick to check for doneness will not work; it will not come out clean.) Transfer the pan to a wire rack and let cool completely, at least 2 hours. Cut into 1-inch squares and serve.

Nutrition Facts :

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.

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