Olive Oil Brownies With Sea Salt Recipes

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OLIVE OIL BROWNIES WITH SEA SALT



Olive Oil Brownies With Sea Salt image

Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.

Provided by Melissa Clark

Categories     cookies and bars, dessert

Time 40m

Yield 16 brownies

Number Of Ingredients 13

6 tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan
1 cup/130 grams all-purpose flour
3/4 teaspoon kosher salt
1/4 teaspoon baking powder
1/4 cup/25 grams Dutch-processed cocoa powder
1/4 cup/60 milliliters boiling water
3 ounces/90 milliliters melted unsweetened chocolate
1 large egg, at room temperature
1 tablespoon vanilla extract
3/4 cup/165 grams packed dark brown sugar
1/3 cup/65 grams granulated sugar
1/2 cup/90 grams mini or regular chocolate chips
Flaky sea salt, such as Maldon, as needed

Steps:

  • Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.
  • In a medium bowl, whisk together flour, salt and baking powder.
  • In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.
  • Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.
  • Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.

Nutrition Facts : @context http, Calories 203, UnsaturatedFat 6 grams, Carbohydrate 27 grams, Fat 10 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 111 milligrams, Sugar 18 grams, TransFat 0 grams

OLIVE OIL BROWNIES WITH SEA SALT



Olive Oil Brownies with Sea Salt image

Provided by George

Number Of Ingredients 13

6 tablespoons extra virgin olive oil, plus extra for greasing pan
1 cup King Arthur unbleached all-purpose flour ((130 grams))
¾ teaspoon kosher salt
¼ teaspoon baking powder
¼ cup cocoa powder ((25 grams))
¼ cup boiling water
3 ounces melted unsweetened chocolate
1 large egg, room temperature
1 tablespoon vanilla extract
¾ cup packed brown sugar ((165 grams))
⅓ cup granulated sugar ((65 grams))
½ cup chocolate chips ((90 grams))
Flaky sea salt

Steps:

  • Preheat oven to 350° F.
  • Grease 8"x8" square baking pan with olive oil.
  • Line pan with parchment paper, leaving overhang on 2 sides to make it easy to remove brownies from pan.

FUDGY OLIVE OIL BROWNIES WITH FLAKY SEA SALT



Fudgy Olive Oil Brownies with Flaky Sea Salt image

Indulge in fudgy brownies that include double chocolate, rich maple syrup, and a sea salt finish.

Provided by Jennafer Ashley

Number Of Ingredients 9

1/2 cup olive oil
1/3 cup maple syrup
1/2 cup warm water
1 t vanilla extract
2 large eggs
3/4 cup cacao powder
1/2 cup cassava flour
1/2 cup dark chocolate chips
1/4 t flaky sea salt

Steps:

  • Preheat the oven to 325ºF and line a baking pan with parchment paper, slightly overlapping the sides.
  • In a medium mixing bowl, stir together the olive oil, maple syrup, warm water, and vanilla extract.
  • Gradually stir in the cacao powder for about 20 seconds to fully combine. Add in the eggs and continue stirring for another 10 seconds.
  • Gradually stir in the cassava flour and fold in the chocolate chips. Pour the mixture into the center of the pan and spread it evenly with a rubber spatula.
  • Place the pan into the oven and bake for 30 minutes.
  • When ready, remove it from the oven and immediately sprinkle the sea salt on top.
  • Allow the brownies to cool in the pan at room temperature for 10 minutes.
  • Once finished, gently lift the brownies by gripping the parchment paper and set them onto a countertop.
  • Let the brownies cool for 20 more minutes before slicing into squares.
  • When ready, serve immediately or store in an airtight container for up to 5 days in a dry spot.

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

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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