A healthier recipe of the classic brownies with all the taste! Because of the olive oil, they are chewy, moist and melt in your mouth without being too dense and heavy.
Have you ever met a person who doesn’t like brownies? I haven’t, but I’m sure there are a few rebels out there! However, the majority of people, regardless age, gender or ethnicity, get an instant increase in their heart rate when they hear the word brownies. In other words, brownies speak to the masses!
Now, I’m not gonna get into the hot topic whether brownies should be cakey or fudgy because for me there’s only one answer. If someone wants cakey brownies, why not just go and bake a cake? The whole philosophy behind brownies is to get a melt in your mouth, moist and intensely rich, chocolaty dessert more dense than a cake, that will tickle each and every one taste bud inside your mouth, giving you unparalleled satisfaction!
A classic brownie recipe uses butter and chocolate. But since this is a Mediterranean diet focused food blog, I think I owe it a healthier brownie recipe, with lots of olive oil! There is a common belief that vegetable fats are healthier that animal fat because they are rich in monounsaturated and polyunsaturated fatty acids, which are proven to have a positive impact on our overall health. And olive oil is at the top of the list!
All the olive oil I use in my cooking comes from my family’s own olive groves, which means that I haven’t bought a single bottle so far! But as a general rule, I can tell you that when buying olive oil you should choose one that’s cold pressed, has no additives, is not extracted with solvents, isn’t treated with heat and of course is not diluted with other oils. In general, this means virgin or extra virgin olive oil. If you find it a bit expensive and you’re thinking of buying a refined one, then I would suggest buying a small bottle of virgin olive oil instead and mixing it with another type of oil (like corn or sunflower oil) in your home. This way you know exactly what you’re eating 🙂
But why are brownies so appealing?
The large amounts of fat, chocolate and cocoa powder used, make them very tender, moist, soft and extra chocolaty giving them a superior melt-in-your-mouth quality and making them better than any chocolate cake you can find (except maybe this pure chocolate mousse cake!)
I really can’t say enough about this recipe! These brownies manage to be moist and fudgy but without being too dense and heavy. They’re a little crumbly, not overly sweet, with fruity undertones that complement their chocolate flavor! I’m so in love with them, I’m pretty sure that if Marie-Antoinette had tasted some, she would have indolently said: “let them eat brownies” !!! And brownies would have their own little place in history (though some suggest Marie-Antoinette never said this phrase).
Some notes/tips:
No bowls, no mixer needed for these brownies. You’ll only need a whisk and a pot or a large saucepan.
Use a mild, but good quality, fruity olive oil.
For extra chocolaty brownies replace 1/4 cup of the flour with the same amount of dutch processed cocoa powder.
These stay soft and moist for a lot of days (I think olive oil plays a part in this)
They taste better after one day so don’t be afraid to make them ahead!
Similar recipes:
Olive oil and sesame Cretan cookies
No bake oriental semolina cake (vegan)
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- ¼ cup (23 grams) dutch processed cocoa powder
- 1½ cup (300 grams) sugar
- ¼ teaspoon salt
- ¼ teaspoon cinnamon
- ¼ teaspoon instant coffee granules (preferably espresso)
- 1 teaspoon vanilla
- ½ cup (100 grams) olive oil
- 3 tablespoons (45 grams) milk
- 8 oz (225 grams) chopped chocolate, 55% cocoa
- 3 large eggs
- 1 teaspoon baking powder
- 1 ⅓ cup (200 grams) all purpose flour (measure first, then sift or fluff with a fork)
- Preheat oven to 350°F (175°C) and line a 8 in x 11 in (21cm x 28cm) with baking paper (you can also use a 10 inch round pan - 26cm in diameter)
- In a large pot or saucepan, whisk together cocoa powder, sugar, salt, cinnamon, and coffee.
- Add the vanilla, olive oil, milk and chopped chocolate. Heat gently over low heat, whisking constantly until chocolate is melted.
- Remove from heat and wait for a few minutes to cool down. Then add the eggs and whisk to combine.
- Mix flour with baking powder and add them to the mixture. Whisk until fully combined.
- Transfer mixture to the pan and bake for 25 – 30 minute or until center no more jiggly and a toothpick inserted in the center comes out with a few crumbs.
- Let brownies cool for 10 minutes and transfer to a rack to cool completely.
- Cut in square pieces
- Eat!
If you find the taste of olive oil overpowering or you have an olive oil with a strong taste, you can use half olive oil and half another vegetable oil.
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What would the bake time be if using a 8×8 pan?
Hey Chrissy! Since the brownies will come out a little taller using a 8X8 inch pan, I would increase baking time by 4-5 minutes. You can also start checking them with a toothpick after 30 minutes. If the toothpick comes out with batter they’ll need some time more. When it comes out with a few crumbs, they’re ready.
Happy baking! 🙂