Chocolate Olive Oil Brownies
Chocolate olive oil brownies are one of the most-searched dessert swaps online: the fudgy center stays, the crackly top stays, only the fat changes. Nocellara del Belice N°11's clean, robust character carries the chocolate instead of getting buried under it.
Ingredients
- 3/4 cup Nocellara del Belice N°11
- 1 1/4 cups sugar
- 3 large eggs
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk Nocellara del Belice N°11, sugar, and eggs together for about a minute, until smooth and slightly thickened.
- Sift in the cocoa powder, flour, and salt, and fold gently with a spatula just until no dry streaks remain, overmixing will make the brownies tough.
- Stir in the chopped chocolate.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 28 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached, not wet batter.
- Cool completely in the pan before lifting out and slicing, cutting too soon will make the brownies fall apart.
Nutrition
Serving size
1 brownie
Calories
422
Total fat
26g
Saturated fat
7g
Cholesterol
62mg
Sodium
156mg
Carbohydrates
49g
Dietary fiber
4g
Sugars
37g
Protein
5g
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How do I know when the brownies are done?
Don't overbake, they continue to set as they cool.
Does the cocoa powder matter?
Yes, use a good cocoa powder here, it carries a lot of the flavor.
How should I store these brownies?
At room temperature, covered, for several days.
What You'll Need
Nocellara del Belice N° 11
$39.99
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