Olive Oil Brownies

Votes: 7

Time: 2 hours.
Complexity: easily
Quantity: 16 cakes

Olive oil is simply made for brownies. The brownies turn out more "mature," with a distinctive natural flavor. Olive oil is an excellent substitute for butter, giving the dessert a dense texture and enriching it with monounsaturated fats.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

3/4 cup mature, fruit-flavored olive oil, plus extra for greasing the pan
1.5 cups premium flour
1/3 cup cocoa powder
1/2 tsp fine salt
110 g bittersweet chocolate, chopped
2 tbsp. sugar
4 large eggs, lightly beaten

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: semi-sweet chocolate, premium flour, eggs, cocoa

Cooking the dish according to the recipe:

Preheat oven to 180°C. Line a 23 x 33 cm baking dish with foil, leaving an extra 5 cm of foil on at least two sides. Grease the foil (except for the overhanging edges).

In a medium bowl, whisk together the flour, cocoa powder, and salt. Melt the chocolate and butter in a small saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture and mix well.
Pour the batter into the prepared pan and bake for 30-35 minutes, until a toothpick inserted into the cake comes out clean and comes out clean.

Let the cake cool completely on a wire rack without removing it from the pan. Remove the cake by lifting it using the overhanging edges of the foil. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

Categories:

recipe / Desserts / Cakes / Brownie / Food Network - recipes / American cuisine

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