Tuesday, 3 April 2012

Chocolate Chip Olive Oil Brownies

While I plan my Easter baking, the family still needs treats in the cake tin. These brownies should keep them satisfied for a few days.

I tried this recipe, from Cookie Madness,  a while back, and while it was generally pretty good, there were a couple of points which let it down, the main one being there was just too little batter for the baking tin size, giving shallow, mean looking brownies. I wrote at the time that half as much batter again, in the same sized tin, would be a big improvement, so that's what I did this time. I also used a proportion of dark muscovado sugar, to try to make the brownies denser and chewier, and I think this worked too. Finally, I took out the nuts and added a mix of equal parts of white, milk and plain chocolate.

The result was very good - dense moist brownies, with an almost truffle-like texture; just the right depth, and with the light papery surface that good brownies need. I think I might have just cracked brownies made with oil here!

150g plain chocolate - at least 70% cocoa solids
120ml extra virgin olive oil
3 large eggs
130g caster sugar
100g dark muscovado sugar
1 1/2 teaspoons vanilla extract
105g plain flour
105 g chopped chocolate - 35g each of white, milk and plain

Pre-heat oven to 180C and prepare an 8"(20cm) square tin.
Melt the chocolate in a bowl over hot water, the whisk in the olive oil.
Beat the eggs, sugars and vanilla extract for 5 minutes, then fold in the chocolate mix.
Fold in the flour, then stir in the chopped chocolate.
Transfer to the baking tin, and bake for 25 minutes, or until a test probe is just clean (a few moist crumbs clinging is ideal).
Cool completely in the tin before cutting into bars and removing.


Caroline said...

They look pretty perfect to me - you must be really pleased to have cracked another classic in an oil incarnation! I bet CT is very pleased too!

Unknown said...

I love that dense/moistness that you only get from brownies... you can almost taste the butteryness... divine.

Hungryhinny said...

These look great - I'm so with you on brownies needing to be thick, thin ones just don't get the same dense fudgeyness!

MissCakeBaker said...

They look to have a gorgeous texture. I like the idea of using olive oil - so much better than all of the usual butter.

Phil in the Kitchen said...

They look just right to me. I knew you'd find the brownie answer.

Baking Addict said...

These look really good - thanks for the tips, will have to give this a go one day.

Hazel - Chicken in a Cherry Sauce said...

I definitely want to give these a try with your description of "almost truffle-like texture" - heaven!

Happy Easter :)

Chele said...

Great recipe development, they look like just the proper kind of brownies to have a with a wee cuppa.