If you love homemade desserts, but don’t love to bake, this is perfect for you. This Olive Oil Brownies recipe, which comes from Bobby Flay’s cookbook, Bobby Flay Fit, really comes together in no time. You can also change it up by adding your favorite chopped nuts, white chocolate chips or even toasted coconut instead of breadcrumbs.
Read on for step-by-step instructions to make Bobby Flay’s unique take on a classic twist. Plus, check out our other back pocket recipes from our favorite chefs, influencers, cookbook authors and OXOnians.
What Does Olive Oil in Brownies Taste Like?
Baking with olive oil may seem strange to Americans, but Mediterranean cooks have been doing it for centuries and with good reason. Olive oil gives baked goods such as cakes, cookies, quick breads and muffins a lovely, fruity, floral flavor and light texture that butter just can’t deliver.
More importantly, olive oil is healthy and cuts back on the cholesterol and saturated fat content of desserts too. Now, that doesn’t mean these brownies are super healthy or low calorie but they are super rich. Just a small square with a cup of espresso is all you need to satisfy that sweet tooth.
Which Olive Oil is the Best For Brownies?
Be sure to buy a mild, low-intensity extra virgin olive oil. Bobby recommends Sistema Organa Olive Oil for baking. A high-intensity oil will be too strong and the olive flavor will totally overwhelm and compete with the other flavors in your recipe.
When substituting olive oil for butter, reduce the amount by about 25 percent. Meaning if the recipe calls for 1/4 cup of butter (4 tablespoons) use about 3 tablespoons plus 1 teaspoon of olive oil.
How to Make Olive Oil Brownies
- 2 tablespoons unsalted butter, cut into cubes
- 3 ounces high-quality unsweetened chocolate, coarsely chopped
- 2 ounces bittersweet chocolate, coarsely chopped
- 1/2 teaspoon espresso powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown muscovado sugar
- 5 ounces extra virgin olive oil (a mild blend)
- 1 teaspoons pure vanilla extract
- Pinch fine salt
- 1/2 cup unbleached all-purpose flour
- 2 ounces coarsely chopped semisweet chocolate
- Put a rack in the middle of the oven and preheat the oven to 325º F. Line an 8-inch baking pan with foil, leaving an overhang on the narrow ends. Spray the foil and pan with nonstick spray.
- Combine the butter, unsweetened chocolate, bittersweet chocolate and espresso powder in a medium bowl set over a pot of simmering water. Let the chocolate melt over low heat, stirring occasionally. Remove and cool slightly.
- Whisk the eggs and sugars together in a medium bowl until smooth and pale, add the olive oil and vanilla and whisk until combined. Add the melted chocolate and butter. Fold in the flour and the semisweet chocolate and mix until just combined.
- Scrape the batter into the prepared pan and smooth the top. Bake the brownies in the oven until the sides are slightly puffed and set and the center is still a big gooey, about 25 minutes. A toothpick inserted in the center will come out still gooey (Be brave! Underbaking the brownies is one of the secrets to the fudgy texture). Transfer the pan to a wire rack to cool completely, about 2 hours. Refrigerate for 30 minutes.
How to Make a Brownie Glaze
- 1/2 cup bittersweet or semisweet chips, divided
- 2 teaspoons mild extra virgin olive oil
- Fill a medium saucepan 1/4 of the way with water and bring to a simmer on medium heat. Combine 1/4 cup of the chocolate chips and the oil in a small bowl. Place the bowl over the water and cook, stirring occasionally until smooth. Add the remaining chips, remove from the heat and stir until smooth. Let cool for five minutes before pouring over the brownies.
How to Make Olive Oil Toasted Breadcrumbs
- 2 tablespoons mild extra virgin olive oil
- 3/4 cup coarsely ground breadcrumbs (from a French baguette)
- 1 teaspoon pure cane sugar
- Pinch of sea salt
Heat the oil in a small sauté pan over medium heat until it begins to shimmer. Add the breadcrumbs and sauté, stirring constantly until lightly golden brown. Stir in the sugar and salt and cook until slightly caramelized. Remove to a dish and let cool, and then sprinkle over the brownies.
Serve your guests with this Brownie Spatula for crumble-free results.