Every good baker has a lot of secrets.
They have a secret stash of chocolate hidden in the back of the pantry (usually behind the garbanzo beans). They have an amazing recipe for the very best Peach Pie that they share with exactly zero people. They have a secret cookie scooper they don’t let anyone else use. There’s the vintage church cookbook they like to keep all to themselves, the stack of good puff pastry hidden under the ice packs in the freezer, and the secret spell they cast over all of their batters before they go in the oven… because bakers are actual wizards with magical powers and everyone knows it.
The secret to these dark and fudge brownies… because I try to share all of my best secrets… is Bertolli Extra Light Tasting Olive Oil. It’s perfect for baking! We get all of the good, cholesterol-free fats from olive oil without the overwhelming olive oil taste that we might not want in our sweet baked goods. Oh! Pro-tip: this olive oil is also great for frying. It has a super high smoke-point and can withstand high temperature for frying up treats. Win!
Now… to celebrate Bertolli’s 150th (!!!) anniversary, let’s treat ourselves to the best brownies!
To celebrate this stellar anniversary, join me in entering the Taste of Tradition Recipe Contest! Submit your favorite family or original recipe using Bertolli Olive Oils and/or Vinegars to BertolliOliveOil.Tumblr.com for a chance to win a stellar prize: a trip for 2 to Tuscany! You have until July 31,2015 but don’t delay! This is just too good not to celebrate!
This post is sponsored by Bertolli Olive Oil. All opinions are my own.
Substituting olive oil for butter is super easy, especially in chocolate brownies and cakes.
Here’s an easy conversion chart!
Brownies are all about the chocolate and what we can do to compliment the chocolate.
Chocolate never really needed any accessorizing, but more is more around these parts.
Espresso powder, an optional but highly recommended addition to these brownies, and a slightly bitter note and lovely depth to the chocolate.
Fresh raspberries add the perfect juicy, Summer sweetness to dark chocolate. Pecans, because we’re in the South and pecans are a necessity.
Dark chocolate and olive oil are melted and stirred over a double boiler. The two will marry into a loose and glossy mixture.
Chocolate and olive oil are added to the granulated sugar and stirred. The mixture will be a bit grainy. Not to worry, it’ll all come together.
We just need the magic of eggs!
Eggs will thicken the batter, giving it strength and structure.
Whisked until shiny!
As the eggs are whisked into the chocolate and olive oil batter, the sugar will dissolve and the batter will become perfectly glossy.
Our small bits of flour, espresso powder, baking powder, and salt are added to the chocolate goodness.
The 8×8-inch baking pan is lined in parchment paper, for easy brownie removal, and sprayed lightly with Bertolli Extra Light Tasting Olive Oil Spray. Just 100% olive oil and so great! We’re double sure our brownies won’t stick!
The batter is spread into the prepared baking pan and generously studded with fresh raspberries, coarsely chopped pecans (because why not!?), and a small sprinkling of coarse sea salt.
Gooey and baked! I like my brownies just a hint under-done. There’s nothing like a warm, gooey brownie to bring to life the depth of chocolate, the hint of fruity olive oil notes, and notes of fresh raspberries and intriguing salt!
- ¼ cup Bertolli Extra Light Tasting Olive Oil
- 8 ounces bittersweet chocolate, finely chopped
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ¼ cup all-purpose flour
- 2 teaspoons espresso powder
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- 1 cup fresh raspberries
- 1/2 cup coarsely chopped pecans (optional)
- coarse or flaked sea salt for finishing
- Place rack in the upper third of the oven and preheat the oven to 350 degrees F.
- Line a 8x8inch brownie pan with parchment paper, allowing excess paper to hang over 2 sides of the pan, making the brownies easier to remove. Spray the pan and paper with nonstick cooking spray.
- In a medium, heat-proof bowl set over a pot of simmering water, warm the olive oil and bittersweet chocolate together over low heat, stirring until the chocolate is completely melted and smooth.
- Remove from the heat and stir in the sugar. Beat the eggs in one at a time. Add the vanilla and beat until sugar is dissolved and mixture is smooth and glossy. Add the flour, espresso powder, baking powder and salt and whisk until the batter again becomes smooth and shiny.
- Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.
- Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!