The weather this past week has been dreadful, leaving most of us holed up in our homes. While we may not be able to go out with friends or play sports outside (or go outside at all…), we can still learn a few new recipes. I posted a mochi brownie recipe a couple of months ago. While they are great and have a very unique texture, sometimes the original is the best. These brownies are easy, can be made in a couple of hours, and are perfectly fudgy. The addition of olive oil also creates a deep, rich flavor.
This recipe is adjusted from Love & Lemon’s “Best Homemade Brownies” recipe!
Ingredients:
1-1.5 cups granulated sugar
0.75 cups all-purpose flour
0.66 cups cocoa powder, sifted if lumpy
0.5 cups powdered sugar, sifted if lumpy
0.5-0.75 cups dark chocolate chips (semisweet works as well, or a chopped dark chocolate bar)
0.75 teaspoons sea salt
2 large eggs
0.5 cups extra-virgin olive oil (or canola oil)
2 tablespoons water
1-2 teaspoons vanilla
OPTIONAL: Topping of choice (I used candy eggs!)
Steps:
- Preheat the oven to 325°F. Lightly spray an 8×8 baking dish with cooking spray and line it with parchment paper.
- In a medium bowl, combine the sugar, flour, cocoa powder, powdered sugar, chocolate chips, and salt.
- In a large bowl, whisk together the eggs, olive oil, water, and vanilla.
- Sprinkle the dry mix over the wet mix and stir until just combined.
- Pour the batter into the prepared pan (batter will be very thick) and use a spatula to smooth the top.
- (Optional) Sprinkle topping of choice on top.
- Bake for 40 to 48 minutes, or until a toothpick comes out with only a few crumbs attached.
- Cool completely before slicing & serve.
I hope you enjoyed this recipe!
Sources: 1, Feature Photo
