Prep
30m
Cook
35m
Total
1h 5m
Ingredients
Method
Nutrition
Use a high-quality bittersweet chocolate. I recommend Guittard or Valrhona. Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio light tasting evoo. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead. Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top. When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.
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Prep
30m
Cook
35m
Total
1h 5m
Ingredients
Method
Nutrition
Use a high-quality bittersweet chocolate. I recommend Guittard or Valrhona. Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio light tasting evoo. If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead. Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top. When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.
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