Baking 101 — Olive Oil Brownies

Very few things in life are as irre­sistible and express as warm a wel­come to friends and fam­ily as some­thing fresh from the oven, and fall is the per­fect sea­son to trot out some sim­ple and deli­cious cakes and quick breads. Here we present a series of fast & fun recipes to get you back to bak­ing.

“Are you kid­ding me? Chocolate and olive oil is such a deli­cious com­bi­na­tion.  This recipe was inspired by a food blog com­pe­ti­tion that I judged recently. It’s so easy yet feels so sophis­ti­cated,” says Christine Cushing, whose olive oil works beau­ti­fully in her recipe.

Pecan Spice Olive Oil Brownies


100 gm bit­ter sweet choc (3 oz. )

1/3 cup Christine Cushing’s Vibrant extra vir­gin olive oil (75 ml)

¼ tsp.salt ( 1 ml)

1/3 cup all pur­pose flour (75 ml)

2 eggs

½  cup unbleached  sugar(125 ml)

1 tsp vanilla ( 5ml)
Grated zest of 1 orange
1/4 tsp. ground cloves (1 ml)
1/4 tsp. ground cin­na­mon (1 ml)

1/2 cup pecan halves


Preheat oven to 350 D.

Line an 8x8” square bak­ing dish with parch­ment paper or brush with butter.

Melt choco­late over a dou­ble boiler over barely sim­mer­ing water. Remove from heat and cool to room temperature. Whisk in olive oil until smooth. Meanwhile, toast the pecans on a bak­ing sheet for 7–8 min­utes until golden brown. Remove and cool. In another medium bowl whisk together, eggs, sugar, vanilla, orange zest, cloves, cin­na­mon and salt until pale and sugar has dis­solved.   Fold in choco­late mixture. Add flour and stir with wooden spoon or spat­ula until com­pletely blended.  Fold in pecans. Pour bat­ter into pre­pared pan and bake in oven at 350 D. for 20– 25 min­utes, until firm but still moist in cen­tre but crackly on top. Remove and cool to room temperature. Cut into squares and store in sealed container. Serves 8

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  • Neil

    Yum. These sound awe­some! I’ve made olive oil cake, but never con­sid­ered brown­ies… will have to try this recipe out.

  • Nicole

    I baked a batch of these brown­ies this after­noon and have to say they are mighty tasty.

    Cocoa Camino makes 100g choco­late bars which is per­fect for this recipe and if prop­erly melted at a low temp is a great *and cheaper* sub­sti­tute for bak­ing choco­late! I bought the rasp­berry dark and it worked per­fectly.
    Thanks for the great recipe