Let me tell you about these brownies.
They taste like olive oil.
Now, many recipes tout ingredients in their titles that don’t always play a huge role in the flavor category. This one doesn’t. These actually taste like olive oil with some surrounding chocolate and a helping of coconut. So if you don’t like any of those ingredients, I’m sorry but these are probably not the brownies for you.
However, if you do like any (or all) of the above ingredients, you’re going to love these! I happen to be one of those people who could (did? I’m not telling!) eat these in spoonfuls out of the pan, who finds the flavor combination both sublime and addicting. The only real problem for me is that they’re not super awesome washed down with a glass of cold milk. Milk and olive oil? Not the best duo. But olive oil and chocolate and coconut with a few grains of salt? Oh baby, come to mama!
This Week I Ate..
- Eats Well With Others’ Chicken Enchiladas with Mashed Plantains. After a slightly panicked text message, I was reassured in replacing the red chiles with 3 chipotle peppers (with accompanying adobo sauce) and Boy and I could not love this dish any more. It was the perfect amount of spicy and the queso fresco on top completely won us over. (I used an entire 12 oz block). I wish I still had leftovers.
Olive Oil and Coconut Brownies
adapted from NY Times
Makes 16-25 brownies, depending on how you cut them.
- 6 tbsp olive oil
- 2 1/2 heaping tbsp cocoa powder
- 1/4 c + 1 tbsp water, boiling
- 1 oz unsweetened or bittersweet chocolate (I used 72%), finely chopped
- 1 large egg
- 1 large egg yolk
- 1/2 tsp vanilla extract
- 1 1/4 c sugar
- 1 c + 6 tbsp all-purpose flour
- 1/2 heaping tsp kosher salt
- 1 1/2 oz bittersweet chocolate (I used 60%), coarsely chopped
- 1 c shredded sweetened coconut
- extra kosher salt or fleur de sel for sprinkling
Preheat oven to 350F. Line an 8×8″ baking pan with foil and grease lightly with extra olive oil. Set aside.
Whisk together cocoa powder with boiling water until smooth. Add 1 oz unsweetened/bittersweet chocolate and whisk until melted and smooth. Whisk in olive oil. Whisk in egg, yolk, and vanilla. Add in sugar and whisk until completely incorporated. Switch to a spatula and fold in flour and salt until just mixed. Fold in coarsely chopped chocolate.
Pour half of the batter into the pan and smooth over. Sprinkle half the coconut over the batter. Then, in big spoonfuls, plop the rest of the batter over top the coconut and smooth over (it’s okay if it’s not perfect). Sprinkle with the remaining coconut and a good dose of sprinkling salt. Bake 25-30 minutes or until just set. Disregard the tester in this case because it won’t come out clean. Allow to cool completely on a rack.
This has been submitted to Sweets for a Saturday!