Olive Oil Brownies
Yields: 16 to 20 brownies
  • 1 cup all-purpose flour
  • ½ cup unsweetened cocoa powder
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 eggs
  • ¾ cup granulated sugar
  • ¼ cup brown sugar
  • 1 teaspoon espresso powder (optional)
  • 1 teaspoon vanilla extract
  • ⅓ cup Pompeian Classic Pure Olive Oil
  • ½ cup semi-sweet chocolate chips, divided
  1. Preheat oven to 350°. Spray a 9-inch square baking pan with baking spray and set aside.
  2. In a small bowl, whisk flour, cocoa, baking powder and salt. Set aside.
  3. In a large bowl with an electric mixer, beat the eggs and granulated sugar until light and fluffy (about 2 minutes). Add brown sugar, espresso powder and vanilla, continue to beat until combined. Slowly pour in the olive oil while continuing to beat, and then beat for another 2 minutes to combine.
  4. Add dry ingredients to wet ingredients, folding gently until combined. Fold in ¼ cup chocolate chips.
  5. Pour batter into prepared baking pan. Sprinkle top with remaining ¼ cup chocolate chips. Bake for 15 to 18 minutes, or until a toothpick inserted comes out with moist crumbs. (Be careful not to over bake to ensure a moist, fudgy brownie!)
Recipe by Alida's Kitchen at https://www.alidaskitchen.com/2014/06/30/olive-oil-fudge-brownies/