Soft Olive Oil Brownies, 50% Cocoa
Dense, fudgy brownies made with couverture chocolate and fruity olive oil instead of butter, creating a tender crumb with subtle savory notes. Eggs and sugar are whipped until pale and fluffy before folding in melted chocolate and sifted flour. Baked at 160°C until just set, these brownies stay moist for days and pair beautifully with ice cream or whipped cream.
Ingredients
- 41 tbsp couverture chocolate 50-55% cocoa, meltedcocoa powder + cocoa butteradjust ratiotechnicaladds dairy
texture changes significantly
- 12 tbsp extra virgin olive oil
- 1 cup sugar
- 4 pcs eggs
- 1 cup flour, sifted
- whipped cream or ice cream, for serving(optional)
Instructions
- 1
Melt the couverture chocolate using a bain-marie, then stir in the olive oil.
- 2
Combine eggs and sugar in a mixer and beat until the mixture turns white and fluffy.
- 3
Add the melted chocolate mixture to the egg mixture.
- 4
Sift the flour and add it gradually to the batter, stirring smoothly until all ingredients are combined.
- 5
Pour the batter into a pan and bake in a preheated oven at 325°F for 30 minutes.
- 6
Cool and serve at room temperature with ice cream or whipped cream.
Tips
Use a bain-marie to prevent chocolate from overheating and becoming grainy.
Whip eggs and sugar thoroughly until pale to incorporate air and create a tender crumb.
Add flour gradually and fold gently to avoid overdeveloping gluten.
Good to Know
Keep at room temperature for up to 4 days, covered.
Batter can be prepared up to 2 hours ahead and refrigerated before baking.
Serve at room temperature with a scoop of ice cream or dollop of whipped cream.
Common Mistakes
Overbeat eggs and sugar: stop when mixture is white and fluffy to avoid dense brownies
Add flour too quickly or overmix: fold gently to prevent tough texture
Skip the bain-marie: direct heat can scorch the chocolate and create bitter flavor
Substitutions
Dairy-Free Swaps
General Alternatives
texture changes significantly