EVOO Brownies

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Adapted from Weeknight Baking by Michelle Lopez, this two bowl brownie recipe was the first time I used extra-virgin olive oil instead of butter or margarine. This fudgy brownie takes just minutes to prep and can be made without electric equipment or cooktop.

Ingredients:

1 1/3 cups unsweetened cocoa powder
1 cup icing sugar
3 cups granulated sugar
1 ½ cups unbleached all-purpose flour
½ tsp. kosher salt
1 cup semisweet chocolate chips
4 large eggs, room temperature
1 cup extra-virgin olive oil
4 tbsp. water
1 tsp. pure vanilla extract

Instructions:

Preheat oven to 325F and line a 9×13-inch baking pan with parchment paper sprayed with nonstick spray.

Sift the cocoa and icing sugar over a bowl to remove any lumps. Add the sugar, flour, salt, and chocolate chips. Mix until combined.

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In a large bowl, whisk together the eggs, oil, water, and vanilla.

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Pour the dry ingredients over the wet ingredients and fold until just combined.

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Transfer the batter to the baking pan and bake for 40 minutes. Allow to cool to room temperature before slicing.

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