Olive Oil & Pistachio Brownies

Olive Oil & Pistachio Brownies might be just the dessert you are searching for. This dairy free recipe serves 16 and costs 47 cents per serving. One portion of this dish contains approximately 3g of protein, 12g of fat, and a total of 198 calories. 355 people have tried and liked this recipe. This recipe from Love and Olive Oil requires granulated sugar, bittersweet chocolate, flour, and semisweet chocolate chips. From preparation to the plate, this recipe takes about 2 hours. Plenty of people really liked this American dish. Overall, this recipe earns a rather bad spoonacular score of 18%. Try Pistachio-Olive Oil Cake, Pistachio Olive Oil Cake, and Olive Oil Pistachio Biscotti for similar recipes.

Servings: 16

Preparation duration: 85 minutes

Cooking duration: 35 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.Whisk or sift together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.Combine olive oil and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.Whisk in eggs, one at a time, whisking completely after each one, until batter is smooth and shiny. Whisk in vanilla.Sprinkle dry ingredients over top of melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips and most of pistachios (reserving a tablespoon or two for topping, if desired). Spread into prepared pan, using an offsest spatula to smooth batter into corners. Sprinkle with reserved pistachios, cocao nibs, and flake sea salt, as desired.Bake for 30 to 35 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled, 1 to 2 hours, before slicing into squares. Brownies will keep in an airtight container for up to 5 days.

 

Step by step:

1. Preheat oven to 350 degrees F. Line an 8-by-8-inch baking pan with parchment paper; lightly butter parchment.

2. Whisk or sift together flour, cocoa powder, baking powder, espresso powder, and salt. Set aside.

3. Combine olive oil and chopped chocolate in a saucepan. Stir over low heat until chocolate is almost melted.

4. Remove from heat and continue to gently stir until smooth; the residual heat from the pan should be enough to melt the last few bits of chocolate.

5. Whisk in granulated sugar until incorporated; batter will be slightly grainy and paste-like.

6. Whisk in eggs, one at a time, whisking completely after each one, until batter is smooth and shiny.

7. Whisk in vanilla.Sprinkle dry ingredients over top of melted chocolate mixture and whisk or stir until just incorporated. Stir in chocolate chips and most of pistachios (reserving a tablespoon or two for topping, if desired).

8. Spread into prepared pan, using an offsest spatula to smooth batter into corners. Sprinkle with reserved pistachios, cocao nibs, and flake sea salt, as desired.

9. Bake for 30 to 35 minutes or until top is shiny and crackly and a toothpick inserted near the center comes out mostly clean. Cool on a wire rack for until completely cooled, 1 to 2 hours, before slicing into squares. Brownies will keep in an airtight container for up to 5 days.

Nutrition Information:

covered percent of daily need