Uplifting Family with Bruce von Stein
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A little treat is a great way to lift your spirit after a stressful day. Join Bruce as he shares a delicious brownie recipe with some healthier substitutions.

Olive Oil Brownies
Serves 8-12
Cook time: 30 minutes
Total time: 35 minutes

¾ cup dark semisweet or bittersweet chocolate chips (at least 65% cacao)
2 teaspoons instant espresso powder
1/4 cup organic chocolate syrup
1/2 cup organic, extra-virgin olive oil
2 teaspoons organic, vanilla extract
2 large organic, pasture-raised eggs
1 cup organic granulated sugar, plus 1 heaping tablespoon for sprinkling
1 heaping teaspoon kosher salt
1/2 cup plus 3 tablespoons organic, pastry flour
1/4 cup plus 2 tablespoons organic, Dutch-processed cocoa
1 large pinch flaky sea salt

Pre-heat over to 350°F. Grease 8×8 square baking pan. Or even better, line with parchment paper for easy serving.
Melt the chocolate over a double boiler or medium-sized heavy saucepan. Be careful not to burn, so cook over a low flame and whisk.
Remove from heat when there a just a few tiny lumps left. Whisk in chocolate syrup and espresso powder.
Stir in the olive oil and vanilla to the pan. Then adds eggs and whisk until smooth.
Add the sugar, salt, flour, and cocoa powder, and whisk thoroughly enough to combine and ensure there are no lumps hiding in the batter. Stop! Don’t overmix or you’ll get tough brownies.
Pour the batter into a prepared pan. Sprinkle with the remaining sugar and a pinch of flaky salt.
Bake brownies for about 30 minutes. You can tell the brownies are ready when (1) they start to pull away from the sides of the pan and (2) the middle is puffed up and no longer liquid. Note: They’re not going to look fully baked, but trust me, to get gooey, rich brownies, you need to take them out now!
Cool the brownies and cut them into 1-2 inch squares.

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