Print
Olive Oil Dark Chocolate Brownies, an Excellent Adventure
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 
I first made these when our second son, Matt, was about 2. We went to Davis, stopped by UCD, dropped by the cafeteria and had a brownie. This recipe originally comes from the UCD “Coffee House Cookbook.” These brownies have had many renditions, but I’ve always used olive oil. Because they’re made with olive oil, and the sugar and oil were reduced by at least a third, we call them the heart healthy brownies. (so it’s a stretch…) Olive Oil Brownies
Course: Dessert
Cuisine: Californian
Servings: 8
Author: Barbara
Ingredients
Olive Oil Brownies
  • 4 Eggs
  • 1-1/2 cups sugar
  • 1-1/2 cups olive oil
  • 1 tsp vanilla extract
  • 1-1/2 cups flour
  • ¾ cups high quality cocoa I use Droste
  • ¾ tsp baking powder
  • ½ tsp salt
  • 1 cup walnut chunks
Ganache Topping
  • 6 oz bittersweet or semisweet chocolate finely chopped, I use red label Valhrona
  • 2 tbs butter
  • ½ cup heavy whipping cream
Instructions
Brownies
  1. Preheat oven to 350 degrees. Gather your ingredients.
  2. Butter a 9 x 13 baking tin, dust the buttered tin with about 1 tablespoon of the cocoa.
  3. Beat the eggs and sugar together until they are light and amalgamated.
  4. Continue beating and add the oil gradually, as if making a mayonnaise. Add the vanilla.
  5. Combine the dry ingredients, sifting them.
  6. Add the dry ingredients to the egg mixture. Don’t over mix. Stir in the nuts.
  7. (Optional: you can add more chocolate chunks for an even richer chocolate sensation)
  8. Pour the batter into the greased and dusted pan.
  9. Bake at 350 degrees for 20 minutes testing for the doneness you would like. Makes about 16 brownies.
  10. Allow the brownies to cool while making the Ganache frosting.
Ganache
  1. Combine the finely chopped chocolate and butter in a heatproof bowl. If you leave the chocolate too chunky, it will not melt easily. You want to melt completely.

  2. Boil the cream. Pour the cream over the butter and chocolate mixture. Stir with a wire whisk until the chocolate is melted and you have a smooth, luscious, blemish free chocolate sauce. 

  3. Allow the frosting to firm up a little, keeping it very spreadable.
  4. Spread the frosting on the cool brownies. Wait until the frosting has hardened enough to
Recipe Notes

Notes: This recipe is easily halved. Make the same amount of frosting so the frosting is thicker. There are several renditions of these brownies. You can top the icing with a sprinkling of chunkie salt, with more walnuts and you can add various spices to the brownie mix.  This recipe was for Matt's and Jay's "excellent adventure."