Olive Oil And Coconut Brownies Recipes

OLIVE OIL AND COCONUT BROWNIES

Steps:

• Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
• In a large bowl, whisk together the cocoa powder and 1/2 cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
• Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.

OLIVE OIL BROWNIES

Steps:

• Preheat the oven to 350 degrees F. Line a 9-by-13-inch baking pan with foil, leaving a 2-inch overhang on at least 2 sides. Oil the foil (not including the overhang).
• Whisk together the flour, cocoa powder and salt in a medium bowl. Melt the chocolate with the oil in a medium saucepan over medium heat, stirring frequently. Let cool slightly. Stir in the sugar and eggs. Add the flour mixture, and stir to combine. Pour the batter into the prepared pan, and bake until a toothpick comes out with just a few crumbs, 30 to 35 minutes.
• Let the brownies cool completely in the pan on a cooling rack. Use the foil overhang to help lift them out of the pan. Cut into 16 squares. Store in an airtight container at room temperature for up to 3 days.

OLIVE OIL BROWNIES WITH COCONUT

Steps:

• Heat the oven to 350℉ (180℃). Lightly grease a 9-by-13-inch brownie pan with a cooking spray or greased with olive oil. In a large bowl, add together the cocoa powder and ½ cup plus 2 tablespoons boiling water, whisk until smooth. Whisk in the unsweetened chocolate until the chocolate melts. Add the olive oil, eggs, yolks and vanilla, and keep whisking until incorporated. Whisk in the sugar until completely dissolved and smooth. Using a spatula, fold in the flour and salt until just moistened without dry spots. Fold in the bittersweet chocolate pieces. Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle ¾ cup of the shredded coconut evenly on top of the batter. Pour in the remaining batter and smooth again with the same spatula. Sprinkle with the remaining cup of coconut evenly. Bake until just set and firm when touch, 27 to 36 minutes. (These brownies get harder inside as they cool, so using a wooden stick to check for doneness will not work; it will not come out clean.) Transfer the pan to a wire rack and let cool completely, at least 2 hours. Cut into 1-inch squares and serve.