Freshfield Grove

Tales of Tasmanian Adventures in Olive Oil

A Tale of Two Brownies…

7 Comments

olive oil chocolate brownie

Wholemeal version on the left, Lucero version on the right.

I’ve baked brownies a couple of times recently. I’ve mentioned brownies before, and I still don’t feel they’re something I’m good at! This recipe from Lucero Olive Oil has been my go to (yes, using olive oil instead of butter – hooray!), but I’ve wanted to do some experiments using fewer refined ingredients. I found this one, on the lovely Passionate About Baking blog using wholemeal flour and raw sugar and decided to give it a go! The result is much cakier, but I have a confession… This second recipe calls for baking powder, and for some reason (well there are several, I’ve been a bit frazzled…) I read this as baking soda (aka bicarbonade of soda), and promptly added 1tsp of the stuff. I didn’t even realise what I’d done until partway through baking [“Oooh, how funny – that’s rising really well… oh noooooo!”] And I used all extra virgin olive oil in place of the combo of butter and oil (90ml in total).

So, the flavor is ok, the bicarb is mostly hidden by the chocolate, but overall these are a bit too cakey and crumbly for my perfect brownie. But I don’t think the use of wholemeal flour and soft dark brown sugar caused problems. I want to try this second recipe again, but would change the following:

  • Melt the chocolate alone, and then whisk in the oil – the only reason being that the aroma of good extra virgin olive oil being added to melted dark chocolate is simply divine. And much better than when the oil and chocolate are heated together!
  • I’d add maybe a tablespoon of full fat milk, just to increase the moisture level a little. Probably wouldn’t be needed if I’d used some butter.
  • Another top tip is that if you’re adding walnuts as I do because I LOVE the added texture of these, they should be added AFTER the flour has been folded in. If you add the walnuts and the flour together, the flour gets stuck in all the little walnut crevices, and it’s really REALLY hard to combine it all without beating the mixture. Which can tend to make the finished product rubbery 😦
  • And finally, I will pay attention to the recipe, and try and select the right ingredients!

If you want to read more about chocolate brownies, The Guardian did one of their excellent “How to make perfect…” series on the topic. But I’m off for now, I have brownies to eat 🙂 FFx

PS. Would love to know YOUR favourite brownie recipe – please share in the comments!

Author: FarmerFi

I'm a British doctor who married an Aussie, moved to Tasmania, and bought an olive grove. Now making extra virgin olive oil and olive leaf tea. I'd love you to join my adventures in the beautiful setting of Southern Tasmania.

7 thoughts on “A Tale of Two Brownies…

  1. Interesting about the olive oil. I would have thought it might add a “heavy” taste. I have trouble with the serious ‘extra virgin’ olive oil so if I was going to try this I would have to go for a lighter one. Anyway….I’d be happy to pluck either of yours off the page and eat them!

    Like

    • You need fresh extra virgin olive oil, as an old rancid one would certainly not do the taste any favours! I actually like the robust oils with chocolate, but it’s probably safer to experiment with a more delicate one to start with! Thanks for dropping by 😊

      Liked by 1 person

  2. Oh, I have to try the combination of olive oil and dark chocolate. I will have a think 🙂
    Brownies are always a treat and great tip with the walnuts.

    Liked by 1 person

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