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Tuesday, June 21, 2011

Chewy Brownies with Olive Oil

Whenever I bake brownies that are Phoebe friendly (that is, sans butter and milk chocolate), I usually go with a cocoa recipe and convert the usual 1 stick (or 1/2 cup) of butter to 1/4 + 2T of oil. (Because oil makes baked goods, well, oily, you have to use less.) Even though cocoa brownies are clearly cake-like brownies, my husband always balks and cries "dry!"

This time I tried a few strategies to increase chewiness and chocolate flavor: reduce flour, increase oil, add dark chocolate (no milkfat--just cocoa butter, which is the fat from the cocoa bean and therefore Phoebe friendly), replace some granulated sugar with brown sugar. Can you tell I'm a fan of America's Test Kitchen?

I'm not going to go so far as to claim this is a healthy recipe, but I do want to point out that olive oil, dark chocolate, and cocoa are all healthier ingredients than butter and milk chocolate. I also substituted whole wheat pastry flour, which is more tender than regular whole wheat flour, because I had it on hand. Healthy ingredients aside, these brownies passed the finicky-husband test!


Ingredients:
1/2 c flour
1/4 c cocoa
1 t baking powder
1/8 t salt
3.5 oz (100 g) dark chocolate
1/4 c extra light olive oil
2 eggs
1/3 c granulated sugar
1/3 c light brown sugar
1 t vanilla

Preheat oven to 350 degrees. Whisk first four (dry) ingredients together in a medium-sized bowl and set aside. Melt chocolate in microwave 30 seconds at a time (total of about 1 minute 30 seconds). Stir olive oil into melted chocolate and set aside to cool. Whisk eggs, sugars, and vanilla in large bowl. Pour chocolate and oil mixture into wet ingredients. Fold in dry ingredients just until blended. Pour into 8" square pan lined with aluminum foil. Bake for about 20 minutes. Brownies should be cracked on the surface but chewy inside.

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