OK. I admit. Again. I was living under a rock all these years! Because I discovered brownies only recently. Am discovering that I LOVE brownies - big time. Oh, why did I not try these all these years? I am discovering I am partial to the fudgy, moist ones. Those made with melted chocolate tempt the die-hard chocolate lover in me. Add some toasted nuts and make them less sinful with the addition of olive oil - I am at a very serious risk of gorging on these every now and then. Someone stop me! Help!! The decadent looking Olive Oil Walnut Brownies on Deeba's PAB have been haunting me since the time I saw them. I finally made them and so very glad I did. Made with melted chocolate and olive oil, they are moist, chocolaty and so delicious! Crispy top, moist and chewy inside. The walnuts add the nuttiness and crunch which goes so very well with chocolate anytime. They take a third of cup of olive oil for a tray of brownies, a big plus for those counting calories or not wanting to use butter. Beware- since these brownies are not as rich as those made with butter and tend to be high on taste, you may realize that the entire batch is over even before you know it!
I have made the recipe as is on Deeba's blog, except for the reduction of sugar as she mentions that lesser sugar should be just fine. I found the brownies just about sweet, which is perfect for me. I think half a cup of chocolate chips should make these brownies extra decadent. That's a note am not going to forget the next time I make these bites - truly darned good bites Deeba, thanks a ton for yet another keeper of a recipe!
Dark chocolate, chopped - 115 grams(aprox) 4 oz
Olive oil, pure or light - 1/3 cup ( I used light olive oil)
Eggs - 3 large
Sugar - 1 cup ( I used fine grained).
All purpose Flour - 3/4 cup
Cocoa powder - 1 heaped tablespoon
Vanilla extract or essence - 1 teaspoon
Toasted Walnuts, chopped - 1/2 cup
Semi-sweet chocolate Chips - 1/2 cup ( I did not add, but you must add!)
Salt - 1/2 teaspoon( I did not use)
Extra Un-toasted chopped walnuts for topping
Procedure: Pre heat oven to 190 degrees C. Grease and line a 11 x 7 x 2 or 8 x 8 x 2 pan and line with baking parchment leaving an overhang if using a non-stick pan. Helps lift the entire thing out and you don't need to cut them in the pan.(Our precious non-stick bake-ware:-).Grease again. I used one 10 x 6 tray and a smaller one as I wanted the brownies thin.
Measure out and keep ready the rest of the ingredients. I am extra particular about this when a recipe calls for melted chocolate. Sift the flour and cocoa powder, set aside. Melt the dark chocolate and the olive oil in a microwave safe bowl. This will take approximately 1 minute on HIGH. Be careful not to overdo this bit. Mix well with a spoon, keep aside.
Take the eggs, sugar and vanilla essence in a large mixing bowl. Beat with an electric mixer on medium high speed for 2 and half minutes. This is how much time it took me to get the eggs fluffy. I am scared to over beat - will the brownies become cakey(?). With a spatula, blend in the melted chocolate mixture into the egg mixture. Fold in the sifted flour until just incorporated. Add walnuts and blend gently. The batter was thick-ish.
Transfer the batter to the tin. Top with the un toasted walnuts. They will toast perfectly well while the brownies bake. Bake for 20-25 minutes or till a tester comes out clean. DO NOT OVER BAKE. Its OK if there are a few crumbs sticking to the tester. The brownies will continue to cook in the tray while it cools. If you over bake, the brownies will not be moist. Cool the brownies in the pan. Cut and serve with vanilla ice cream.
The brownie is being sent off to Divya's 3rd Blog Anniversary Event. Hope you have sent in your entries!