Copycat Smitten Kitchen Olive Oil Brownies Recipe

37

Deb Perelman, the mastermind behind this treasure trove of recipes, has once again managed to transform the ordinary into something extraordinary with her Olive Oil Brownies. A sinfully good twist on the classic dessert, these brownies are rich, deeply chocolatey, and surprisingly simple to whip up.

Using olive oil instead of traditional butter, these brownies not only incorporate a heart-healthy fat but also bring a subtle fruity note that complements the robust flavor of chocolate. Perfect for those who adore a dense, fudgy center with a slightly crisp edge, the Smitten Kitchen Olive Oil Brownies promise to elevate your dessert game.

How to make Smitten Kitchen Olive Oil Brownies

Smitten Kitchen Olive Oil Brownies is a recipe featured on the popular food blog Smitten Kitchen, created by Deb Perelman. These brownies are notable for using olive oil instead of butter, which gives them a unique, slightly fruity flavor and a moist texture.

Ingredients:

• 1/2 cup (115 ml/4 ounces) extra-virgin olive oil
• 3 tablespoons (45 grams) unsalted butter
• 200 grams (7 ounces) of dark or semisweet chocolate (we aim for 70% cacao), chopped or use chips
• 3 large eggs
• 2 teaspoons (10 ml) vanilla extract
• 1 cup (200 grams) granulated sugar
• 3/4 cup (95 grams) all-purpose flour
• 1/2 cup (50 grams) unsweetened cocoa powder
• Heaped 1/4 teaspoon fine sea salt or table salt

Optional mix-ins:

• 1 to 2 cups nuts, chocolate chips, or a combination of both

Instructions:

1. Preheat the Oven: Set your oven to 350°F (175°C). Line an 8-inch square baking pan with parchment paper, allowing a little overhang for easy removal after baking. Lightly grease the parchment or spray it with non-stick cooking spray.
2. Combine Chocolate, Olive Oil, and Butter: In a microwave-safe bowl, combine the olive oil, butter, and chopped chocolate (or chocolate chips). Heat in short bursts in the microwave, stirring between each burst until the mixture is smooth and silky. Alternatively, you can set the bowl over a saucepan of simmering water (double boiler method) to melt the chocolate mixture.
3. Whisk Together Wet Ingredients: Transfer the melted chocolate mixture to a large bowl if it’s not already in one. Whisk in the eggs, one at a time, until fully incorporated. Then, stir in the vanilla extract.
4. Add Dry Ingredients: To the same bowl, add the sugar, flour, cocoa powder, and salt. Whisk everything together until just combined; try not to overmix. If you have any optional mix-ins like nuts or extra chocolate chips, fold them in now.
5. Bake: Pour the batter into your prepared pan and smooth the top with a spatula. Bake for 25 to 30 minutes, or until a toothpick inserted into the brownies comes out with moist crumbs attached (not completely clean).
6. Cool: Let the brownies cool in the pan on a wire rack. Once they’re cooled (or just barely warm), slice them into squares using a sharp knife. The parchment paper ‘handles’ can be used to lift the brownies from the pan for easier cutting.

Tips:

• Quality of Ingredients: The olive oil flavor will come through, so opt for a good-quality extra-virgin olive oil with a taste you enjoy.
• Chocolate Choices: Your choice of chocolate will drastically affect the flavor of the brownies, so try to use the best quality chocolate you can find.
• Do Not Overbake: To maintain a fudgy interior, these brownies should not be overbaked. Start checking for doneness around the 25-minute mark.
• Cutting Brownies: To ensure a clean slice, wipe your knife after each cut. If you’re not serving them immediately, cutting them while slightly chilled can also help you get neat squares.
• Storing: Brownies can be stored at room temperature in an airtight container for a few days. They also freeze well if they won’t be consumed quickly.

What to serve with

Serving Smitten Kitchen Olive Oil Brownies can be an event in and of itself, given their rich and decadent nature. However, pairing them with the right accompaniments can elevate your brownie experience to new heights. Here are some sumptuous options to consider when serving these delightful treats:

Classic Companions

• Vanilla Ice Cream: A scoop of good quality vanilla ice cream atop a warm brownie is a timeless combination. The contrast between the ice cream and the warm brownie, plus the interplay of textures, is simply divine.
• Whipped Cream: Light and airy whipped cream adds a fluffy contrast to the dense and fudgy brownies. A dollop on top can be dressed up with a sprinkle of cocoa powder or chocolate shavings.
• Fresh Berries: Strawberries, blueberries, raspberries, or a mix of fresh berries can add a tart, juicy component that cuts through the richness of the brownies, making for a refreshing bite.

Beverage Pairings

• Cold Milk: The classic glass of cold milk alongside a chocolatey brownie is comforting and familiar. Whether you prefer dairy or a plant-based alternative, the milk can cleanse the palate between bites.
• Coffee or Espresso: The robust flavors of coffee or a shot of espresso pair excellently with the brownies’ deep chocolate notes. They can both contrast and complement the dessert.
• Red Wine: For a luxurious pairing, choose a wine with notes of berry, plum, or cherry. A full-bodied red like a Zinfandel or Merlot can stand up to the dense brownies.

Elegant Extras

• Caramel Sauce: Drizzling a bit of caramel sauce over a brownie can add a sweet and sophisticated twist. You can sprinkle a little sea salt on top for a salted caramel effect.
• Nutella or Peanut Butter: For a nutty flavor, a smear of Nutella or a drizzle of melted peanut butter over the brownies before serving will not disappoint.
• Dessert Wines: A sweet Port or a Tawny dessert wine could create an indulgent, almost dessert-on-dessert experience.

Special Garnishes

• Sea Salt Sprinkle: A light sprinkling of flaky sea salt on top of the brownies before serving can enhance the chocolate flavor and add a crunchy texture contrast.
• Powdered Sugar Dusting: For an elegant touch, a light dusting of powdered sugar over the brownies can add visual appeal and a slight sweetness.
• Toasted Nuts: Toasted pecans, almonds, or walnuts can add a delightful crunch and nutty flavor.
• Orange Zest: A bit of freshly grated orange zest sprinkled on top of the brownies can provide a fragrant citrus note that pairs beautifully with chocolate.

Ingredients Substitutes

Switching up ingredients can be necessary for reasons like dietary restrictions, allergies, or simply because you’re out of a specific item. When making Smitten Kitchen Olive Oil Brownies, here are some common substitutions for the ingredients you might need:

Olive Oil

• Butter: If you don’t want to use olive oil, you can usually substitute melted butter in the same quantity for a richer flavor. This will change the brownies’ texture slightly and omit the distinct flavor that olive oil provides.
• Canola or Vegetable Oil: If you prefer a more neutral-tasting oil, you can use canola or vegetable oil in the same amount as olive oil.
• Coconut Oil: Melted coconut oil can be substituted for olive oil for a slightly sweet and aromatic flavor. Use it in a one-to-one ratio.

Sugar

• Brown Sugar: Replacing white sugar with brown sugar will give your brownies a deeper, caramel-like flavor and a bit more moisture.
• Maple Syrup or Honey: In a pinch, liquid sweeteners like maple syrup or honey can be used, but they might alter the texture and flavor. They are sweeter than sugar so that you would need less, and adjustments for the added liquid should be made (lessen other liquids in the recipe).

Eggs

• Flax Eggs: If you need a vegan substitute, you can make flax eggs by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water for each egg and letting them sit for a few minutes to thicken.
• Applesauce: As another vegan option, 1/4 cup of unsweetened applesauce can replace one egg, although it might make the brownies a bit more cake-like.
• Yogurt or Buttermilk: For each egg, 1/4 cup of yogurt or buttermilk can be used. It will add a slight tanginess and tender crumb.

Flour

• Gluten-Free Flour Blend: For those with gluten sensitivities, a gluten-free flour blend designed for baking can usually be used cup-for-cup in place of all-purpose flour.
• Almond Meal: Using almond meal or almond flour will make the brownies denser and add a nutty flavor. It is also a good gluten-free option. Because almond flour does not absorb liquid the same way, the texture may vary.

Cocoa Powder

• Dutch-process Cocoa: If the recipe calls for natural cocoa powder and you only have Dutch-process, it’s generally okay in this brownie recipe as the leavening isn’t as crucial as in other baked goods, like cakes.

Vanilla Extract

• Vanilla Bean Paste: This can be used instead of extract for a stronger vanilla flavor with the added visual of vanilla bean specks.
• Almond Extract: You can add a tiny bit of almond extract for a different flavor profile, although this is significantly stronger so use sparingly.

Chocolate Chips or Chunks

• Chopped Chocolate Bar: Any chocolate bar can be chopped into small pieces and substituted for chocolate chips. Pick your desired cocoa percentage based on how sweet or dark you like your brownies.
• Dried Fruit or Nuts: If you’re out of chocolate chips, or want a different flavor, consider dried fruit like cherries or cranberries or a variety of nuts for added texture.

Final Thoughts

With these instructions and tips, you’re all set to bake up a batch of the rich, fudgy Smitten Kitchen Olive Oil Brownies. They’re a delicious spin on the classic treat, and the subtle presence of olive oil will surely make for a memorable dessert experience.

More Brownie Recipes:

• Copycat NYT Brownies Recipe
• Chocolate Covered Katie Black Bean Brownies (Copycat)
• Sweet Street Brownies Recipe
• Cottage Cheese Brownies Recipe
• Copycat Dessert For Two’s Lemon Brownies Recipe