I have an odd ability to memorize things easily. It’s almost scary how many songs I know. Old, new, boy bands, Motown, Taylor Swift, of course so much Taylor Swift, a song comes on, and the words just flow out of me. I also almost always shuffle my Amazon Music playlists because I remember the order of my playlists after just a couple listens and begin to anticipate songs.
I may or may not have a credit card number memorized – thanks internet shopping! I once even memorized ten minutes of a commencement speech the late Tim Russert gave when I was back in high school for a speech class. Most of it’s gone now, but if you gave me a copy and five minutes, I bet it would all come back. I know lines in movies and TV shows, and can remember what I did on certain days and also what I wore.
There are a couple recipes I know by heart. Not too many since I’m typically experimenting in the kitchen, but a few. Easy recipes like my peanut butter or almond butter cookies and things I make all the time like banana bread.
This is about to be one of those recipes. It’s pretty easy to make and it is on repeat in my kitchen. I recently joked on my Instagram story that I might live on these brownies. At least I think it was a joke 🙂
These are my favorite brownies, the brownies I feel like I have searched my entire life for. Though I can’t wait for you to make and taste them, you can tell a lot about how fantastic they are just by looking at these photos. Look at that crackly top with those crispy little bubbles. Then then that decadent center that is basically fudge. Then there’s the rich flavor you want from a brownie made even better by the addition of coffee and the fruitiness from the olive oil.
It won’t be long until you have this recipe memorized, and rightfully so.
Olive Oil Brownies
- Total Time: 45 minutes
- Yield: 9 brownies 1x
Description
The quintessential brownies with a crispy top and insanely fudgy center, plus a pop of flavor from espresso and olive oil.
Ingredients
4 ounces carob or dark chocolate
10 tablespoons extra virgin olive oil
2 teaspoons espresso powder
1 ½ cups coconut sugar
1/3 cup carob or cocoa powder
½ teaspoon sea salt
3 large eggs
1 tablespoon pure vanilla extract
2/3 cup paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 cup carob or dark chocolate chips
Instructions
Preheat oven to 350 degrees F/ 325 degrees F convection. Oil an 8-inch square pan.
In a large bowl, melt the carob, oil, espresso, and sugar in the microwave on 30 second increments, stirring in between, until melted and glossy. Stir in the carob powder, salt, and eggs, one at a time, until the mixture is thick and glossy. Stir in the flour and chips until just combined.
Pour into the prepared pan and bake 25-30 minutes until the top of the brownies is crackly and set. Cool completely in the pan before slicing and serving. Brownies may be stored in an airtight container at room temperature for up to 4 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 30 seconds.
Notes
Recipe adapted from Smitten Kitchen
Recipe is easily doubled and baked in a 9 by 13 inch pan
Feel free to add different mix ins like nuts or dried fruit
- Prep Time: 15 minutes
- Cook Time: 30 minutes
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