Using olive oil gives these brownies, and any other baked goods, a delicious flavor and inviting texture. It's also a great way to add some healthy fats to your dessert. Flay tops the brownies with breadcrumbs for a nice crunch and recommends a small square with a cup of espresso for the perfect post-dinner sweet.
Recipe from Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle by Bobby Flay, Stephanie Banyas, and Sally Jackson. Copyright 2017 by Boy Meets Grill, Inc.
- nonstick cooking spray
- 2 tbsp unsalted butter, cut into cubes
- 3 oz high-quality unsweetened chocolate, coarsely chopped
- 2 oz high-quality bittersweet chocolate, coarsely chopped
- 1/2 tsp espresso powder
- 2 large eggs
- 1/2 cup granulated sugar
- 1/4 cup packed light brown muscovado sugar
- 1/2 cup plus 2 tbsp mild extra-virgin olive oil, such as Sistema Organa
- 1 tsp pure vanilla extract
- pinch fine sea salt
- 1/2 cup unbleached all-purpose flour
- 2 oz coarsely chopped semisweet chocolate
- 1/2 cup bittersweet chocolate chips
- 2 tsp mild extra-virgin olive oil
- (for olive oil-toasted bread crumbs) 2 tbsp mild extra-virgin olive oil
- 3/4 cup fresh whole-wheat bread crumbs
- 1 tsp sugar
- pinch fine sea salt
1. Make the brownies: Put a rack in the middle of the oven and preheat the oven to 325° F. Spray an 8-inch square baking pan with nonstick spray. Line with foil, leaving an overhang on two opposite sides. Spray the foil.
2. In a medium, heat-proof bowl set over a pan of simmering water, combine the butter, unsweetened chocolate, bittersweet chocolate, and espresso powder. Let the mixture melt over low heat, stirring occasionally. Remove and let cool slightly.
3. In a medium bowl, whisk the eggs and sugars together until smooth and pale. Add the olive oil, vanilla, and salt, and whisk until combined. Add the melted chocolate mixture and whisk until combined. Fold in the flour and the chopped semisweet chocolate and mix until just combined.
4. Scrape the batter into the prepared pan and smooth the top. Bake until the sides are slightly puffed and set but the center is still a bit gooey, about 25 minutes. Be brave: Underbaking the brownies is one of the secrets to their fudgy texture. Cool the brownies in the pan on a wire rack, about 2 hours, then refrigerate them for 30 minutes.
5. Make the glaze: In a medium heat-proof bowl set over a pan of simmering water, combine 1/4 of the chocolate chips and the oil. Stir until the chocolate is melted and smooth. Add the remaining chips, remove from the heat, and stir until smooth. Let cool for 5 minutes. Pour the glaze over the brownies. Sprinkle with the breadcrumbs*. Let set for at least 10 minutes before serving.
*To make the breadcrumbs: In a small sauté pan, heat the oil over medium heat until it begins to shimmer. Add the breadcrumbs and toast, stirring constantly, until light golden brown, about 5 minutes. Stir in the sugar and salt and cook until slightly caramelized, 2 minutes. Transfer to a plate and let cool completely.
Watch The Video
This recipe was recently featured in How Chef Bobby Flay Lost 15 Pounds Eating Burgers and Brownies.