Olive Oil Brownies with Coconut
Submitted by happyzhangbo
Olive oil brownies with coconut, made dairy-free with fruity olive oil instead of butter, deeply chocolatey from cocoa and two chocolates, with a layer of shredded coconut baked right through the middle and on top.
YIELD
30 servingsPREP
15 minCOOK
30 minREADY
48 minSwapping butter for olive oil gives these brownies a remarkably moist, fudgy crumb and a subtle fruity richness, plus they happen to be dairy-free.
The chocolate hit is serious. Cocoa powder is bloomed in boiling water to deepen its flavor, melted unsweetened chocolate goes in for intensity, and chunks of bittersweet chocolate are folded through for molten pockets.
The signature touch is the coconut. You pour in half the batter, scatter a layer of shredded coconut, then top with the rest of the batter and a final coconut layer, so there’s toasty coconut both hidden inside and crisped on top.
One thing to know: these set firm as they cool, so the usual toothpick test won’t come out clean. Bake until the top is just set and firm to the touch, then let them cool completely before cutting.
That cooling time is what gives them their dense, chewy texture.
Pro Tips
- Bloom the cocoa in boiling water as directed; it makes the chocolate flavor deeper and smoother.
- Don’t rely on a toothpick; bake until the top is set and firm, then trust the time.
- Cool completely, at least 2 hours, before cutting for clean squares.
- Use a fruity, good olive oil, since its flavor comes through subtly.
Variations
- Toast the coconut first for a deeper, nuttier flavor.
- Add chopped almonds or a drizzle of dark chocolate on top.
- Use dark chocolate chips in place of the bittersweet chunks.
Ingredients
Directions
Heat the oven to 350℉ (180℃).
Lightly grease a 9-by-13-inch brownie pan with a cooking spray or greased with olive oil.
In a large bowl, add together the cocoa powder and ½ cup plus 2 tablespoons boiling water, whisk until smooth.
Whisk in the unsweetened chocolate until the chocolate melts.
Add the olive oil, eggs, yolks and vanilla, and keep whisking until incorporated.
Whisk in the sugar until completely dissolved and smooth.
Using a spatula, fold in the flour and salt until just moistened without dry spots.
Fold in the bittersweet chocolate pieces.
Pour half the batter into the prepared pan and smooth with a spatula.
Sprinkle ¾ cup of the shredded coconut evenly on top of the batter.
Pour in the remaining batter and smooth again with the same spatula.
Sprinkle with the remaining cup of coconut evenly.
Bake until just set and firm when touch, 27 to 36 minutes. (These brownies get harder inside as they cool, so using a wooden stick to check for doneness will not work; it will not come out clean.)
Transfer the pan to a wire rack and let cool completely, at least 2 hours.
Cut into 1-inch squares and serve.
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