Olive oil and chocolate are a superb combination to indulge in and fortunately, both ingredients have a nutritional profile to make this dietitian's heart beat happy beats! I made brownies to please the healthy-dessert lover, such as myself, so I can get the satisfaction of health and flavor in one epic bite.
Saturday I went to an olive oil tasting workshop. I learned how to properly taste the olive oil like a pro, too. It is referred to as the 4 S's: Swirl, sniff, slurp, and swallow.
First you warm it with the body heat of your hand and swirl it around in a closed container. After a few swirls and some of the heat has transferred from your hands to the oil int he cup, you open the lid and breathe.
Immediately you're taken aback by how all of those molecules you just bounced around in the cup can create such a sensory experience and you've only just smelled it.
I tasted 2 different olive olives on my IGTV and I also made a brownie recipe that replaced the butter with olive oil!
Does it taste like olive oil? Nope! I was skeptical that might happen and was surprised I did not.
Basic Recipe for Brownies
Adapted from Understanding Food Principles and Preparation
1/4 cup Extra Virgin Olive Oil
1/4 cup dark baking cocoa
1 cup sugar
2/3 c. whole wheat flour
2/3 tsp. vanilla
Cooking spray to coat the pan
Preheat oven to 350 degrees F
Lightly grease an 8'' pan with cooking spray (I used coconut oil spray)
Measure cocoa into a mixing bowl
Add olive oil to cocoa and mix well
Add eggs, flour, sugar and vanilla.
Pour into 8'' prepared pan. Bake for 22 minutes, checking periodically for doneness.
Remove from oven and let sit. Top layer should be hard to the touch but interior will remain soft, even in brownies are frozen.