Olive Oil Raspberry Brownies: a Bittersweet Symphony
Table of Contents
Recipe Introduction: Olive Oil Raspberry Brownies
Ever had one of those days where chocolate is the only answer? honestly, me too! what if i told you that you can easily make joy the baker olive oil raspberry brownies ? yep, it's a real thing, and it’s about to become your new favorite chocolate dessert .
These babies are fudgy , fruity, and oh-so-good.
A Brownie With History
Olive oil brownies recipe might sound a little out there, but trust me, it works! olive oil in baking goes way back.
It's super popular in mediterranean cooking. this raspberry brownie recipe is inspired by joy the baker recipe , blending classic flavors with a modern twist.
This recipe is pretty easy, even if you're not a baking whiz! from start to finish, it takes about 45 minutes.
You'll end up with 9 perfect squares. it's a great size to enjoy by yourself (no shame!) or share with a few friends.
Brownie Benefits
Let's be real, brownies aren't exactly health food. but hey, olive oil has some good fats, right? and those raspberries? they're packed with antioxidants! seriously though, these are mostly for pure enjoyment.
They're the perfect dessert for coffee . or maybe a sweet treat after a long day. what really makes these gourmet brownies special is the olive oil.
It creates a super moist and tender crumb. the bittersweet chocolate and fresh raspberries are a match made in heaven.
Plus, that sprinkle of sea salt on top? oh my gosh! it takes everything to the next level. let's get baking!
Okay, so you wanna make some seriously decadent brownies? let's talk about what you'll need. we're making joy the baker olive oil raspberry brownies , baby! this olive oil brownies recipe is gonna blow your mind.
Trust me, these fudgy olive oil brownies are where it's at.
Ingredients & Equipment
Main Ingredients
Alright, gather your goodies! Here's the lowdown on the stuff you'll need. It's an easy brownie recipe , promise!
- Bertolli Extra Light Tasting Olive Oil: ¼ cup (60ml) . This is KEY. Don't use extra virgin, it's too strong.
- Bittersweet chocolate: 8 ounces (225g) , finely chopped. Quality matters here, people! Splurge on something good. I love Valrhona.
- Granulated sugar: ¾ cup (150g) .
- Large eggs: 2. Get 'em to room temperature for better mixing.
- Pure vanilla extract: 1 teaspoon (5ml) .
- All-purpose flour: ¼ cup (30g) .
- Espresso powder: 2 teaspoons (6g) . This boosts the chocolate flavor like crazy.
- Baking powder: ¼ teaspoon (1g) .
- Fine sea salt: ¼ teaspoon (1.5g) .
- Fresh raspberries: 1 cup (125g) .
- Coarsely chopped pecans: ½ cup (50g) . Totally optional, but adds a nice crunch.
- Coarse or flaked sea salt: For finishing.
These bittersweet chocolate brownies with raspberries and olive oil are next level. seriously the best chocolate raspberry dessert ever. this homemade brownies is my go to dessert recipes baking recipes .
And unusual brownie recipes recipe you can find online!
Seasoning Notes
Let's talk flavor!
The espresso powder is a game changer. it doesn't make the brownie coffee flavored, it just deepens the chocolate intensity. if you don't have it, don't sweat it.
This is still a crazy delicious brownie recipe .
Sea salt is your best friend. Don't be shy with it. It cuts through the sweetness and makes everything pop. Think gourmet bakery vibes, right?
Quick substitution option: If you're feeling fancy, add a pinch of orange zest. It's amazing with the chocolate and raspberries!
Equipment Needed
Keep it simple, folks.
- 8x8 inch brownie pan. This is critical for the 8x8 brownie recipe .
- Parchment paper. Seriously, don't skip this. Makes life SO much easier.
- Medium heat proof bowl.
- Saucepan. For the double boiler setup to melt that chocolate.
- Electric mixer or whisk. Whichever you prefer!
- Rubber spatula. For scraping the bowl and getting every last bit.
- Measuring cups and spoons. Gotta be precise, people!
Honestly, if you don't have a double boiler, just use a metal bowl over a pot of simmering water. works like a charm! parchment paper's the mvp here.
Trust me on this! this perfect chocolate dessert is so worth it.
Olive Oil Raspberry Brownies: A Bittersweet Symphony
Okay, seriously, oh my gosh ! are you ready for the most decadent fudgy olive oil brownies ever? we're diving headfirst into joy the baker olive oil raspberry brownies .
It is truly, incredibly amazing! it's not just a dessert recipe . it's an experience, trust me. we are using this recipe as the starting point for our own easy brownie recipe adventure.
I mean, who knew that olive oil could make brownies so ridiculously moist ? seriously game changer.
Prep Like a Pro: Your Mise en Place Matters!
Before we even think about melting chocolate, let's get our ducks in a row. i'm talking essential mise en place , baby.
Grab that 8x8 brownie pan and line it with parchment paper. make sure you have that little overhang; you'll thank me later.
The overhand will make it easier to get your homemade brownies out. then preheat your oven to 350° f ( 175° c) .
I cannot stress enough how important that is! now, let's get our ingredients out and measured: ¼ cup (60ml) bertolli extra light tasting olive oil , 8 ounces (225g) bittersweet chocolate, finely chopped , ¾ cup (150g) granulated sugar , 2 large eggs , 1 teaspoon (5ml) pure vanilla extract , ¼ cup (30g) all-purpose flour , 2 teaspoons (6g) espresso powder , ¼ teaspoon (1g) baking powder , ¼ teaspoon (1.
5g) fine sea salt , 1 cup (125g) fresh raspberries , ½ cup (50g) coarsely chopped pecans (or other nuts of choice) , and some coarse or flaked sea salt, for finishing .
Let's Bake: step-by-step Brownie Bliss
Ready to get our bake on? Here's the lowdown:
- Melt the Magic: In a heat proof bowl, melt that bittersweet chocolate with the olive oil over a double boiler. Stir until it's smooth and dreamy. I used Valrhona chocolate brownies because that is what I had available. But Callebaut chocolate brownies would have been an awesome choice, too.
- Wet is Best: Remove from the heat. Mix in the sugar, then the eggs one at a time. Fold in the vanilla. The mixture should be glossy and ready to go.
- Dry It Up: Whisk together the flour, espresso powder , baking powder, and salt. Add it to the wet ingredients. Mix until just combined. Don't overmix! That's brownie crime. The wet ingredient will make the tender brownies come to life.
- Raspberry Rhapsody: Pour the batter into your prepped pan. Gently press those fresh raspberries into the top. Sprinkle with pecans, and a pinch of sea salt. The salt is the brownie enhancement you didn't know you needed.
- Bake to Perfection: Bake for 30 minutes . You want the edges set, but the center still a little wobbly. Remember the brownie wobble test is crucial!
- Cool Down: Let them cool completely before slicing.
Pro Tips: Secret Weapons for Epic Brownies
- Don't overbake! I cannot stress this enough. Fudgy is the goal, not cakey.
- The recipe calls for bittersweet chocolate brownies , but semi sweet will work in a pinch.
- A sprinkle of sea salt brownies at the end really makes the raspberry chocolate brownies sing. It brings out the intense chocolate flavor .
This easy baking method results in the perfect chocolate dessert . the hint of olive oil baking makes these brownies a little unusual, a little fancy, and a whole lot delicious.
These homemade brownies will definitely be a crowd pleaser. you can even call them gourmet brownies . enjoy, friends! you deserve it.
Alright, let's dive into some crucial notes for these Olive Oil Raspberry Brownies . Making homemade brownies should be fun, not stressful, ya know? We're talkin' easy baking , baby!
Recipe Notes for Baking Bliss
Think of these notes as your secret weapon. These aren't just suggestions, they're my little tricks for brownie success tips !
Serving Suggestions
Presentation matters, right? cut these gourmet brownies into squares. then dust them with powdered sugar. a scoop of vanilla ice cream? oh my gosh, yes .
Maybe a few extra raspberries on top? boom. you've got a decadent dessert . for drinks, brownies for coffee are perfect, or a glass of milk!
Storage Tips
Alright, so you somehow didn't eat all the joy the baker olive oil raspberry brownies in one sitting. honestly, i'm impressed.
Wrap them tightly in plastic wrap. keep them in the fridge. they'll last for about 3-4 days. want to freeze? wrap them individually.
They will last up to 2 months.
Reheating is easy! Nuke them for a few seconds. Just enough to warm them up. You want that fudgy center , right?
Variations
Want to mix things up? Okay!
- Dietary adaptation: For a gluten-free brownie option , swap the all-purpose flour for a gluten-free blend. Easy peasy.
- Seasonal ingredient swaps: Use blackberries instead of raspberries in the summer! Or cranberries in the winter. It is perfect for a fruity twist!
Nutrition Basics
Okay, let's be real. These are rich brownies . They're a sweet treat . But everything in moderation, right? One brownie has roughly 320 calories.
We've talked about how to make easy brownie recipe . the recipe uses olive oil baking which may even have health benefits.
These fudgy olive oil brownies can be easily achieved with olive oil brands for baking like bertolli extra light tasting olive oil .
Now, get in that kitchen and bake up a storm! Remember, have fun, experiment, and don't stress the small stuff. These homemade brownies are gonna be amazing. Happy baking!
Frequently Asked Questions
Can I use regular butter instead of olive oil in these brownies? What's the deal with olive oil in brownies anyway?
While you could substitute melted butter, the olive oil is what makes these brownies extra special! Using olive oil in these Joy the Baker Olive Oil Raspberry Brownies results in a super moist, tender crumb and a subtly fruity flavor that complements the chocolate and raspberries beautifully, a bit like a fancy cake from Harrods, don't you think? It also stays fudgy for longer. You can substitute with melted coconut oil, however this will change the flavour profile
My brownies came out cakey! What did I do wrong?
Cakey brownies are usually a sign of overmixing the batter or overbaking. Remember, you only want to mix until the ingredients are just combined. Also, be sure to check for doneness a few minutes early; these Joy the Baker Olive Oil Raspberry Brownies are best when they're fudgy! Similar to that perfect cup of tea, it's all about timing and finesse.
I don't have fresh raspberries. Can I use frozen ones in the brownies?
Yes, you can absolutely use frozen raspberries! Don't let them thaw, though toss them in frozen. Thawed raspberries will bleed and make the batter a bit wetter, potentially affecting the texture. Also, consider reducing the baking time by a minute or two; keep an eye on them!
How should I store these brownies, and how long will they last?
These Joy the Baker Olive Oil Raspberry Brownies are best stored in an airtight container at room temperature. They'll stay fudgy and delicious for up to 3 days. If you want to keep them longer, you can store them in the refrigerator for up to a week just bring them to room temperature before serving. Freezing is also an option; wrap them tightly in plastic wrap and then foil, they'll keep for up to 2 months. Just like that old tin of biscuits your nan used to hide!
Can I adapt this recipe to be gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free 1:1 baking flour blend. Be sure to use a blend that contains xanthan gum, as this will help to bind the ingredients together. Remember that gluten-free baked goods can sometimes be a little drier, so keep an eye on the baking time and don't overbake.
Is there a way to make these brownies even more decadent?
Oh, you're after a bit of poshness, are you? For extra indulgence, try drizzling the cooled brownies with a simple chocolate ganache (melt equal parts chocolate and heavy cream). You could also add a swirl of raspberry jam to the batter before baking or sprinkle with a generous amount of flaked sea salt.
Serve with a scoop of vanilla ice cream for the full afternoon tea effect!
Olive Oil Raspberry Brownies A Bittersweet Symph
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 320 calories |
|---|---|
| Fat | 20g |
| Fiber | 2g |