epicurious3.0
Olive Oil Brownies
These rye-flour olive oil brownies are sweetened with dates. Don't overbake them—it's important to pull them from the oven while they're still fudgy.
👤 Brian Levy📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●food processor
- ●bowl
- ●whisk
📝 Preparation Steps
1
Position a rack in the middle of the oven and preheat the oven to 325°F. Grease an 8-inch square lightweight metal pan.
2
In a food processor, pulse the dates until they are finely chopped but not yet a paste. Add the eggs and vanilla and blend with the dates. With the food processor running, add the oil slowly in a thin stream. Continue to puree for a few minutes until the mixture is very smooth and only some small specks of dates remain.
large eggs2
3
Sift the flour, cocoa, salt, and baking powder into a medium bowl and whisk to mix. Add half of the dry mixture to the date mixture in the food processor. Pulse to mix. Add the remaining dry mixture and process the dough until it’s homogeneous. Press the dough (it will be thick, like fudge) firmly into the pan, then level and smooth the top. Brush the top with a light, even layer of egg white—this is just to add some gloss. Evenly sprinkle the Maldon salt over the surface.
egg white, for brushing1
4
Bake for ⏱️ 15 minutes (if you have an instant-read thermometer, you’re looking for an internal temperature of 160°F). They’ll still be fudgy inside; do not overbake them!
5
Let the brownies cool completely in their pan on a cooling rack before eating them. Store tightly wrapped or in an airtight container at room temperature for up to 1 day, or in the fridge for up to 2 days.
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