“To eat is a necessity, but to eat intelligently is an art.”
La Rochefoucauld
Pistachio Olive Oil Brownies…the healthy choice & TRUE!!
I made these yummy brownies & I made them with olive oil!! Believe it or not…they were scrumptious. If you are looking for butter laden, rich, dense brownies then these are not for you. But, if indulgence & counting calories are your kind of conflicting inclination, then these are right up your alley!!
Was surfing the net a few days ago & found this very interesting sounding brownie recipe…interesting because they were brownies made with olive oil accompanied by a stunning picture by Sabra @ Cookbook Catchall. The recipe that comes from Faith Heller Willinger’s new cookbook, Adventures of an Italian Food Lover is a twist on the traditional brownie in butter terms. The original recipe has a fruity olive oil which I didn’t have, but we loved how these turned out, & I was glad to be able to offer the kids a healthy brownie option.
I tried to make them healthier by adding some oats to the recipe & was worried that disaster might strike. They turned out just great & are are a lovely, healthy brownie option, specially for dessert. It was actually quite intriguing to learn that you can turn out olive oil brownies that taste so good!! My other alteration to the recipe was the use of pistachio nuts, my favourite pairing with chocolate in taste & visual appeal. The brownies had a semi-dry cracked surface & were moist within. I thought they were beautiful.
Equal Opportunity Kitchen is running a second round of their very successful first event Tried, Tested & True. The lovely ladies wanted to provide a forum for recipe sharing that people could go to when they needed something that was already proven, that wouldn’t fail and would shamelessly make them look great. 
Onto the recipe now as adapted from Sabra @ Cookbook Catchall
Ingredients:
Dark / bitter chocolate – 100gms (broken into pieces & melt in microwave)
Ingredients:
Dark / bitter chocolate – 100gms (broken into pieces & melt in microwave)
Extra Virgin Olive Oil – 1/3 cup
Flour – 1/2 cup
Flour – 1/2 cup
Rolled Oats – 1/4 cup
Sea salt – 1/4 teaspoon
Eggs – 2 large; at room temperature
Caster sugar – 2/3 cup
Vanilla extract – 1 teaspoon
Pistachio nuts – 2/3 cup; chopped (save some to sprinkle on top if you like)
Sea salt – 1/4 teaspoon
Eggs – 2 large; at room temperature
Caster sugar – 2/3 cup
Vanilla extract – 1 teaspoon
Pistachio nuts – 2/3 cup; chopped (save some to sprinkle on top if you like)
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Preheat the oven to 175C. Line an 8-inch (20cm) square baking pan with a lightly oiled and floured piece of parchment paper that overhangs the pan on two sides (this aids in removal later).
- Whisk the oil into the melted chocolate. Leave to cool.
- Whisk together the flour + oats + salt together in a bowl.
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In a large bowl, beat the eggs and sugar until pale, thickened and billowy, about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and optional nuts, stirring just until everything is combined. Pour into the prepared pan and distribute evenly.
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Bake for 22-26 minutes (note from the Traveler’s Lunchbox: I would recommend checking earlier to avoid over-baking – mine were just on the verge after 22 minutes). The top will be dry and crackly, though a toothpick inserted in the center should emerge still a little wet.
- Cool completely, then cut into squares. Serve with whipped cream, if desired.
Served with a cuppa coffee…bliss!!