Chocolate and olive oil share a natural harmony — the fruity, buttery notes of good olive oil deepen the richness of chocolate while keeping these brownies incredibly moist. This simple recipe comes together quickly and always vanishes fast (hence the nickname “Disappearing Brownies”). Finished with a melted chocolate bar frosting, they strike just the right balance between rustic and indulgent — perfect for potlucks, picnics, or an afternoon treat with coffee.
INGREDIENTS:
4 squares (4 ounces) unsweetened chocolate
2/3 cup extra virgin olive oil, mild or buttery tasting
4 large eggs
2 teaspoons vanilla extract
2 cups granulated sugar
1 1/3 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup nuts (optional)
1 large Hershey chocolate bar (for frosting)
METHOD:
Preheat oven to 350°F. Lightly grease or spray a 9 x 13-inch baking pan with nonstick spray.
In a microwave-safe bowl or small saucepan over very low heat, melt the chocolate squares with the olive oil, stirring until smooth. Do not overheat. Set aside to cool slightly.
In a large mixing bowl, beat the eggs, vanilla, and sugar together until well combined and slightly thickened.
In a separate bowl, whisk together flour, baking powder, and salt.
Add the melted chocolate-olive oil mixture to the egg mixture and stir gently to blend. Add the dry ingredients and mix just until combined. Fold in nuts if using.
Pour the batter into the prepared pan and smooth the top. Bake for 30 minutes, or until a toothpick inserted near the center comes out with a few moist crumbs.
Remove from oven and immediately lay the large Hershey bar on top of the hot brownies. Return the pan to the oven for about 1 minute, just until the chocolate softens. Spread the melted chocolate evenly over the surface with an offset spatula to create a glossy frosting.
Allow the brownies to cool completely before cutting into squares.
YIELD: Makes 16-24 servings
