Olive Oil Brownies

I tried to tell myself that I did not like these brownies.  They seemed to be missing the 'richness' one tastes when eating a brownie baked with butter.

...but the more I sampled a bite now and again, and the longer the brownie bites aged (overnight)...

...I decided that these very moist brownies are chocolate goodness, gooey, and satisfying. Yes, consuming the last brownie, I decided that the olive oil brownies are very, very good.

Cacao nibs top the olive oil brownies rather than nuts.  The nibs add a pure chocolate crunch that compliments the soft, smooth olive oil brownie base.

Olive Oil Brownies
(thank you, http://familystylefood.com/2011/04/olive-oil-cocoa-brownies/
for sharing the recipe)


Ingredients:

• 3 large eggs
• 1 1/2 c raw sugar
• 1/2 c. EVOO (olive oil)
• 2 t. vanilla
• 1 1/2 c flour
• 1/2 c cocoa powder (  I use an Italian cocoa powder; it is sooo rich)
• 1/2 t salt
• 1/4 c cacao nibs

Mixing

1. Preheat oven to 350 degrees; I preheat my oven an hour before most baking.
2. Line 8" square pan with parchment for easy removal of the baked brownies.
3. Beat eggs in mixer for one minute
4. Gradually add sugar; continue beating until eggs/sugar mixture is thick
5. (note-raw sugar did not completely dissolve)
6. Decrease mixer speed and s l o w l y add olive oil
7. Add vanilla
8. Sift flour, cocoa, and salt into bowl.  Stir into egg mixture.
9. Pour into prepared pan.
10. Bake 25 minutes
11. Let cool completely in pan; remove and cut into small pieces

These olive oil brownies freeze well.
I think I'll add espresso powder when I bake these again.

16,259

brownie bottom chocolate cheesecake

If a blog title can taste good, this one does - brownie - chocolate - cheesecake.

When this cheesecake was removed from the oven, the top displayed a mosaic of light and dark swirls.  Pretty is important.  

I baked this in my favorite 8" removable-bottom cheesecake pan.  The batter baked to a nice tall thick, rich, creamy chocolate goodness.  This is a very rich cheesecake; cut the pieces small.  And, it's at it's peak of deliciousness at room temperature.

With a brownie layer on the bottom, and a mousse-cheesecake layer on top, this is a winner.  All who tasted loved this.  My best compliment came from one who has tasted many of my cheesecakes.  She stated this was the best ever, even better than Cheesecake Factory - her all time favorite.

I just said, ....thanks...

You can find the original recipe here.  Listed below is my adaptation of the recipe.

Brownie Bottom Chocolate Cheesecake

for the brownie bottom (I mixed this in one pan and stirred by hand):

Melt together:

1 1/2 oz unsalted butter

1 oz chocolate, chopped (I used 3 squares of Olive and Sinclair Sea Salt [75%] Chocolate)

Add to chocolate/butter mixture and whisk until combined:

7 oz granulated sugar

2 oz golden syrup

1 1/2 oz melted butter

2 eggs

1 t. vanilla

Add and mix until smooth:

3 3/4 oz cake flour

1/2 oz Dutch-processed cocoa powder (I used Pernigotti)

1/2 t salt

Fold in 

1 1/2 oz semi sweet chocolate chips

Sit aside 1/2 c of the brownie batter.  Pour remaining batter into prepared cheesecake pan. 

Top with cheesecake batter (recipe below)

Top cheesecake batter with reserved brownie batter.  Swirl gently with knife.  Don't over-swirl!

Cheesecake batter:

Mix in stand mixer:

8 oz cream cheese at room temperature

2 1/2 oz granulated sugar

Add and mix well:

1 egg

1 t vanilla

1 oz chopped chocolate (I used 3 squares of Olive and Sinclair Sea Salt [75%] Chocolate)

2 T Dutch processed cocoa powder (I used Pernigotti)

2 T sour cream

Bake brownie cheesecake in 350 degree oven 40 - 50 minutes.  Allow to cool, then refrigerate TWO DAYS to allow flavors to develop.  Yes, you can eat this at any time; however, I have found that all cheesecakes are best after aging a couple of days at a minimum.

Serve at room temperature and in small slices.

...delicious...