This weekâs Tuesdays with Dorie recipe comes from Baking with Dorie. I chose Olive Oil Brownies because I am always happy to try a new brownie recipe and was intrigued to try this one – although it has some ingredients I was a bit suspicious of – black pepper, raisins (!) and olive oil… Hmm…
Ok, I’ll admit I riffed a bit on these ones because I was taking them to a dinner where there was a 3 year old looking forward to brownies and I didn’t think black pepper and raisins were a great intro to brownies đ I also used gluten-free flour (Bob’s Red Mill blend (affiliate link) is the one I use with excellent results) because one of the dinner companions is celiac. Then, because we were celebrating a few things, I added some fun mini M&M type candies on the top (and was glad I did – they actually needed the sweetness!)
So apart from those changes (!) I followed the recipe but I guess it’s more of a “Playing Around” version. I will not ever put raisins in my brownies (sorry, Dorie!) and black pepper will be reserved for a certain type of taster – I don’t imagine it’s for everyone (unless you can’t taste it much?).
I was worried about the texture as I always am baking with GF flour but they turned out well! You couldn’t taste the olive oil at all and not sure how this affected the texture (as opposed to using butter?) so I am not sure I would make them again but it was a fun experiment!
They were light and kinda fudgey (would have been more so with regular AP flour I think) and actually not as sweet as I though they would be. The added candies on top were NOT too sweet at all – in fact I think they needed them! Plus, aren’t they cute?
Very tasty and fun for a celebration!
Get the recipe for Olive Oil Brownies on p 208 of Baking with Dorie.
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Disclosure: I was provided with a copy of âBaking with Dorieâ for review purposes. I was not asked to write about the book, nor am I being compensated for doing so. All opinions are 100% my own.
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