Olive Oil and Coconut Brownies
Updated May 2, 2024
- Total Time
- 45 minutes
- Cook Time
- 25 to 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾cup olive oil, plus more to grease pan
- ⅓cup cocoa powder
- 2ounces unsweetened chocolate, finely chopped
- 2large eggs
- 2large egg yolks
- 1teaspoon vanilla extract
- 2½cups sugar
- 1¾cups all-purpose flour
- ¾teaspoon kosher salt
- 2½ounces bittersweet chocolate, coarsely chopped
- 2cups shredded sweetened coconut
- Fleur de sel, for sprinkling
Nutritional analysis per serving (24 servings)
255 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 35 grams carbohydrates; 2 grams dietary fiber; 26 grams sugars; 3 grams protein; 132 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 350 degrees. Lightly grease a 9-by-13-inch baking pan.
- Step 2
In a large bowl, whisk together the cocoa powder and ½ cup plus 2 tablespoons boiling water until smooth. Add the unsweetened chocolate and whisk until the chocolate has melted. Whisk in the olive oil. Add the eggs, yolks and vanilla, and continue to whisk until combined. Add the sugar, whisking until fully incorporated. Using a spatula, fold in the flour and salt until just combined. Fold in the bittersweet chocolate pieces.
- Step 3
Pour half the batter into the prepared pan and smooth with a spatula. Sprinkle 1 cup of the shredded coconut on top of the batter. Pour in the remaining batter and smooth. Top with remaining coconut. Sprinkle with fleur de sel and bake until just set and firm to the touch, about 25 to 30 minutes. (These brownies solidify as they cool, so inserting a toothpick to check for doneness will not work; it does not come out clean.) Transfer the pan to a wire rack and allow to cool completely before cutting into 2-inch squares.
Private Notes
Comments
Worked splendidly as written, except that we used UNsweetened coconut and so appreciated the absence of cloying sweetness.
This came out pretty sweet, but nice if you like coconut. I used melted coconut oil instead of olive oil to intensify the coconut flavor. I found that the cooked brownies really stuck to the edges of my (buttered) metal baking pan, so I am glad I used -- and recommend to others -- a sling of parchment paper across the bottom of the pan. I did wait until cool to try to get it out. They are pretty soft, but I also cooked them until they "looked firm" rather than on an exact time table.
Thanks for previous notes. Had great results doing the following: used coconut oil and cut it back to 1/2c; cut back sugar to 1.75c; used 70% chocolate for the bittersweet; and baked in parchment. Served with sorbet — raspberry or blood orange, or some of each. (Also, you might soften the baking chocolate before adding because the water doesn't stay hot enough to melt it.)
I used 1.5 cups of sugar instead of 2.5 cups. Also used unsweetened coconut. The end product was subtly sweet in a good way. The crunch of the toasted coconut and the salt nicely offsets the fudgy taste and texture. I’d make this again.
Flavors were okay, but could have been more brownie like. The layers separated, which was disappointing, and I did think there was too much coconut, but went ahead with what the recipe calls for. Reduced sugar by 1/2 cup -- there was plenty of sugar. I'll stick with the Katherine Hepburn brownies!
These were good and I really appreciate the recipe only calling for 1 bowl. The call for a 9 by 13 baking pan is just ridiculous however. I was fully convinced I had prepared the wrong amount of batter. A 8 by 8 would do much better. I reduced sugar to around 1.5 cups but on a more indulgent you could go up to 1.75. I can't imagine having the full amount listed.
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