Olive Oil Brownies with Toasted Breadcrumbs
Baking with olive oil may seem strange to Americans, but Mediterranean cooks have been doing it for centuries and with good reason….. Olive oil gives baked goods such as cakes, cookies, quick breads and muffins, a lovely fruity, floral flavor and light texture that butter just can’t deliver. Olive oil is healthy and will cut back on the cholesterol and saturated fat content of desserts too. Now, that doesn’t mean these brownies are super healthy or low calorie…but they are rich, moist and delicious!
A few things to remember when using olive oil in your baking: Be sure to buy a mild, low intensity extra virgin olive oil (typically stated on the label )I am a fan of Sistema Organa for baking. ..A high intensity olive oil will be too strong and the olive flavor will totally overwhelm and compete with the other flavors in your baking recipe. Also, when substituting olive oil for butter, reduce the amount by about 25 percent…If the recipe calls for ¼ cup of butter (4 tablespoons) use about 3 tablespoons plus 1 teaspoon of olive oil.
When making these brownies, do NOT overbake. The brownies are done with the sides are set and the center is still a bit gooey...These are fudgy brownies and baking them for even a minute too long, can change the consistency drastically. Take my word! Enjoy..