Sue from Palatable Pastime is hosting the Baking Bloggers as we explore brownies and bar cookies. She writes, "Let's get these lunch box favorites together just in time for back-to-school. Any type of baked brownie or cookie bar or dessert bar will do (even if just the crust is baked, as in bars topped with curd or something like cheesecake bars)."
I decided to make a salted olive oil brownie and finally opened up the salt blends that a friend had given me for my birthday back in May. The one I picked for this - I'll admit - I picked for the name. I mean look at it: "Magic Unicorn - use with anything. It's magic."
But, before I get to my recipe, here's that the bloggers are sharing...
- Chocolate Brownie Cake by Sneha's Recipe
- Chocolate Butterscotch Caramel Pecan Bars by Kelli’s Kitchen
- Cream Cheese Brownies starting with a Box Mix by A Day in the Life on the Farm
- Dark Magic Brownies by Culinary Adventures with Camilla
- Easy Salted Caramel Brownies by Cindy's Recipes and Writings
- Egg-Less, Butter-Less, Chocolate Ragi Brownie by Cook with Renu
- Frosted Sugar Cookie Bars by Food Lust People Love
- Milk Chocolate Sour Cream Cake Brownies by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- No Bake Reese’s Bars by Jonesin’ For Taste
- Nutella S'Mores Bars by Palatable Pastime
- Oreo Cheesecake Brownie Bars by Cookaholic Wife
- Peppermint Patty Brownie Bites by Karen's Kitchen Stories
- Pineapple Bars by Simply Inspired Meals
- Triangle Delight Bars by Sid's Sea Palm Cooking
Ingredients makes one 10" square pan of brownies or just over 2 dozen 2" squares
- 1/2 C flour
- 2/3 C 100% cocoa powder (I used a Dutch-process cocoa from Ghirardelli)
- 1/2 t baking powder
- 2/3 C olive oil (I prefer the stronger olive oils for this)
- 10 ounces bittersweet chocolate (I used a 60% in chip form from Ghirardelli)
- 1-1/2 C organic granulated sugar
- 4 large eggs
- 2 t pure vanilla extract
- salt for sprinkling (probably 1-1/2 t)
Preheat oven to 350 degrees F. Grease or butter an 10" square baking pan.
Whisk together flour, cocoa powder, and baking powder. Set aside.
In a medium mixing bowl, whisk together olive oil, sugar, eggs, and vanilla. Fold in the flour mixture and stir until just moistened. Stir in the chocolate chips. Spread into prepared pan, smoothing the top of the batter with a spatula. Sprinkle the top with your chosen salt. This version used Magic Unicorn, but I've also really enjoyed it with smoked sea salt.
Bake for 40 to 45 minutes or until top is shiny and crackly. A toothpick inserted near the center should come out mostly clean. Cool on a wire rack for at least 15 minutes before slicing and serving.