Skip to main content

Picual-Arbequina Brownies {Gluten-Free}


Years ago, R ordered chocolate mousse with olive oil and sea salt for dessert at local restaurant. And ever since, I have been borderline-obsessed with that combination. I love the overwhelming rich, lush complexity of both!


You can read about how I came to get such a lovely gift in my recipe post for Berenjenas con Miel (Eggplants with Black Honey): here. Also in that care package was a container of a Picual-Arbequina olive oil blend. 


This olive oil has a strong, grassy taste with a little bit of a spicy kick at the end. It's delicious and I knew that I wanted to use it in a dessert - with chocolate. I decided to whip up a batch of gluten-free olive oil brownies. So amazing. Am I allowed to say that about my own recipe??

Ingredients

  • 1/4 C gluten-free flour (I used a blend of sorghum and brown rice flours)
  • 1/3 C unsweetened cooca powder
  • 1/4 t baking powder
  • 1/4 t sea salt
  • 1/3 C olive oil (I prefer the stronger olive oils for this and used a Picual-Arbequina olive oil blend)
  • 5 ounces dark or bittersweet chocolate (70-75%), finely chopped
  • 3/4 C organic granulated sugar
  • 2 large eggs
  • 1 t pure vanilla extract
  • 1/3 C semisweet chocolate chunks or chips

Procedure

Preheat oven to 350 degrees F. Grease or butter an 8" square baking pan.

Whisk together gluten-free flour, cocoa powder, baking powder, and salt. Set aside.

In a medium saucepan, combine olive oil and chopped chocolate. Stir over low heat, with a spatula, until chocolate is almost melted. Remove from heat and continue to gently stir until smooth.

Whisk in granulated sugar until completely moistened. The brownie batter will be slightly grainy and paste-like. Whisk in eggs, one at a time, until batter is smooth and shiny. Whisk in vanilla. Gently fold in the dry ingredients until just moistened. Stir in chocolate chunks. Spread into prepared pan, smoothing the top of the batter with a spatula.

Bake for 30 to 35 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 until completely cooled before slicing and serving.

Comments

  1. Of course you're allowed to say that about your own recipes. How else would we know?

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Aloo Tiki {Pakistan}

To start off our Pakistani culinary adventure, I started us off with aloo tiki - potato cutlets. I'm always game for tasty street food. I found a couple of different recipes and incorporated those together for this version. Ingredients 6-8 small red potatoes, scrubbed 1 T cumin seeds 1 T fresh chopped parsley 1/2 t ground coriander 1 t minced garlic Procedure Boil the potatoes until they are tender. Drain and let cool. Mash the potatoes. Traditionally they are mashed without their skins. I left the skins on. In a small pan, toast the cumin seeds on high heat until the begin to give off an aroma and begin to darken. Remove from heat and transfer to a plate to keep them from cooking any more. Blend all of the spices into the mashed potatoes, then shape into small patties. If you wet your hands, the potato mixture won't stick to them. Heat a splash of oil in a large, flat-bottom pan. Dip each patty into beaten egg and carefully place in the oil. P