Olive oil brownies with sea salt

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Olive Oil Brownies With Sea Salt Cakey Brownies, Olive Oil Brownies, Oil Brownies, Chocolate Olive Oil Cake, Sea Salt Recipes, Cookie Dough Cake, No Salt Recipes, Nyt Cooking, Brownie Recipe

Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.

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These olive oil brownies are ultra fudgy, moist, and decadent! They have shiny crinkled tops, crisp edges, and soft gooey centers loaded with chocolate chunks. They are quick and easy to make without butter and can be made dairy free. Brownie Recipes With Oil Instead Of Butter, Easy Brownies No Butter, Vegetable Oil Brownies, Brownie Recipes No Oil, Brownies Using Oil, Brownies With Olive Oil, Oil Brownies Recipe, No Butter Brownie Recipe, Brownies Without Butter Recipes

These olive oil brownies are ultra fudgy, moist, and decadent! They have shiny crinkled tops, crisp edges, and soft gooey centers loaded with chocolate chunks. There's no butter required, and the subtle olive oil flavor pairs perfectly with the melted chocolate. It also keeps the brownies moist longer!

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NYT Cooking on Instagram: "It's almost Friday, so ... Olive Oil Brownie. With sea salt. @clarkbar's recipe is at the link in bio. (Photo: @andrewscrivani)" Sea Salt Brownies, Sprinkle Brownies, Olive Oil Brownies, Oil Brownies, Sea Salt Recipes, Blondie Brownies, Flaky Salt, No Salt Recipes, Nyt Cooking

Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.

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