Tuesdays with Dorie BWD: Olive-Oil Brownies

Doesn’t matter how many batches of brownies we’ve made before, they are always a fun bake. It helps that there seems to be an infinite number of twists on the classic. These Olive-Oil Brownies (what’s with that hyphen?) swap out the melted butter for EVOO and add in black pepper and some dried fruit. You can tell these are a bit different. For starters, they taste less sweet than typical brownies, maybe even slightly savory, likely due to a peppery oil plus actual pepper. Along with the dried fruit bits (I used cherries), this makes for a brownie that I think could hold up to a wine pairing, instead of just a glass of milk. They seemed a little dry on the top, but the inside kept a bit of fudginess. These were nice to try, although I’ll probably go back to a more standard recipe next time. If you don’t have the book Baking with Dorie: Sweet, Salty & Simple by Dorie Greenspan, get it and join us as we bake through it every second and fourth Tuesdays. Don’t forget to check out the rest…