Brownie Recipe from last nights Losing it with Jillian
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Thanks, bump!0
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To everyone who is worried about the taste of olive oil in baking, you can't tell the difference. I use it for all my baking and eveyone always comments on how rich everything is....0
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Thanks, having guests for dinner and this will make the perfect dessert!0
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Thanks for putting this on earlier! I made these for a dinner party last night and it was a BIG hit!! Super yummy!!:drinker:
Created by MyFitnessPal.com - Nutrition Facts For Foods0 -
BUMP!!!!0
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YUM YUM YUM!!! Thank you so much! I don't have honey on hand, but I'm sure agave syrup or brown rice syrup will work... the olive oil is such a small amount, I'm sure it won't be noticed, but I'm sure grapeseed or even canola could be substituted with no problem. Yes? Thanks again!!!0
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I made these last night, they are very chocolaty and more cake like, I brought some to work and let some people try them and they were very well received, I followed the recipe exactly and I would eat them again. I still have about 8-10 of them at home, I guess the kids cant try them tonight0
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To everyone who is worried about the taste of olive oil in baking, you can't tell the difference. I use it for all my baking and eveyone always comments on how rich everything is....
I second that! People will not notice if they don't know. I wrote my own brownie recipe a while ago and it uses EVOO and people love them! I would just recomend not licking the spoon as it will likely ruin it for you, since the batter with EVOO is not so good!0 -
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keeper!0
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At last! A somewhat healthy brownie! :happy:0
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bump :flowerforyou:0
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bump!0
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:flowerforyou: BUMP:flowerforyou:0
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To everyone who is worried about the taste of olive oil in baking, you can't tell the difference. I use it for all my baking and eveyone always comments on how rich everything is....
Thanks for posting the reassurance. I would've been very afraid to use olive oil even to spray the pan.
So... you use olive oil in your actual baking recipes as well? Like, subbing it for veggie oil & whatnot? Or just to grease the pan?0 -
Yum! Thanks for posting!0
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To everyone who is worried about the taste of olive oil in baking, you can't tell the difference. I use it for all my baking and eveyone always comments on how rich everything is....
Thanks for posting the reassurance. I would've been very afraid to use olive oil even to spray the pan.
So... you use olive oil in your actual baking recipes as well? Like, subbing it for veggie oil & whatnot? Or just to grease the pan?
I have been using olive oil and canola in baking recipes for years. No issues with taste. I sub for vegetable oil, and I also make an oatmeal cookie recipe where I sub canola oil for butter.0 -
olive oil??? Really? That just doesn't sound good.
On a funny side note. A few years ago my husband try to surprise me by making a brownie mix. The minute I walked in the house, I knew something was wrong. I tried one of the brownies and they tasted like french fries.
My husband, God bless him, had read "vegetable oil", had bypassed the bottle canola oil because he had never heard of such a vegetable, dug into the bowels of my pantry to find a jug labeled vegetable oil, which as it turns out was my fry oil. :noway:
I made these today, but replaced the olive oil with prune puree, worked fine,they turned out great. I don't use oil at all, never in the house, so I had to find an alternative, cause I sure as heck wasn't paying good $$ to buy olive oil just to make me some brownies...lol0 -
I may have to try these....0
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thanks for posting!0
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bump!0
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I made these last night. They were a decent enough size...I thought they'd be tiny. However, I wasn't super impressed with the flavor. They are chocolate-ish, but it didn't really satisfy my chocolate craving (but that is just my opinion) And, they are somewhat time-consuming to prepare. Not because they are complicated, but, I didn't realize that it was going to take THAT long for the egg to reach room temperature. It also took a long time for the honey mixture to cool down to room temp. So again, not difficult, but perhaps not the thing to make if you are in a hurry. Just some things to consider...0
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I made these last night but used canola oil instead of olive. I thought they were good. I could tell they weren't as sweet as other brownies, but I did use less honey. I didn't wait for the egg to come to room temp but they still turned out just fine. I would definitely make them again.0
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