Brownie Recipe from last nights Losing it with Jillian

13

Replies

  • mpos
    mpos Posts: 55
    Thanks, bump!
  • circusmom
    circusmom Posts: 662 Member
    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....
  • chelleim
    chelleim Posts: 78
    bump
  • BOGmama2010
    BOGmama2010 Posts: 599 Member
    Thanks, having guests for dinner and this will make the perfect dessert!
  • sllynn030
    sllynn030 Posts: 4
    Thanks for putting this on earlier! I made these for a dinner party last night and it was a BIG hit!! Super yummy!!:drinker:

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  • nicki17
    nicki17 Posts: 41 Member
    BUMP!!!!
  • leanlindajean
    leanlindajean Posts: 25
    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!!!
  • jrich1
    jrich1 Posts: 2,408 Member
    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 tonight :)
  • Mellie13
    Mellie13 Posts: 424
    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!
  • caseynjason
    caseynjason Posts: 96 Member
    bump
  • makeitallsue
    makeitallsue Posts: 3,086 Member
    bump
  • abricklin
    abricklin Posts: 156 Member
    keeper!
  • jdier
    jdier Posts: 110 Member
    At last! A somewhat healthy brownie! :happy:
  • SkinnyJess
    SkinnyJess Posts: 123 Member
    bump :flowerforyou:
  • krb89
    krb89 Posts: 2
    bump!
  • PLUMSGRL
    PLUMSGRL Posts: 1,134 Member
    :flowerforyou: BUMP:flowerforyou:
  • lshunter
    lshunter Posts: 8
    bump
  • LittleSpy
    LittleSpy Posts: 6,754 Member
    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?
  • maestrachistosa
    maestrachistosa Posts: 202 Member
    Yum! Thanks for posting!
  • AmberWilkie
    AmberWilkie Posts: 33
    bump
  • oogiemoo
    oogiemoo Posts: 4
    bump
  • goro2533
    goro2533 Posts: 5 Member
    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.
  • imagymrat
    imagymrat Posts: 862 Member
    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...lol
  • bpayne78
    bpayne78 Posts: 249 Member
    I may have to try these....
  • bethany_jurries
    bethany_jurries Posts: 169 Member
    thanks for posting!
  • page68
    page68 Posts: 220 Member
    bump
  • pajamamama
    pajamamama Posts: 61
    bump!
  • tigersgirl
    tigersgirl Posts: 66 Member
    bump
  • maestrachistosa
    maestrachistosa Posts: 202 Member
    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...
  • Nelski
    Nelski Posts: 1,607 Member
    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.
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