These Olive Oil Fudge Brownies are decadently rich, perfectly fudgy, and enhanced by the subtle, fruity notes of olive oil. Topped with a lush raspberry frosting and a unique raspberry balsamic glaze, they’re a sophisticated twist on a classic treat.
Ingredients:
For the Brownies:
- 175 grams (1 cup) semi-sweet chocolate chips, divided (half melted)
- 180 ml (3/4 cup) Baking Extra Virgin Olive Oil
- 200 grams (1 cup) granulated sugar
- 100 grams (1/2 cup) brown sugar
- 3 large eggs, at room temperature
- 12.5 ml (2 1/2 tsp) vanilla extract
- 150 grams (1 1/4 cups) cocoa powder
- 95 grams (3/4 cup) all-purpose flour
- 2.5 grams (1/2 tsp) salt
For the Chocolate Ganache:
- 175 grams (1 cup) chocolate chips
- 240 ml (1 cup) heavy cream
For the Raspberry Frosting:
- 226 grams (1 cup) unsalted butter, at room temperature
- 480 grams (4 cups) powdered sugar
- 150 grams (1 cup) fresh raspberries
- 5 ml (1 tsp) vanilla extract
For the Raspberry Balsamic Glaze:
- 240 ml (1 cup) balsamic vinegar
- 45-60 ml (3-4 tbsp) raspberry jam
Optional Toppings:
- Whipped cream
- Fresh raspberries
Instructions:
- Preheat your oven to 175°C (350°F). Line a 9×9-inch baking dish with parchment paper.
- Melt half of the chocolate chips and whisk them together with the olive oil. Set aside.
- In a separate bowl, vigorously whisk the granulated and brown sugars with the eggs and vanilla extract until the mixture is light and doubled in size.
- Blend the egg mixture into the chocolate and olive oil mixture. Sift in the cocoa powder and salt, stirring to combine.
- Gently fold in the flour, then the remaining chocolate chips, until just combined.
- Pour the batter into the prepared baking dish, smoothing the top with a spatula. Bake for 30 minutes or until a toothpick comes out with moist crumbs.
- While the brownies are baking, prepare the ganache by heating the heavy cream and pouring it over the chocolate chips. Stir until smooth and set aside.
- For the raspberry frosting, beat the butter until fluffy, then gradually incorporate the powdered sugar, fresh raspberries, and vanilla extract until you achieve a smooth frosting.
- Once the brownies have cooled, pour the ganache over them and spread evenly. Allow the ganache to set before topping with the raspberry frosting.
- Prepare the raspberry balsamic glaze by simmering the balsamic vinegar and raspberry jam in a saucepan until the mixture reduces and thickens.
- Drizzle the glaze over the frosted brownies.
Serve these Olive Oil Fudge Brownies as a luxurious dessert topped with optional whipped cream and fresh raspberries. Each bite is a blend of intense chocolate flavor, bright raspberry notes, and the rich, velvety finish of the balsamic glaze. Enjoy this gourmet twist on a beloved dessert.
