Raspberry & Pistachio Olive Oil Brownies
Rich, earthy, nutty, and tart. This flavor combination is a little unusual but it works so well. The olive oil makes these moist and earthy, the pistachios add texture and saltiness. The occasional tart raspberry brings them the flavors and textures full circle.
There’s something for everyone inside of these!
These brownies are also perfect for when you’re out of butter. Instead of butter they use olive oil as the fat, which is surprisingly delicious.
This recipe comes from The Best Brownies Ever, and replaces the butter with olive oil… then the add-ins, pistachios and raspberries. If you’re adverse to the olive oil idea, you can always use butter instead (the same amount as oil). But don’t knock it 'till you try it, its surprisingly delicious!
- 1/2 cup olive oil
- 4 ounces bittersweet chocolate (~60% cacao)
- 2 eggs
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour
- 1/3 cup shelled, chopped pistachios 6 ounces fresh raspberries