Chocolate Overload Brownies – a delicious recipe with butter, extra virgin olive oil, chocolate chips, flour, cocoa powder, salt. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350u00b0F
2
Grease a 9x9-inch square baking pan . Melt butter and 8oz of chocolate in a double-boiler and stir in olive oil gently until smooth and shiny. Remove from the heat and cool slightly.
3
Sift flour, cocoa and salt into a mixing bowl and set aside.
4
Whisk together eggs, sugar and vanilla in a mixing bowl until combined.
5
Slowly add chocolate mixture to eggs a little at a time so you don't cook the eggs and continue to whisk until combined.
6
Gradually add flour and mix to combine.
7
Add remaining 4oz of chocolate chips and combine.
8
Transfer batter to baking pan and bake for 40 minutes. When done, let cool for 20 minutes, remove from pan and cut into squares.
9
Best when cool but if you can't wait, add a scoop of vanilla ice cream on top.
1431
kcal
Calories
87
g
Fat
145
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 6 ounces unsalted butter, 1/4 cup extra virgin olive oil, 12 ounces Hershey's semi-sweet chocolate chips, 1 cup all-purpose flour, and more.
Yes, Chocolate Overload Brownies falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
