Cakery Friday: Olive Oil and Coconut Brownies

This past Valentine’s Day something EPIC occurred. Adam {my now fiance} decided he was going to cook ME dinner. This was a first in our household, as I typically am the chef in the kitchen. I was nervous, and pretty sure the night was going to end with a large pizza, but I was wrong. He managed to whip up the most delicious meal, and to top it off, he made dessert! I thought the dessert portion was the bravest of them all! I am a tough critic, but apparently all of the time he has spent watching me in the kitchen has rubbed off. I was actually blown away by this dessert that I decided it was worthy of  a Cakery Friday.



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The recipe was taken from The New York Times.

Preheat oven to 350 degrees and lightly grease a 9 x 13 inch baking pan.

In a large bowl whisk together 1/3 cup of cocoa powder and 1/2 cup plus 2 tablespoons of boiling water until smooth. Add 2 ounces of unsweetened chocolate that has been finely chopped and whisk until the chocolate has melted. Whisk in 3/4 cup of olive oil. Add in 2 large eggs, 2 large yolks and 1 teaspoon of vanilla extract, and continue to whisk until combined. Add in 2 1/2 cups of sugar, whisk until fully incorporated. Using a spatula fold in 1 3/4 cups of all-purpose flour and 3/4 teaspoon of kosher salt. Finally fold in 2 1/2 ounces of bittersweet chocolate, coarsely chopped.



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Pour half of the batter into the prepared pan and smooth over with a spatula. Sprinkle 1 cup of shredded coconut over the top. Pour in the remaining batter and smooth. Top with remaining 1 cup of shredded coconut. Sprinkle with fleur de sel. Bake for 25-30 minutes until set. A toothpick test will not work on these brownies as they continue to set when they cool. Transfer to a wire rack and allow to cool before cutting them into 2-inch squares.



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Thank you for the scruptious meal…. but now that I know you can cook….




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For a printer-friendly version of this recipe click here: Olive Oil and Coconut Brownies adapted from The New York Times

xoxo,

Ali



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2 Comments on Cakery Friday: Olive Oil and Coconut Brownies

  1. Paula Feldman
    April 9, 2011 at 7:06 am (3 years ago)

    Morning Ali,

    Any recipe with olive oil is right up my alley. We still have about 50 kilograms of oil from last year which is perfect for baking and cooking in general. Thanks so much for posting this scrumptious recipe!
    hi from Italy, Cousin Paula

  2. Paula Feldman
    April 9, 2011 at 6:55 am (3 years ago)

    Afternoon Ali,

    Just found out that you have a blog…have done some reading and wanted to let you know that your Cakery Friday recipes are superb. Beautiful photos, recipes to try even other days of the week…

    hugs from Italy, cousin Paula

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