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!

print recipe

Pistachio Raspberry Olive Oil Brownies

by Julia Alvarez December-04-2019

Decadent, rich, earthy brownies with salty pistachios and tart raspberries.

Ingredients

• 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

Instructions

1. Preheat oven to 325°F. Chop chocolate to small chunks. In a double boiler (or, a heat-proof bowl set over a pot of simmering water, without touching the water), melt the chocolate into the olive oil, stirring gently until smooth. Set aside to cool. 2. In a medium bowl, whisk together eggs and brown sugar until smooth. Mix in vanilla. Once chocolate mixture has cooled some and isn't hot to the touch anymore, gently stir it into the egg and sugar mixture. 3. In a small bowl, stir together salt and flour. After about 3 turns, add in the pistachios and raspberries. Gently continue to incorporate flour mixture into the chocolate batter JUST until combined. This step is crucial to get the crackly top, and a tender brownie-overmixing will produce bad results 4. Pour batter into a 9x9 pan that is prepared with non-stick spray and parchment paper. Bake at 325 for 25-35 minutes, until a toothpick inserted into the center comes out with just a few clinging crumbs. Let the brownies cool completely on a wire rack before cutting into them.

Details

Prep time: 15 minutes Cook time: 35 minutes Yield: 16 brownies