It seems like all those promises of cutting back on sweets are pretty much out window by the second week in
January. But no, that’s not the case at all.
You see, not everything baked with chocolate is bad for us and this recipe is a perfect example of that. Take the
healthy fats from the olive oil, add the cell-protecting antioxidants from the dark chocolate, plus a few more
ingredients and you end up with a very satisfying mini brownie cake.
No arm twisting necessary… I will eat this, NOW.
Adding coconut or any type of nuts to the batter will make this tasty treat even better. Or just try it this way for a
healthier option. Enjoy!
Olive Oil Mini Brownie Cakes
Adapted from DHC Fine Foods
Ingredients:
- 1/2 cup extra virgin olive oil, plus a little extra to oil the muffin pan
- 1/2 cup bittersweet dark chocolate, coarsely chopped
- 1/2 cup sugar
- 3/4 cup light brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2/3 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
You’ll also need a greased muffin pan
Preheat oven to 350°.
Melt the chocolate either in the microwave on low or on the stove using a double boiler or a metal bowl place over a pot of water.
Transfer the melted chocolate to a large bowl. Add the olive oil, sugar and light brown sugar mixing with a wooden spoon. Continue mixing, add eggs and vanilla.
Add in the dry ingredients, and mix to combine.
Distribute brownie mixture evenly into baking cups and bake for 25 to 30 minutes. The cakes should come slightly away from the side and feel firm to the touch.
Makes 9 cupcakes
