No one but the baker will know that extra-light olive oil replaces most of the butter in these intense fudgelike dessert bars.
  • 2/3 cup all-purpose flour
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup packed light brown sugar
  • 3 tablespoons extra-light olive oil
  • 1 tablespoon unsalted butter, melted
  • 1 large egg
  • 1-1/2 teaspoons vanilla extract

1. Preheat oven to 350°F. Lightly grease 8-inch square baking pan.

2. In a medium bowl, stir together flour, cocoa powder, cornstarch, baking powder, baking soda, and salt; set aside.

3. In large bowl, with an electric mixer, beat brown sugar, oil, butter, egg, vanilla, and 1 tablespoon of water until well combined. On low speed, beat in flour mixture just until combined.

4. Pour batter into prepared pan. Bake 20 minutes or until toothpick inserted in center comes out slightly moist and sides of brownie begin to pull away from pan. Cool in pan on a wire rack. Cut in to 16 brownies.

Nutritional Information
Per brownie: 128 calories, 5.4g total fat, 1.2g saturated fat, 2.6g monounsaturated fat, 1.3g polyunsaturated fat, 0.9g dietary fiber, 2g protein, 19g carbohydrate, 15mg cholesterol, 97mg sodium.

Date Published: 09/19/2005 > Printer-friendly Version
Makes 16 brownies

Prep Time