Brenda's Brownies

Brenda’s brownies

One of the most surprising things about the Queen Creek Olive Mill is the different, and often very innovative, ways they use olive oil. The mill has even found a way to incorporate some of the olive oil blends they make into desserts, like this brownie recipe created by Brenda Rea and reprinted here with the mill’s permission.


½ cup butter

4 ounces unsweetened chocolate

1 ounce bittersweet chocolate

1 cup all-purpose flour

1 teaspoon baking powder

2 cups sugar

¾ teaspoon salt

½ cup Queen Creek Olive Mill Dark Chocolate Olive Oil

4 eggs

1 tablespoon vanilla extract

2 cups chocolate chunks


Preheat oven to 350 degrees. Butter a 9x12 baking pan. On low heat, melt chocolate in saucepan, stirring constantly. Set aside to cool.

In a separate bowl sift flour, baking powder, sugar and salt. Melt butter, add olive oil and mix in one egg at a time.

Add in vanilla, and then chocolate. Fold in dry ingredients — don’t over-mix batter. Pour mixture into a pan, smoothing off the top. Sprinkle chocolate chunks on top. Bake for 25-30 minutes until brownies pull away from side of pan.


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