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
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.