These soft, chewy Walnut Fudge Brownies are made with Pompeian Picholine Extra Virgin Olive Oil and loaded with white chocolate chips and walnuts.
You know I love brownies, so I was super excited to try something a little different. I have been wanting to bake with olive oil for a while now, but just hadn’t gotten around to it until the other day. Let me tell you what, if you haven’t tried baked goods with olive oil, you are missing out! So what exactly is Picholine Olive Oil? Picholine is a medium-bodied extra virgin olive oil from Pompeian with hints of herbs, a green fruitiness, and a pleasing balance of bitterness, followed by a clean, light finish. So you can see why I was excited to try some baked goods with this vartietal.
I love the soft, fudgy texture of these brownies right after they are baked, but I also love how solid and crispy they get when cooled overnight. Normally I am a purist when it comes to brownies, but the chunky texture of these with walnuts and white chocolate chips is so good. I had a hard time eating less than two of them at a time, ok maybe it was three, but who’s counting?
Melting the chocolate first and then adding the oil and sugar, gives these brownies a delicious, flaky top that makes them irresistible. I hope you will give the Picholine olive oil a try soon and make yourself a batch of these brownies, enjoy and happy baking!
- 1 c semisweet chocolate chips
- ¼ c Picholine Pompeian Olive Oil
- ¾ c sugar
- 1 tsp vanilla
- 2 eggs, large
- 1 c flour
- ¼ tsp salt
- ½ walnut pieces
- ½ c white chocolate chips
- Preheat your oven to 350º and line an 8"x8" baking pan with aluminum foil.
- In a microwave safe bowl melt the semisweet chocolate chips for 1 minute, stirring half way through.
- Add the Picholine olive oil and stir until smooth.
- Next stir in the sugar, vanilla and eggs, the mixture will thicken.
- Add the flour, salt, walnuts and white chocolate chips, stir until it just comes together.
- Spread the mixture into the foil lined pan and bake for 30-32 minutes, until the edges are set and a tester has just a few crumbs.
- Cool in the pan 5 minutes, remove the foil and cool completely.
- Slice and serve.
So what else can you cook with this oil? The subtle yet distinct flavors of the Picholine olive oil make it great for cooking meats and making sauces, so you can pretty much create and entire meal of deliciousness. Which varietal will you try next? There are 3 Varietals to choose from, Arbequina, Koroneiki and Picholine – ranging from mild to full-bodied flavors. Each is a mono-varietal extra virgin olive oil that celebrates a single olive variety and with less than .5% acidity you can rest assured that only the highest quality olives are used. One of the really cool things about these new varietals is that you can track the origins of your exact bottle of oil and learn all about the process that goes into creating it. You can learn more, find recipes and even get nutritional information at Pompeian.
Looking for more recipes with olive oil? Try this Roasted Veggie Galette
or make of a bowl of this Edamame Salad with Chia Vinaigrette
This is a sponsored post written by me on behalf of Pompeian, all opinions are my own.