Black Forest Brownies

Black Forest Brownies
Makes 16 brownies
  • 1 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder, sifted
  • 1/2 tsp. baking powder
  • 1/2 tsp. instant coffee granules
  • 1/3 cup Pompeian Classic Mediterranean Olive Oil
  • 1/4 cup brown sugar
  • 1/4 cup chocolate chips
  • 1/4 cup semisweet mini chocolate chips
  • 1/4 tsp. salt
  • 1-1/2 tsp. vanilla extract
  • 2 eggs
  • 2/3 cup dried cherries, finely chopped
  • 3/4 cup granulated sugar

Preheat oven to 350o F and coat a 9-inch square glass baking dish with cooking spray.

In a small bowl, combine the flour, cocoa, baking powder, and salt.

In a large bowl, beat the eggs and granulated sugar with a handheld mixer, until light and fluffy. Add the brown sugar, coffee granules, and vanilla extract; beat for another 2 minutes. Add the Pompeian Classic Mediterranean Olive Oil in a slow stream with the mixer running, beating for 2 more minutes.

Stir the dry ingredients into sugar-egg mixture. Add the dried cherries and 1/4 cup chocolate chips and stir to evenly distribute.

Spread the batter into the prepared pan. Sprinkle with the mini chocolate chips.

Bake for 20-24 minutes or until the center of the brownies is slightly firm. Be careful not to overbake.

Cool in the pan on a wire rack, then cut.

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