Olive Toffee Brownies
Ingredients
- 8 Tablespoons 1/2 cup unsalted butter, cut up
- 5 ounces semi-sweet/bittersweet chocolate cut up
- 3 ounces unsweetened bakers chocolate cut up
- 5 large eggs
- 2 cups granulated sugar
- 1 cup dark brown sugar lightly packed
- 1 vanilla bean scraped
- 6 1/5- ounce can Lindsay Olives Recloseables large pitted olives, rinsed, drained, & pureed (comes out to about 3/4 cup once pureed)
- 1 1/4 cups white whole wheat flour
- 1 cup toffee bits
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x13 baking dish with parchment paper. Set aside.
- Melt the butter and chocolate in a double boiler, or in a microwave at 50% power at 30-second intervals. Set aside.
- In the bowl of a stand mixer fitted with the paddle, beat together the eggs, sugars, and vanilla bean scrapings until lifting the paddle from the bowl produces ribbons.
- On low speed, mix in the pureed olives.
- Continuing on medium-low, mix in the chocolate in a constant stream.
- Add the flour and let it mix on low until just combined. Remove bowl from mixer.
- Stir in the toffee bits, then spread into the prepared baking dish.
- Bake for 45 minutes, or until there's a nice crust on top and a toothpick inserted in the center comes out slightly moist.
- Cool completely before cutting and serving.
Notes
This is a sweet treat, for sure. If you'd like to reduce that, you can use more unsweetened chocolate and less semi-sweet/bittersweet chocolate, keeping it at a total of 8 ounces.
The toffee bits pretty much melt into the brownies, but that's part of their charm. They create little pockets of moistness that are pretty awesome.
The toffee bits pretty much melt into the brownies, but that's part of their charm. They create little pockets of moistness that are pretty awesome.