TWD/BWD: Olive Oil Brownies

 I debated whether to post about the brownies. 

 

There is no photographic evidence that I actually made them.  But, I did.  And, apparently, totally forgot to take photos.  

So, picture a plate of brownies.

What made this recipe different was the use of olive oil in place of butter, and the addition of raisins and black pepper.

Using oil in place of butter or shortening makes the baked good more moist, and this was true for these brownies.  They were super moist.

I did make two changes:

     I don't like raisins in most of my baked goods (bread is the exception, and then it has to be golden raisins).  I substituted dried sour cherries instead.  However, I guess I just don't like any dried fruit in my cakes, cookies, etc.

     Instead of black pepper, I substituted Aleppo pepper.  Chile pepper and chocolate are a delicious combination, and it did add a touch of heat to the brownies.  They weren't overly spicy, but there was definitely a bit of a background kick.

 Would I make these brownies again?  Possibly, but not with any dried fruit.  Mini chocolate chips would be a good choice along with the Aleppo pepper. 

Visit the Tuesdays with Dorie website to read about the opinions on raisins and pepper in brownies.