Olive oil brownies with sea salt from A Good Appetite at The New York Times by Melissa Clark

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Notes about this recipe

  • Churchim808 on September 12, 2024

    These were very good. I subbed half the olive oil for a more neutral vegetable oil. Although it was extra virgin, it had a strong olive flavor. This is not a cakey brownie like I usually make and one kid rejected them. I think they taste great and my 18 yo agrees!

  • ebalk02 on December 11, 2023

    Definitely good, but not my favorite. A totally fine option if you need a dairy free dessert, and it works well with gluten free flour.

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