What is black cocoa powder?

Black cocoa powder is a heavily alkalized Dutch-process cocoa, which means the acid has been neutralized. This process strips the cocoa of any bitterness and gives the cocoa powder its intense black color.

Can I make these in an 8x8 inch baking pan?

Yes, you can! Your brownies will be thicker and you'll need to increase your bake time.

How to cut brownies cleanly?

To get clean slices, make sure your brownies are completely cooled! I like letting it cool in the fridge before cutting. Run straight-edge knife (not serrated) under hot water, wipe clean and slice straight down. Make sure to wipe down your knife after each cut.u003cbr/u003e

Can I make these gluten-free?

Yes! Use a 1 to 1 cup gluten free flour. I love u003cstrongu003eu003ca href=u0022https://www.bobsredmill.com/gluten-free-1-to-1-baking-flour.htmlu0022 target=u0022_blanku0022 rel=u0022noreferrer noopeneru0022u003eBob's Red Mill 1 to 1 Flouru003c/au003eu003c/strongu003e.

Spider Web Olive Oil Brownies

Description

Fudgy Spider Web Olive Oil Brownies made with rich black cocoa powder and extra-virgin olive oil! These spooktacular brownies are loaded with bittersweet chocolate chips and decorated with a marshmallow web and edible candied eyeballs for the perfect Halloween treat!

Ingredients

8 Ounces (227g) Dark Chocolate Bar, roughly chopped
1 Cup + 1 Tablespoon (210g) Colavita Extra-Virgin Olive Oil
2/3 Cup (56g) Black Cocoa Powder
2 Teaspoons Espresso Powder
1 Cup (200g) White Sugar
1/2 Cup (100g) Brown Sugar, packed
3 Large Eggs + 1 Yolk, room temp
1 Tablespoon Vanilla Extract
3/4 Cup (90g) All-Purpose Flour
1 Teaspoon Sea Salt
1 1/2 Cups (255g) Chocolate Chips
1 Cup (45g) Mini Marshmallows
Edible Eyeball Candies

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Instructions

Set a rack in the center of the oven and set to 350ºF (180ºC).
Line a 9x9 inch square pan with parchment paper, leaving a 1-inch overhang for easy removal. Set aside.
Make Olive Oil Brownies - Fill a medium saucepan with 1–2 inches of water and bring to a simmer.
Add extra-virgin olive oil, 8 ounces of chopped dark chocolate, black cocoa powder and espresso powder into a medium sized heatproof bowl and place it over the pot of simmering water. Heat until chocolate has melted and the mixture is smooth. Using a kitchen towel, carefully remove the bowl from the simmering water and set aside to cool.
In a large mixing bowl, add white sugar, brown sugar, 3 eggs, 1 yolk and vanilla. With an electric mixer, whisk on high speed for 5 to 6 minutes. Mixture should be pale in color and thick.
Pour cooled chocolate mixture into the sugar/egg mixture and mix until combined.
Sift in the flour and salt and gently mix until there are very few flour streaks left.
Add chocolate chips and gently fold into the batter.
Transfer batter to prepared baking pan and bake for 35 to 38 minutes. Do not overbake! Allow to cool completely at room temperature or in the fridge.
To Decorate - Melt 1 cup of marshmallows in the microwave for about 20 to 30 seconds. It will puff up and become soft. Let stand for a minute and then use your fingertips to grab the melted marshmallow and pull it apart to make a web effect. Drape across the brownies and repeat until the top is covered (see note below). Add edible eyeballs. Slice and enjoy!

Notes

For the Marshmallow - You'll want to work quickly when working with the melted marshmallow. As it cools, it's harder to work with. You can pop it back in the microwave for 10 to 15 seconds to soften it again.
You can drape the marshmallow web on top of the brownies before or after you cut them in pieces.

Prep Time: 20 Minutes
Cook Time: 35 to 38 Minutes