They emerge from the oven so chocolatey and fudgy (gooey, almost, in the center) that you'll forget you're hurtling through space on a tiny aimless doomed speck of rock.
, which our Resident Genius, Kristen Miglore, wrote about in 2014. I'd had other olive oil cakes before, sure, but never one like this. It was so beautifully succulent in the center—custardy, almost—without feeling mawkish or overly dense. It was aromatic and floral, in the most nuanced of ways. It was basically effortless , yet a total showstopper.“I made the olive oil cake and my world changed. I wondered if I couldn't put olive oil in everything.
My brownie recipe, however, used canola oil instead of butter, so the switch to olive oil was easy in that case . I can theoretically understand why olive oil would give a super creamy brownie compared to butter , but I've always wondered if the olive oil really was better than the canola oil version . I'm too lazy to make 2 pans of brownies so I can compare them back-to-back and really note their differences.
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