Olive Oil Brownies with Coconut Cream Frosting

A big hit among those who tasted these!

Ingredients

  • 2/3 cup  Olive Oil

  • 2 cups brown sugar  

  • 1 ½ cups unbleached flour

  • 1 ½ tsp  vanilla extract

  • ½ cup dark chocolate, mint and/ or peanut butter chips  

  • 1 tsp baking soda  

  • 3/4 cup of the most expensive cocoa powder in the shop

  • 1 tsp salt

  • 1 cup water

  • 2 substitute eggs.

Instructions

World+So+Sweet.jpg
  • Preheat oven to 350 degrees .

  • In one bowl, whisk together the olive oil, brown sugar, vanilla extract, & the 2 substitute eggs.

  • In a larger bowl, mix together the flour, baking soda, salt and cocoa powder.

  • Add the olive oil mixture to the flour mixture, and whisk until smooth.

  • Fold in the chips.

  • Prepare an 8” x 8” baking pan by rubbing lightly with olive oil.

  • Pour brownie batter into the baking pan. It should be about 2/3 full.

  • Bake for 22-25 minutes, or until a toothpick inserted into the brownies comes out with just a few crumbles of batter.

  • Let the brownies cool. Slice and serve. Recipe modified from here.

Coconut Cream Frosting

Ingredients

Coconut cream

Powdered Sugar

Vanilla Extract

Salt

Mix together until you love the taste! Begin with a half spoon of vanilla and a tiny pinch of salt.

Elaine Perlman

Elaine is aiming to pass two federal laws in the United States, the End Kidney Deaths Act and the Honor Our Living Donors Act. Elaine is the Executive Director of Waitlist Zero, an advocacy group that seeks to end the kidney shortage and provide kidneys to the 90,000 people who are waiting for their lives to be saved in the United States. Both Elaine and her son Abie gave their kidneys to strangers. Elaine founded the groups NYC One Kidney Club, Kidneys 4 Strangers, and Vegan Kidney Donors. She leads the Global One Kidney Club meetings and the Ask Me Anything meetings for the National Kidney Donation Organization. She is also on their Mentoring Team. Elaine cohosted an National Kidney Foundation workshop about the benefits of plant based eating to promote kidney health in addition to a cooking demonstration. Elaine has been a mentor for Plant Powered Metro New York during nine Jumpstarts that help people make the transition to plant based eating.

From 2016-2022, Elaine was a Professor and Program Director for the Peace Corps Fellows Program at Teachers College, Columbia University. For 30 years, she has been a teacher of nearly every subject for all grades from 2-11, in addition to 7 years of teaching children under the age of five. Elaine was a public school specialist teaching children in grades 2-5 about eating healthy foods in the South Bronx, Crown Heights, and Harlem through the Coalition for Healthy School Food. Elaine has painted eleven school murals. She completed the Columbia University course "Food and Nutrition For All," the Plant-Based Nutrition Certificate course from the T. Colin Campbell Center for Nutrition Studies and eCornell and the Main Street Vegan Coaching Certificate course.

http://elaineperlman.com/
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