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Date, Rye, and Olive Oil Brownies

3.0

(4)

Olive oil brownies on a wooden slat cut into pieces.
Kristin Teig

Rye flour, with its hints of nutty and malty flavor, perfectly complements the cocoa and dates in these fudgy brownies, and olive oil faintly underlines the fruity bitterness of chocolate. The key to these brownies is to not overbake them!

This recipe was excerpted from ‘Good & Sweet’ by Brian Levy. Buy the full book on Amazon.

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