Sweet Treat Box Recipe
olive oil cake, fudgy espresso brownies, hot donut dots 730-940 cal
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Ingredients
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Olive Oil Cake
Fudgy Espresso Brownies
Hot Donut Dots
Method
Olive Oil Cake
- 1
- 2
Dry ingredients
In a medium bowl, whisk together 1.5 cups all-purpose flour, 2 tsp baking powder, and 0.5 tsp fine salt until evenly combined.
- 3
Wet ingredients
In a large bowl, whisk 3 large eggs and 1 cup granulated sugar until slightly thickened and pale (about 1–2 minutes). Whisk in 0.5 cup extra-virgin olive oil, 0.5 cup whole milk, 1 tbsp lemon zest and 1 tsp vanilla extract until smooth and homogenous.
- 4
Combine
Add the dry ingredients to the wet in two additions, folding gently with a spatula until just combined. Do not overmix — the batter should be smooth and pourable.
- 5
Bake
Pour batter into the prepared pan, smooth the top, and bake on the center rack for 30–40 minutes (check at 30 minutes). Cake is done when a toothpick inserted in the center comes out with a few moist crumbs and the top springs back lightly.
- 6
Fudgy Espresso Brownies
- 7
Preheat and prep pan
Preheat oven to 350°F (175°C). Line an 8x8-inch baking pan with parchment, leaving an overhang for easy removal.
- 8
Melt chocolate and butter
In a heatproof bowl set over barely simmering water (double boiler) or in 20–30 second bursts in the microwave stirring between bursts, melt 0.5 cup unsalted butter with 115 g chopped semi-sweet chocolate until smooth. Remove from heat and let cool 1–2 minutes.
- 9
Mix sugar and eggs
Whisk 1 cup granulated sugar into the slightly cooled chocolate mixture until glossy. Add 2 large eggs one at a time, whisking fully after each until incorporated. Stir in 1 tsp vanilla extract and 1 tbsp instant espresso powder (dissolves into the batter and deepens chocolate flavor).
- 10
Add dry ingredients
Sift or add and whisk together 0.75 cup unsweetened cocoa powder, 0.67 cup all-purpose flour and 0.25 tsp fine salt into the chocolate mixture. Fold gently until no streaks remain — batter will be thick and fudgy.
- 11
Bake
Spread batter evenly into the prepared pan and smooth the top. Bake 20–26 minutes, rotating halfway, until the edges are set and a toothpick in the center comes out with moist crumbs (do not overbake to keep fudgy texture).
- 12
Hot Donut Dots
- 13
Prepare coating and oil
In a shallow bowl, mix 0.5 cup granulated sugar and 1 tsp ground cinnamon; set aside. Pour 2 cups vegetable oil into a heavy-bottomed saucepan or deep skillet to a depth of about 1.5 inches. Heat oil over medium heat to 350°F (175°C) — use a thermometer for accuracy.
- 14
Mix batter
In a medium bowl whisk together 1 cup all-purpose flour, 2 tbsp granulated sugar, 1 tsp baking powder and 0.25 tsp fine salt. In a separate small bowl whisk 0.5 cup whole milk, 1 large egg and 2 tbsp melted unsalted butter. Pour wet into dry and stir until just combined — the dough will be a thick, slightly sticky batter suitable for scooping.
- 15
Fry donut dots
Using a teaspoon or small cookie scoop lightly greased with oil, drop rounded teaspoons of batter into the hot oil in small batches (do not overcrowd). Fry, turning frequently with a slotted spoon, until golden brown all over, about 1.5–2 minutes per batch. Maintain oil at 325–350°F to ensure even cooking without burning.
- 16
Drain and coat
Remove donut dots with a slotted spoon to a wire rack set over a baking sheet to drain briefly for 30–60 seconds, then immediately toss or roll in the cinnamon-sugar mixture to coat while still hot. Repeat with remaining batter.
- 17
Serve
Let the donut dots rest a few minutes so coating sets, then place 6–8 donut dots in the treat box alongside the cake slice and one brownie square. If packing for later, keep donut dots in a paper-lined container to preserve texture.
