My current favourite brownies! These chewy olive oil brownies have a little more (coconut) sugar than a typical OE recipe, but it’s well worth it here.
A hint of hazelnut flavour from hazelnut flour, cocoa and dark chocolate, and a touch of olive oil make for some very interesting brownies. These are no bland white flour brownies, with only sugar to make them tasty – there’s a lot going on here, in a good way.
This recipe was also shared as part of a sponsored post with gebana on Instagram, featuring their organic extra virgin olive oil from Palestine.
- Dark Chocolate: some melted right into the brownies, and some chopped throughout.
- Olive Oil: baking with olive oil is a dream, and it pairs wonderfully with the bitter chocolate.
- Eggs: you could try subbing a flax egg, but they are key for the right texture.
- Vanilla: if using powder or paste, halve the amount.
- Coconut Sugar: quite a lot, but these are brownies, and it’s needed to balance out the chocolate and cocoa.
- Spelt Flour: light. As always, sub all-purpose if preferred.
- Hazelnut Flour: if you can’t buy this, make your own by grinding raw hazelnuts into a fine meal in a food processor.
- Cocoa: not to be mistaken with drinking cocoa. There should be no additional ingredients such as milk powder or sugar in your baking cocoa.
- Baking Soda and Sea Salt
Step by Step
Tips and Notes
If you don’t have a 20×20 cm tin, a 15×20 or another that is slightly larger or smaller will work fine. The baking time will change slightly so keep an eye on your brownies.
This is a thick batter and must be pressed into the tin. It’s normal, you haven’t made a mistake.
Use 70% or higher chocolate. Sweeter chocolate results in a less desirable texture, and makes the brownies far too sweet.
Sub cane sugar for coconut if it’s all you have on hand. I haven’t tested this and it does contain more water, so you may get softer brownies.
I haven’t tried to make this recipe vegan. Presumably a flax or other egg substitute would work, but I can’t speak on it.
If you need a gluten-free option, I recommend just going with my almond flour brownies instead. The texture is obviously different, but they were developed as GF, so it’s a safer option than trying to change this recipe.
I haven’t tested this recipe with Dutch process cocoa powder, just natural cocoa, and I am a bit concerned with how it might react. It’s a concern when using baking soda. In this case, I would recommend using natural cocoa to be sure.
More Brownie Recipes
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Double Chocolate Olive Oil Brownies
- 100 grams dark chocolate, roughly chopped divided
- 60 ml olive oil
- 2 large eggs at room temperature
- 1 teaspoon pure vanilla extract
- 200 grams coconut sugar
- 110 grams light spelt flour
- 100 grams hazelnut flour
- 50 grams cocoa powder
- ½ teaspoon sea salt
- ¼ teaspoon baking soda
- Preheat the oven to 190°C (375°F) and line a 20cm (8 in.) square baking tin with parchment paper.
- Gently melt 50 grams (1/4 cup) dark chocolate in a heat-proof mixing bowl.
- Whisk 60 ml (1/4 cup) olive oil into the melted chocolate. Cool to room temperature if needed.
- Add 2 eggs and 1 tsp vanilla to the chocolate mixture, and whisk again to combine.
- Add 200 grams (1 cup) coconut sugar to the mix and whisk again.
- Add 110 grams (3/4 cup) spelt flour, 100 grams (1 cup) hazelnut flour, 50 grams (1/2 cup) cocoa, remaining 50 grams (1/4 cup) chocolate, 1/2 teaspoon salt, and 1/4 teaspoon baking soda to the bowl.
- Use a wooden spoon or spatula to stir until fully combined, mixing until no streaks of flour remain, but avoiding over-mixing. The batter will be thick.
- Press into the prepared baking tin as evenly as possible. Bake for 18-22 minutes, or until the edges are set but the middle is still slightly soft.
- Cool for at least ten minutes before carefully removing from the tin and cooling fully on a wire rack. Leftover brownies will keep in an airtight container for up to a week and freeze well.