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.
Ingredients
- 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
Gently melt half the dark chocolate. Whisk in the olive oil. Add the eggs (cool first if necessary). Whisk until fully combined. Whisk in the coconut sugar. Add the remaining dry ingredients. Stir to combine. The dough will be stiff – keep stirring. Press into a lined square baking tin. Bake, cool, and slice.
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.
Substitutions
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
Strawberry Brownies (dairy free)
Fudgy Breakfast Brownies (GF, vegan)
Almond Flour Brownies (GF, dairy free)
Black Bean Fudge Brownies (vegan)
More Olive Oil Desserts
Apple Hazelnut Cake (vegan)
Chocolate Chip Coconut Banana Bread (vegan)
Pain d’epices (dairy/egg free)
Vegan Chocolate Snack Cake
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Double Chocolate Olive Oil Brownies
Dairy free olive oil brownies made with caramel-scented coconut sugar, dark chocolate, and spelt flour. Fudgy, a bit crackly, and delicious.
Ingredients
- 100 grams (1/2 cup) dark chocolate, roughly chopped, divided
- 60 ml (1/4 cup) olive oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 200 grams (1 cup) coconut sugar
- 110 grams (3/4 cup) light spelt flour
- 100 grams (1 cup) hazelnut flour
- 50 grams (1/2 cup) cocoa powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon baking soda
Instructions
- Preheat the oven to 190C (375F) 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.
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.
Nutrition Information:
Yield:
9Serving Size:
1Amount Per Serving: Calories: 354Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 42mgSodium: 172mgCarbohydrates: 43gFiber: 4gSugar: 29gProtein: 7g
This data is provided by a calculator and is a rough estimation of the nutritional information in this recipe.
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