Description
Rich and fudgy olive oil brownies. The olive oil lends a nice subtle nuttiness that complements the chocolate nicely. You’ll love how complex the flavor is! Perfect recipe to satisfy any chocolate craving.
Ingredients
Units
Scale
- dry ingredients
- 1/2 cup almond flour
- 1/3 cup unsweetened cocoa powder
- Optional: 1 teaspoon cinnamon
- 1/4 tsp baking soda
- 1/2 teaspoon salt – use 1/4 teaspoon if you almond butter is salted
- 1/2 cup dark chocolate chips
- wet ingredients
- 1/2 cup – 4 ounces – dark chocolate (I used 60% cocoa powder)
- 2/3 cup coconut sugar
- 1/4 cup extra virgin olive oil*
- 1/3 cup creamy natural almond butter
- 1 teaspoon pure vanilla extract
- 2 eggs
Instructions
- Prepare : Preheat your oven to 350 degrees Fahrenheit.
- Stir dry ingredients: Add all the dry ingredients to a small bowl, mix to combine and set aside.
- Melt chocolate: Break up the chocolate and add it to a microwave safe mixing bowl. Heat it in the microwave on high heat for 30 minute increments, making sure to stir between each 30 minute segment so you don’t burn the chocolate – repeat until the chocolate is melted. Alternately you could melt the chocolate over a double boiler.
- cool the chocolate: Once the chocolate has cooled just enough to handle stir in the coconut sugar, olive oil, and almond butter (this will help the chocolate to cool down too).
- Stir in the remaining ingredients: Once the chocolate has mostly cooled stir in the eggs and vanilla extract. Followed by the dry ingredients until everything is well combined and a thick batter has formed. Fold in the chocolate chips.
- Prepare the baking dish: Use the remaining of the olive oil from your measuring cup to brush an 8×8 baking dish so that it is well greased. Line with parchment paper for even easier release when baked.
- Bake: Bake the brownies for 20 to 25 minutes or until the center is just set and a skewer/toothpick removes mostly clean. For fudgyer brownies you want to see a little of the batter sticking to the skewer.
- Cool: Allow the brownies to cool completely in the pan before removing them from the pan (this is where the parchment paper comes in handy) and cutting them into squares. For even easier time cutting them pop them in the fridge once they are mostly cooled – when chilled the brownies hold up even easier for cutting.
- Store: Store the brownies in an air tight container in the fridge. They hold up really nicely when they are chilled (they are okay at room temperature but a little more crumbly). They will keep in the fridge for 4 to days. Enjoy!
Notes
*Olive oil: Use a fruity olive oil that you would normally use for salad dressings – you want it to have some flavor because it adds a nice nuttiness to the brownies. However, don’t use really expensive olive oil meant for dipping bread – this type of olive oil will be too strong in flavor, save it for bread dipping etc.
Dairy Free: For a dairy free option use dairy free chocolate and chocolate chips.
Recipeadapted from Bigger Bolder Baking
