Olive Oil Brownies

These rich, fudgy dairy free brownies are made with extra virgin olive oil, bittersweet chocolate, and two types of cocoa powder! These are naturally dairy free and just as rich and delicious as any other brownie made with butter. Plus, the extra virgin olive oil flavor complements the bittersweet chocolate so well!

Author: Sloane’s Table

Meal Type: Peanuts Free

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 30 minutes

Cook Time: 35 minutes

Total Time: 1 hour 5 minutes

Servings: 16 brownies

Calories: 214 kcal per serving

Ingredients

½ cup - bittersweet chocolate
¾ cup - extra virgin olive oil
1 cup - granulated sugar
⅔ cup - brown sugar
3 - eggs
2 teaspoons - vanilla bean paste
1 cup - all-purpose flour
¾ cup - cocoa powder
¼ cup - black cocoa powder
½ tsp - salt
¾ cup - bittersweet chocolate

Instructions

Preheat the oven to 350 degrees F and line a 9x9 inch pan with parchment paper.
In a small bowl, add the bittersweet chocolate and olive oil.
Place over a small saucepan of simmering water, and stir often until fully melted.
Remove the chocolate oil mixture from the double boiler and allow to cool for a few minutes.
Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.
Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size.
Scrape down the bowl to make sure everything is properly combined.
While mixing on low speed, slowly pour in the chocolate oil mixture.
Once it is fully combined, add the flour, cocoa powders, and salt, and fold until mostly combined.
Lastly, fold in the chopped chocolate until evenly dispersed
Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula.
Bake the brownies for about 35 minutes.
Allow them to cool completely in the pan before removing.
Cut into 16 squares, top with flaky sea salt, and enjoy!

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