Olive Oil Raspberry Brownies
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These Olive Oil Raspberry Brownies are a rich and decadent fudgy brownie that uses olive oil in place of the traditional canola oil. I add in fresh raspberries and sprinkle the tops with flaky sea salt for a sweet and salty treat.
If you're looking for more brownie recipes, be sure to check out some of my other favorites like my Vegan Toasted Coconut Brownies, Salted Caramel Brownies, or my Eggless Chocolate Ganache Brownies.
Table of Contents
Why You'll Love This Recipe
Fudgy & Sweet: These Olive Oil Raspberry Brownies strike the perfect balance between fudgy and sweet. Dark chocolate and raspberries are a match made in heaven in this simple dessert.
Good Fat: This olive oil brownies recipe is full of good fat from extra virgin olive oil! I use olive oil in place of traditional canola oil in these Olive Oil Raspberry Brownies for a dessert you'll want to eat every day!
Decadent: You will love this olive oil brownies recipe because they are rich and decadent! There's nothing like a fudgy chocolate brownie, but add some fresh raspberries and a sprinkle of flaky sea salt and you have a decadent dessert that is sure to impress!
Ingredients
Cairnspring Mills Organic All Purpose Flour (use code MIMIORGANIC15 for 15% off your order!)
Lafaza Organic Ground Vanilla Bean
Carapelli Organic Extra Virgin Olive Oil
NuNaturals Organic Dutch Cocoa Powder
Mama Ganache Organic Dark Chocolate
Organic Raspberries
Tools Needed
Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
Step 2
In a large mixing bowl, add the flour, vanilla bean, baking powder, fine sea salt, cane sugar, cocoa, dark chocolate chips, egg, and egg yolk. Last, add the boiling water and pour it directly over the chocolate chips. Stir with a spatula to combine completely, ensuring all the chocolate chips are melted in.
Fold in the additional dark chocolate chips.
Step 3
Pour the batter into the prepared baking pan. Stick the fresh raspberries into the brownie batter right on top.
Step 4
Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Cut into 9 bars.
Baker's Tips
- Lining your pan with parchment paper is super important. This guarantees your brownies will come out in tact.
- When boiling water, boil more than ⅓ cup. If you walk away from the stove and your water has been boiling for a minute, some can evaporate. Better to add a little extra, so when you're actually pouring the boiling water over the chocolate you don't run out. I heat the water, then measure exactly ⅓ cup, then pour into my mixing bowl over the chocolate.
- When measuring the water, make sure to use a measuring cup and not a liquid measuring cup as those can be inaccurate if you aren't looking at it straight on.
- Once you pour in the hot water, you must work quickly as it immediately starts cooling. So don't leave your brownies at this stage. Once you add the hot water, you must mix immediately in order to melt the chocolate.
- After mixing in all your ingredients, make sure to spread the brownie batter evenly into the pan. It will bake how it's spread, so if it's uneven on one side or corner, you'll notice it when they come out of the oven!
- Make sure to store your brownies in an airtight container so they retain their freshness.
FAQ's
Yes! While this recipe is incredibly easy, I don't even use a mixer, but you totally can! You can use a stand mixer with the paddle attachment or a hand mixer, whichever you prefer.
Yes, if you want to double this recipe (just hit the 2x in the recipe card and it does all the math for you) and you can bake it in a 9×13-inch baking pan.
Yes, feel free to use strawberries, blackberries, or blueberries in place of the raspberries. These would all be delicious!
If you don't have ground vanilla bean, use 1 teaspoon of vanilla extract in its place. But, I highly recommend getting ground vanilla bean as it really gives so much more depth of flavor to these brownies!
These are best kept in an airtight container so they retain their soft and fudgy texture.
Craving More?
Olive Oil Raspberry Brownies
Ingredients
- 191 grams all purpose flour
- ½ teaspoon ground vanilla bean
- ½ teaspoon baking powder
- ½ teaspoon fine sea salt
- 226 grams cane sugar
- 43 grams Dutch cocoa powder
- 43 grams dark chocolate chips
- ⅓ cup boiling water
- ⅓ cup extra virgin olive oil
- 1 large egg
- 1 large egg yolk
- 113 grams raspberries
Instructions
- Preheat the oven to 350°F. Line a 8 x 8-inch baking pan with parchment paper.
- In a large mixing bowl, add the flour, vanilla bean, baking powder, fine sea salt, cane sugar, cocoa, dark chocolate chips, egg, and egg yolk. Last, add the boiling water and pour it directly over the chocolate chips. Stir with a spatula to combine completely, ensuring all the chocolate chips are melted in.
- Fold in the additional dark chocolate chips.
- Pour the batter into the prepared baking pan. Stick the fresh raspberries into the brownie batter right on top.
- Bake for 20 to 25 minutes or until a wooden pick inserted in center comes out clean. Sprinkle with flaky sea salt immediately after coming out of the oven. Cut into 9 bars.
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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