Mimi's Organic Eats » Recipes » Brownies & Bars » Olive Oil Raspberry Brownies
Olive Oil Raspberry Brownies
Valentine's Day • Chocolate Desserts • Brownies & Bars • Sweet & Salty Desserts • Naturally Colorful Desserts • No Seed Oils • Gluten Free • High Altitude | Published February 9, 2021 by Mimi Council
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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 organic brownies, 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
I love making organic brownies with olive oil. Using extra virgin olive oil is a great option for brownies that usually call for canola oil. If you are avoiding seed oils, then this olive oil brownies recipe is a must bake because it yields a rich, fudgy brownie without seed oils!
I add fresh raspberries into these organic brownies for a sweet and tart flavor explosion in every bite! My husband is a huge fan of raspberries and chocolate, so I made these for a Valentine's Day treat that I knew he would love. Not to mention, these Olive Oil Raspberry Brownies are naturally colorful, thanks to the fresh raspberries!

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
- All Purpose Flour: My favorite is Cairnspring Mills.
- Vanilla Bean: I use organic ground vanilla bean for more depth of flavor. I really prefer using this in brownies as I love the flavor with chocolate. If you don't have vanilla bean, feel free to use vanilla extract in its place.
- Baking Powder: I use baking powder because this recipe has Dutch cocoa powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Salt: Use a fine sea salt.
- EVOO: I use organic extra virgin olive oil in these organic brownies for health benefits and flavor. If you don't like the flavor of olive oil, you can use a neutral oil like canola oil in its place.
- Cane Sugar: I use organic cane sugar, which gives these brownies natural sweetness without being overly sweet.
- Dutch Cocoa Powder: I use organic Dutch cocoa powder for rich chocolatey organic brownies!
- Dark Chocolate: You can use a dark chocolate bar that's chopped up into small pieces or my favorite organic mini dark chocolate chips (for ease). If you are using chocolate chips, just ensure they don't have any stabilizers (like these) so they melt easily.
- Eggs: Use large eggs.
- Raspberries: I use fresh raspberries, but you can also use strawberries, blackberries, or blueberries. You can also use freeze dried raspberries or strawberries if you prefer.
- Flaky Sea Salt: I top these organic brownies with flaky sea salt for a sweet and salty dessert (because I am obsessed with sweet and salty!).

Tools Needed
- Scale: Always use a digital food scale for the best results.
- Mixing Bowl: You'll just need a mixing bowl and whisk or spatula to mix up the batter, this recipe is so easy. But, you can use a mixer if you prefer.
- Baking Pan: I use an 8×8-inch baking pan.
- Parchment Paper: I always use nontoxic parchment paper so I can easily remove the brownies from the baking pan.
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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 organic 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?
- Vegan Raspberry Chocolate Chip Cookies
- Raspberry Cream Cheese Spread
- Eggless Banana Raspberry Muffins
- Raspberry Lemon Snack Cake
- Raspberry Whipped Cream Cake Jars

Olive Oil Raspberry Brownies
Mimi CouncilIngredients
- 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.
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Notes
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