Olive Oil Raspberry Brownies
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 dessert bars, be sure to check out some of my other favorites like my Vegan Toasted Coconut Brownies, Organic Brownies with Bone Broth, Organic Sugar Cookie Bars With Frosting, Cherry Pie Bars, or Eggless Chocolate Ganache Brownies.
A Quick Look At The Recipe
- Recipe Name: Olive Oil Raspberry Brownies
- Ready In: 35 minutes
- Makes: 9 brownies
- Main Ingredients: extra virgin olive oil, cane sugar, Dutch cocoa, raspberries
- Flavor Profile: decadently fudgy chocolate brownies with tart raspberries
- Dietary Info: no seed oils, gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: perfect balance of sweet and salty fudgy brownies with bursts of raspberry
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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.
- Olive Oil: This olive oil brownies recipe is free of seed oils as I use olive oil in place of traditional canola oil for a healthier and just as tasty treat, just like in Eggless Chocolate Heart Cake.
- 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!
- One Bowl Brownies: These are a one bowl brownies recipe, meaning you just dump everything into a bowl and mix it up. You can't mess these up!
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.
- 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 so they melt easily.
- 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!). But, this part is totally optional.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips Olive Oil Raspberry Brownies
- Lining your pan with parchment paper is super important. This guarantees your organic brownies will come out in tact.
- These one bowl brownies come together with just a bowl and whisk. But, you can also use a hand mixer or stand mixer if you prefer.
- You can easily make these gluten free by replacing the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- 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.
- 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.
- High Altitude – Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
How to Make Olive Oil Raspberry Brownies
- Preheat the oven to 350°F. Line a 8×8-inch baking pan with parchment paper. In a large mixing bowl, add the flour, vanilla bean, baking powder, fine sea salt, and cane sugar.
- Then add cocoa and dark chocolate chips.
- Next, add the egg, egg yolk, and olive oil.
- Last, add the boiling water and pour it directly over the chocolate chips. Whisk to combine completely, ensuring all the chocolate chips are melted in.
- Transfer the batter into the prepared baking pan and spread evenly. 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.
Serving Ideas
- A big glass of milk is always warranted!
- Enjoy with a scoop of ice cream, try favorites like Cookies and Cream Coffee Ice Cream, Salted Caramel No Churn Ice Cream, or Raspberry Chocolate Chip Ice Cream Without Eggs.
- Add fresh whipped cream on top with our recipe for Homemade Organic Whipped Cream.
- Enjoy with a cozy drink like Coconut Hot Chocolate, Chai Tea Hot Chocolate, or Caramel Hot Cocoa.
Recipe FAQ's
Yes! I add fresh raspberries right on top of these Olive Oil Raspberry Brownies. If you don't have fresh, frozen works, just thaw them for 24 hours in the fridge and drain off excess moisture before using. You can also mix in freeze dried raspberries as well if you prefer.
Whole eggs can make brownies lighter, due to the egg white and water content. But, if you add just the egg yolk, it will add fat which creates richness and a more chewy texture without the added water. This is why I use 1 whole egg and 1 egg yolk to ensure a chewy and fudgy brownie!
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.
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.
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Olive Oil Raspberry Brownies
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- 8×8-inch Baking Pan
- Parchment Paper Sheets
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 mini dark chocolate chips
- 1 large egg yolk
- 1 large egg
- ⅓ cup extra virgin olive oil
- ⅓ cup boiling water
- 113 grams raspberries
Instructions
- Preheat the oven to 350°F. Line a 8×8-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, egg yolk, and olive oil. Last, add the boiling water and pour it directly over the chocolate chips. Whisk to combine completely, ensuring all the chocolate chips are melted in.
- Transfer the batter into the prepared baking pan and spread evenly. 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
- Lining your pan with parchment paper is super important. This guarantees your organic brownies will come out in tact.
- These one bowl brownies come together with just a bowl and whisk. But, you can also use a hand mixer or stand mixer if you prefer.
- 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.
- 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.
- Gluten Free – Replace the all purpose flour with 191 grams (scant 1 ¼ cups) gluten free flour blend.
- High Altitude – Bake for 15 to 20 minutes or until a wooden pick inserted in center comes out clean.
Nutrition
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Love using olive oil in these brownies for a healthier twist on a classic!
Melts in your mouth…