Olive Oil Raspberry Brownies
This simple recipe for Olive Oil Raspberry Brownies uses extra virgin olive oil in place of seed oils, along with rich dark chocolate, and sweet raspberries for a decadent dessert! Try this olive oil brownies recipe next time you're baking brownies.
Equipment
- Digital Food Scale
- Mixing Bowl
- Whisk
- 8x8-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 8x8-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 brownie 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
Tips
- 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
Calories: 302kcalCarbohydrates: 48gProtein: 5gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.002gCholesterol: 40mgSodium: 168mgPotassium: 154mgFiber: 3gSugar: 27gVitamin A: 60IUVitamin C: 3mgCalcium: 46mgIron: 2mg
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