Gluten free and dairy free, fudgy olive oil chocolate brownies are a healthier twist on one of the most classic treats! Made with a base of almond meal, cacao and coconut sugar, with dark chocolate chunks studded in for extra indulgence.
Maybe it’s not the first food combination you think of, but olive oil and chocolate are just meant to be together. They have a certain silky smoothness in common, and then a contrast of bitter and sweet that just WORKS when they join up. That’s why these olive oil chocolate brownies are so damn tasty!
Since coming back to Australia last year I’ve been lucky to have a partnership with Red Island Extra Virgin Olive Oil, who regularly send me oodles of their oil to use in my cooking*. Out of all the healthy fats in my kitchen, extra virgin olive oil is probably the one I feel most confident in, in terms of the evidence we have to back up the claims. Olive oil is rich in monounsaturated fatty acids (particularly oleic acid). The fatty acid profile has been associated with positive health benefits, particularly for our cardiovascular system, but also for our mood, memory and more.
I’ve also read it’s best to use a locally-made olive oil as it is likely to be fresher and retain more nutrients, which are gradually depleted by long storage times. So, if you can, try to source an extra virgin olive oil made from olives grown close to home (well, as close as possible).
Now that you’re all clued up on olive oil, lets just confirm why you need to get into the kitchen and bake these gorgeous bites.
These olive oil chocolate brownies are:
- super chocolatey – the cacao and dark chocolate combine to give you a really rich chocolate flavour, which is sure to satisfy any choccy craving;
- basically a one bowl recipe, nothing tricky (okay you need a second bowl to whisk the eggs, but in a rush I’ve just cracked the eggs into the dry ingredients and made it all in one bowl);
- full of the goodness of extra virgin olive oil, which also keeps the brownies moist and adds a slight bitterness that complements the chocolate and sweetness so well; and
- sweet, but not too sweet. I find coconut sugar has a gentle, kind of caramel element to it that gives the brownies depth but doesn’t make them sickeningly sugary tasting.
All in all, these olive oil chocolate brownies are basically the bomb, and I’m glad I made three test batches in one weekend because now I have a freezer full of them 🙂 I hope you love them too!
Olive Oil Chocolate Brownies
- 75 grams almond meal/flour - 3/4 cup
- 60 grams cacao powder - 1/2 cup
- 14 grams tapioca flour - 2 tbsp
- 100 grams coconut sugar - approximately 3/4 cup gently scooped, not packed
- 1/4 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 120 mL extra virgin olive oil - 6 tbsp
- 2 tsp vanilla extract
- 50 grams dark chocolate (I recommend 70% cocoa dark chocolate minimum)
- 60-70 grams walnuts - 1/2 cup, plus extra to decorate top if desired
- extra salt flakes - OPTIONAL, for sprinkling on top
- Preheat oven to 180C and line a small square baking tin or similar with baking paper. (My baking tin for the brownies pictured is about 22cm square.)
- Chop the dark chocolate into small pieces. Roughly chop the walnuts into smaller pieces as well. Set aside.
- Combine almond meal, cacao powder, tapioca flour, coconut sugar, baking powder and salt in a mixing bowl.
- In a separate bowl, whisk together the eggs and the vanilla. Pour into the dry ingredients, followed by the extra virgin olive oil. Stir everything together to form a smooth shiny batter.
- Fold in the chocolate and the walnuts. Scoop the batter into the lined baking tray and smooth down evenly. Sprinkle over additional chopped walnuts and a pinch of salt, if desired.
- Bake the brownies for 20-25 minutes, or until the top is cooked all the way across and slightly cracking. The centre of the brownies will still feel just slightly squishy but will firm up on cooling.
- Allow the brownies to cool to room temperature before slicing. Store brownies in an airtight container in the fridge for up to 5 days, or freeze for a longer life.
- you can substitute unsweetened cocoa for the cacao powder;
- swap the walnuts to macadamia nuts, pistachios and/or pecans (all yum);
- if you can't get coconut sugar I think you could try making these with rapadura sugar but I haven't tried this option myself.
*I receive free olive oil from Red Island but this post is not specifically required/requested by Red Island, and I have not been financially compensated besides receiving olive oil. All opinions/thoughts expressed are my own.