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.
100gramscoconut sugar- approximately 3/4 cup gently scooped, not packed
1/4tspbaking powder
1/4tspsalt
2eggs
120mLextra virgin olive oil- 6 tbsp
2tspvanilla extract
50gramsdark chocolate(I recommend 70% cocoa dark chocolate minimum)
60-70gramswalnuts- 1/2 cup, plus extra to decorate top if desired
extra salt flakes- OPTIONAL, for sprinkling on top
Instructions
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.
Notes
*If your cacao powder is lumpy, I highly recommend sifting the cacao powder into the mixture so that you get a smoother result.*I usually bake these for only about 20 minutes, as I kind of prefer these slightly undercooked and more fudgy.*What's with only 1/4 tsp baking powder? Well, I made these brownies quite a few times, with and without the baking powder. In my opinion adding the tiny amount of baking powder produced a better texture, but I think the brownies will probably be okay without it, maybe just more fudge-like. NOTE, this is NOT baking soda/bicarb soda, which is heaps stronger! Do not use that. You need baking powder.*Substitutions you might be interested in:
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.
Have you made this recipe?I love seeing your creations! Take a photo and then tag me @nourish.everyday on Instagram!