Triple Chocolate Olive Oil Brownies
Indulge in rich, fudgy brownies made with three types of chocolate and olive oil, creating a dairy-free treat that's perfect for any occasion.
Ingredients
Brownie Batter Ingredients
- ¾ cup mild-flavored olive oil (143g)
- 1½ cups white granulated sugar (300g)
- ¾ cup Dutch-process cocoa powder (68g, sifted if needed)
- ¾ teaspoon fine sea salt
- 2 teaspoons vanilla extract
- 3 large chilled eggs
- ¾ cup all-purpose flour (96g)
- ½ cup dark chocolate pieces (85g, chopped)
- ½ cup milk or semisweet chocolate pieces (85g, chopped)
- flaky sea salt (optional topping)
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Prepare an 8x8-inch pan by greasing it lightly and lining it with parchment paper.
- In a large mixing bowl, combine olive oil, sugar, cocoa powder, salt, and vanilla. Whisk until the mixture becomes smooth.
- Add the chilled eggs and beat the mixture well until it turns glossy. Gently mix in the flour with a spatula until only a few dry streaks remain.
- Fold in most of the chopped chocolate and save a small portion for topping.
Baking
- Transfer the batter into the prepared pan and spread it evenly. Scatter the reserved chocolate on top and add flaky salt if desired.
- Bake for about 33–38 minutes, until the surface is set and slightly firm. Allow the brownies to cool completely in the pan before cutting into squares.
Notes
Serve with dairy-free vanilla ice cream and a drizzle of chocolate sauce. Great for birthdays and casual get-togethers. Store in an airtight container for up to 4 days at room temperature or refrigerate for about a week.