Brownies with Olive Oil

One recipe that I have been wanting to try for quite some time now is Olive Oil Brownies. I do not bake sweet treats very often, but once in a while an excuse presents itself. This time it was a helpful neighbour I wanted to thank for doing some diy work in my flat.

Of course I had to test one of the brownies before gifting them: these brownies are moist and not too sweet. The olive oil not only makes for a healthier recipe, it also adds a wonderful extra taste dimension.

Oh, I so enjoyed sipping a cup of strong coffee whilst nibbling on a brownie. A big thank you to my friend RE for those lovely little mocha cups you see in the background.


(Unfortunately I have no idea where I found this recipe and who I can thank for it.)
100g (1 bar) dark chocolate (I used 85%)
60ml (1/4 cup) fruity extra virgin olive oil
2 eggs
60g (1/2 cup) raw sugar
1 tsp vanilla extract
60ml (1/4 cup) milk
70g (1/2 cup) plain flour
1/4 sea salt
1/4 tsp cayenne pepper
100g (2/3 cup) toasted hazelnuts


  1. Preheat oven to 175C (350F).
  2. Toast the hazelnuts for about 5 minutes until dark brown.
  3. Using kitchen paper rub the skins off the hazelnuts.
  4. Chop the nuts roughly.
  5. Melt chocolate au bain marie. Once melted stir in olive oil and leave aside to cool.
  6. Prepare rectangular tin or oven dish by lightly oiling it and lining it with baking paper.
  7. For the brownies: beat sugar and eggs together until light and fluffy (about 5 minutes), add in vanilla extract and milk and fold in cooled chocolate mixture. In a separate bowl, mix flour, salt and cayenne powder. Fold dry ingredients into wet ingredients and then fold in chopped hazelnuts.
  8. Place batter into prepared tin and bake 15-20 minutes. Remove, allow to cool and cut into squares.
  9. You can store the brownies in fridge for up to one week. (But I bet you they will not last that long).



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