Olive Oil Brownies

I tried to tell myself that I did not like these brownies.  They seemed to be missing the ‘richness’ one tastes when eating a brownie baked with butter.

…but the more I sampled a bite now and again, and the longer the brownie bites aged (overnight)…

…I decided that these very moist brownies are chocolate goodness, gooey, and satisfying. Yes, consuming the last brownie, I decided that the olive oil brownies are very, very good.

Cacao nibs top the olive oil brownies rather than nuts.  The nibs add a pure chocolate crunch that compliments the soft, smooth olive oil brownie base.

Olive Oil Brownies
(thank you, http://familystylefood.com/2011/04/olive-oil-cocoa-brownies/
for sharing the recipe)


  • 3 large eggs
  • 1 1/2 c raw sugar
  • 1/2 c. EVOO (olive oil)
  • 2 t. vanilla
  • 1 1/2 c flour
  • 1/2 c cocoa powder (  I use an Italian cocoa powder; it is sooo rich)
  • 1/2 t salt
  • 1/4 c cacao nibs


  1. Preheat oven to 350 degrees; I preheat my oven an hour before most baking.
  2. Line 8″ square pan with parchment for easy removal of the baked brownies.
  3. Beat eggs in mixer for one minute
  4. Gradually add sugar; continue beating until eggs/sugar mixture is thick
  5. (note-raw sugar did not completely dissolve)
  6. Decrease mixer speed and s l o w l y add olive oil
  7. Add vanilla
  8. Sift flour, cocoa, and salt into bowl.  Stir into egg mixture.
  9. Pour into prepared pan.
  10. Bake 25 minutes
  11. Let cool completely in pan; remove and cut into small pieces

These olive oil brownies freeze well.
I think I’ll add espresso powder when I bake these again.


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