Dessert Recipes

Olive Oil Brownies

These brownies are absolutely divine. The robust olive oil and the deep, dark chocolate flavors pair perfectly together. The brownies are dense and fudgy, and the additional chocolate chips and cacao nibs on top balance out the texture nicely, so they are both chewy, chunky, and a little crunchy.

Olive Oil Brownies



Olive Oil Brownies

Serves: 15


3 large organic eggs
½ cup Gelson’s organic all-purpose flour
¾ cup Ghiradelli unsweetened cocoa powder
1 ¼ cups sugar
2 teaspoons vanilla extract
½ cup Cobram Robust extra virgin oil
½ cup Guittard 63% extra dark chocolate chips
3 tablespoons Navitas cacao nibs


  1. Preheat oven to 325° Fahrenheit. Generously spray an 11 x 7 glass baking dish with olive oil spray.
  2. Crack eggs into the bowl of a stand mixer fitted with a paddle. Beat on medium speed for about 3 minutes until the eggs become pale and creamy.
  3. Meanwhile, in a separate bowl, whisk together the flour, cocoa powder, and sugar.
  4. Return to the eggs and add the vanilla. With the mixer running, slowly drizzle in the olive oil.
  5. Pause the mixer and add about 1/3 of the dry ingredients; beat briefly to incorporate, pause and add another 1/3 of the dry ingredients; beat briefly and repeat with the final third until everything is incorporated. Be sure to scrape down the sides of the bowl with a stiff silicone spatula. Add the chocolate chips and mix briefly to incorporate. The batter will be very thick.
  6. Transfer the batter to the prepared baking dish. Smooth into an even layer and sprinkle cacao nibs over the top. Cook for 28-32 minutes. Allow cooling before cutting into 15 squares.