Chocolate Olive Oil & Hazelnut Brownies

April 17, 2015


A grown-up, sophisticated take on everyone's favorite chocolatey dessert. Olive oil gives these brownies a melt-in-your-mouth texture, and they're easier to digest. You'll never miss the butter.


4 ounces bittersweet chocolate (at least 70% cocoa), chopped
1/3 cup Lucero Chocolate Infused Olive Oil
1/2 cup all-purpose/plain flour
1/4 tsp. sea salt
2 large eggs at room temperature
3/4 cup superfine/caster sugar
1 tsp. vanilla extract
2/3 cup lightly toasted hazelnuts, chopped (optional)


Preheat oven to 350F. Line an 8-inch square baking pan with a lightly floured piece of parchment paper.

Melt chocolate on the stove-top or in the microwave and whisk in the oil. Let cool.

Mix the flour and salt together in a small bowl. In a large bowl, beat the eggs and sugar until pale, thickened and billowy- about five minutes. Fold in the vanilla and the cooled chocolate mixture, then fold in the flour and nuts, stirring just until everything is combined. Pour into the prepared pan.

Bake for 22-26 minutes. Cool completely, then cut into squares.

Adapted from Adventures of an Italian Food Lover by Faith Heller Willinger.

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