Lucero Chocolate Olive Oil Brownies

October 3, 2017



1/4 cup flour

1/3 cup Dutch-processed cocoa

1/4 tsp. baking powder

1/4 tsp. kosher salt

1/3 cup Lucero Deluxe Chocolate Olive Oil

5 oz. 70% dark chocolate finely chopped

1 cup sugar

2 large eggs

1 tsp. vanilla extract

1/3 cup semisweet chocolate chips

1/2 cup, walnuts, coarsely chopped, divided

Maldon flake sea salt, for topping



Preheat oven to 350 degrees.


1-  Generously oil or butter an 8x8-inch baking pan and line

bottom with parchment.


2-  In a small bowl, whisk together flour, cocoa, baking powder

and salt.  Set aside.


3-  Using a double boiler  or heat proof mixing bowl, set directly

in a wide skillet with barely simmering water, stir chocolate

and oil together until chocolate is just melted .


4-  Remove from heat and  whisk sugar until incorporated.

The batter will be slightly grainy. Whisk in eggs one at a time,

mixing vigorously after each until batter is smooth.

Mix in vanilla.


5-  Sprinkle dry ingredients over chocolate mixture, barely

stirring until just combined. Stir in chocolate chips and 1/3

cup of walnuts. Spread evenly in the lined pan.


6-  Top batter with the remaining walnuts and a sprinkling

of Maldon. Bake until the brownies are set in the middle,

25 to 28 minutes





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