Olive Oil and Sea Salt Brownie

Flourless Olive Oil and Sea Salt Brownie: Jessi's Kitchen

I really could not be more excited for this recipe. I have been working on a flourless brownie recipe for a while and finally got it the way I wanted it. Everyone has their favorite type of brownie. There is cakey, fudgy, gooey, dry (I dunno who wants that), crispy. The list goes on and on. Well I obviously can’t fit everyone’s brownie preference in one batch so I just went with my favorite combination.

I like rich, fudgy and slightly salty brownies! I had seen a recipe a while back for olive oil brownies and I thought it was a super cool idea. However, olive oil is one of those things that can taste SUPER bad if you don’t have a good quality.

I am sure you have heard me mention Kasandrinos Olive Oil before. It is my favorite high quality olive oil It tastes AMAZING and is very affordable! It was definitely the perfect pick for these brownies. It adds an element of richness and complexity that pairs perfectly with the sea salt.

The olive oil is very subtle so if that idea doesn’t sound very good, I promise that it won’t be overwhelming.

I ALSO have a fun GIVEAWAY for you guys over on my Instagram. One lucky person gets to win a free 500ml bottle of Kasandrinos Olive Oil. Hop on over to enter!

Olive Oil and Sea Salt Brownies: Jessi's Kitchen

UPDATED RECIPE NOTES:

I have had a couple say that the oil will not mix in to the batter properly so I made a couple batches recently to troubleshoot. I figured out a couple areas where things could go wrong –

 

  1. Follow the steps exactly and in order. You want to make sure to thoroughly beat the olive oil in to the almond butter and sugar mixture.
  2. Eggs NEED to be at room temperature. If you want to speed up the process just put the eggs in a bowl and fill with lukewarm water to warm the outside of the shell and the inside.
  3. This will not work with egg substitutes. You need the eggs to emulsify with the oil and almond butter. I do not suggest making changes.
  4. Make sure your almond butter is thoroughly stirred and there is not excess oil.
  5. Batter should be thick and look like the image below.

Olive Oil and Sea Salt Brownies: Jessi's Kitchen

Enjoy

 

Flourless Olive Oil and Sea Salt Brownies
Yields 9
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Prep Time
15 min
Cook Time
25 min
Prep Time
15 min
Cook Time
25 min
Ingredients
  1. 1 cup almond butter
  2. ¾ cup coconut sugar, sifted
  3. 2 tsp vanilla
  4. ¼ cup Kasandrinos Olive Oil (or another high quality oil)
  5. 3 eggs, room temperature
  6. ½ cup cocoa powder, sifted
  7. ¼ tsp sea salt
  8. ½ cup chocolate chips
  9. ¼ tsp Himalayan sea salt for sprinkling on top (optional)
Instructions
  1. Preheat the oven to 350. Grease a 9x9 brownie pan (add parchment to the bottom to make it easier to lift brownies out).
  2. Combine the almond butter, sugar and vanilla in a large bowl and use a hand or stand mixer to thoroughly combine.
  3. Add the olive and mix and then mix in the eggs.
  4. Add the cocoa powder and salt and then slowly mix the batter. The batter will be very thick.
  5. Mix in the chocolate chips.
  6. Pour the batter in the greased pan and spread it out evenly.
  7. Bake for 20-25 or until you put a toothpick in and it comes out clean.
  8. After you pull the brownies out sprinkle the Himalayan sea salt on top if desired.
Notes
  1. Do not be alarmed with the batter being so thick. It makes these flourless brownies dense and fudgy.
  2. These are very rich brownies and not overly sweet. Add milk chocolate chips if you want them sweeter.
UPDATED RECIPE NOTES
  1. I have had a couple say that the oil will not mix in to the batter properly so I made a couple batches recently to troubleshoot. I figured out a couple areas where things could go wrong -
  2. Follow the steps exactly and in order. You want to make sure to thoroughly beat the olive oil in to the almond butter and sugar mixture.
  3. Eggs NEED to be at room temperature. If you want to speed up the process just put the eggs in a bowl and fill with lukewarm water to warm the outside of the shell and the inside.
  4. This will not work with egg substitutes. You need the eggs to emulsify with the oil and almond butter. I do not suggest making changes.
  5. Make sure your almond butter is thoroughly stirred and there is not excess oil.
Jessi's Kitchen http://jessiskitchen.com/
Olive Oil and Sea Salt Brownie: Jessi's Kitchen

2 comments on “Olive Oil and Sea Salt Brownie

  1. When I make these, the batter is very oily going into the pan for baking. The oil will not incorporate.

  2. Debra,

    I am so sorry to hear that these haven’t worked well for you. My guess is that maybe the almond butter itself is very oily and so adding more oil was a bit too much? It is hard to know without seeing it. I will have to make these again soon and troubleshoot. Thanks for letting me know.

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