When it comes to brownie recipes, they are all my favorites. If you’re looking for a fudgy brownie with a glossy top, you’ll love this recipe.
Like anyone, I love baking with butter and coconut oil. It’s been years since I made brownies with olive oil. Not sure why. Oh, I’ll make up for lost time.
One great thing about using olive oil, rather than butter, the pure chocolate flavor pops through with a magical intensity. For your vegan brownie needs, here’s a fudgy brownie recipe. And another – this time for cocoa brownies.
In my world, recipes are merely suggestions. I’ll be following this recipe when I want a sweet and fudgy brownie. But I encourage experimentation in the kitchen. Use this recipe as a launching pad – make it your own by tweaking as desired. Sure, you may have some less than stellar experiments. Most likely, you’ll create a new favorite recipe. And I hope you’ll share it with me.
Rich and satisfying, these brownies are gluten free and dairy free. Mix by hand in about 5 minutes. Store extra brownies frozen to enjoy as needed.
- 2 oz. unsweetened chocolate, melted
- 1/2 cup olive oil
- 1 cup brown sugar, packed
- 2 eggs, lightly beaten
- 1 tablespoon pure vanilla extract
- 1/2 cup almond meal, packed
- 1/4 cup unsweetened cocoa powder
- 1/2 teaspoon salt
Preheat oven to 350 degrees.
In a medium bowl, combine melted chocolate and olive oil. Blend together sugar, eggs, and vanilla extract, then add to chocolate mixture.
In a separate bowl, combine almond meal, cocoa powder, and salt.
Add dry ingredients to liquid ingredients and stir to combine thoroughly.
Spread batter in a parchment lined 8" x 8" pan. Bake for 28-30 minutes. Lift brownies from pan onto cooling rack. Let cool completely before slicing for cleanest edges.