Thank you Bertolli® for sponsoring this post. For more information and a store locator, please visit https://www.bertolli.com/oils-and-vinegars/olive-oils/ and be sure to check out Bertolli’s social channels: Facebook and Instagram.
These triple chocolate olive oil brownies are made with no flour, refined sugar or butter and have a deep, rich flavor and texture thanks to extra virgin olive oil and quality chocolate. They’re grain free, dairy-free, and paleo.
When I think of olive oil, my mind naturally gravitates to dipping bread (yup, still bread!), drizzling veggies, and making awesome salad dressings and sauces.
All savory. Lots of my favorite things, of course, but I’m typically not thinking brownies when I think olive oil.
But, did you know olive oil can do an incredible job when used in sweet recipes, too? I decided to try it out in this paleo brownie recipe and it absolutely came through to make moist, fudgy, triple chocolate brownies.
Of course, not all olive oils are created equal. A quality organic extra virgin olive oil is essential to give your recipes the richest flavor and texture, especially when it comes to baking.
Great olive oil + a solid recipe + the best people = memories that last a lifetime!
Whether it’s baking with my kids (my daughter Emily is the family baker) or just sharing a new chocolate goodie with the whole family on a Saturday afternoon, many of my favorite family memories involve great food!
And, Bertolli® Organic Extra Virgin Olive Oil is always there to help us enjoy those moments.
Bertolli® Organic Extra Virgin Olive Oil helps you keep things simple yet scrumptious in the kitchen with a focus on the essentials.
With Bertolli® as a key ingredient in your recipes you can enjoy the everyday moments sharing a great meal (or dessert!) with your favorite people around the table.
Bertolli® has a naturally full-bodied, fruity flavor derived from the first extraction of the olive with no additional refining, heat, or processing.
It’s ideal to use right out of the bottle in dips, drizzles, and sauces but it also lends a delicious depth of flavor to your baked goods!
Since brownies are a favorite in my house I wasn’t at all surprised that these were a hit with everyone – even my 7 year old!
The coconut sugar and pure maple syrup give them plenty of sweetness while the raw cacao, unsweetened chocolate and olive oil provide them with lots of depth in the flavor.
Adding in 3 types of chocolate makes them ultra fudgy and a fast family favorite, perfect for everyday desserts or to serve to company.
I hope you’re ready for lots of chocolate and a new favorite brownie recipe! Grab your favorite people and a few aprons (the chocolate!) and let’s make these triple chocolate olive oil brownies!
For more information and a store locator, please visit Bertolli.com and be sure to check out Bertolli®’s social channels: Facebook and Instagram.
Triple Chocolate Olive Oil Brownies {Paleo, GF, DF}
Triple Chocolate Olive Oil Brownies {Paleo, GF, DF}
Ingredients
- 4 oz unsweetened baking chocolate chopped
- 1/3 cup raw cacao powder or unsweetened cocoa powder
- 1/2 cup blanched almond flour
- 1/2 tsp baking soda
- 1/4 tsp fine grain sea salt
- 1/2 cup organic coconut sugar
- 1/4 cup pure maple syrup
- 1/3 cup + 1 Tbsp Bertolli Organic Extra Virgin Olive Oil
- 2 tsp pure vanilla extract
- 2 large eggs room temp
- 1/3 cup dark chocolate chopped
Instructions
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Line a square baking pan (8x8) with parchment paper and preheat your oven to 350 degrees.
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Place unsweetened baking chocolate in a large microwave safe bowl and heat on high in increments of 30 seconds, stirring in between, until melted. Set aside.
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In a separate bowl, combine the cacao powder, almond flour, baking soda, salt and coconut sugar, mix well and set aside
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To the melted baking chocolate, add the maple syrup, olive oil, and vanilla extract and whisk until smooth. Add one egg at a time, whisking to incorporate well.
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Transfer the dry mixture into the wet, stirring with a silicone spatula or wooden spoon until a thick batter forms. Stir in the chopped dark chocolate or chocolate chips, then transfer batter into prepared baking pan.
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Bake for 22-25 mins or until set in the center. Cool completely on a wire rack before cutting into squares and serving. Makes 16 brownies.
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Optional: drizzle extra melted dark chocolate over the top just before serving. Enjoy!
Nutrition
Want More Paleo Brownie and Bar Recipes? Try One Of These!
Triple Chocolate Paleo + Vegan Brownies
Pumpkin Chocolate Chip Blondies
Chocolate Strawberry Fudge Brownies
Triple Chocolate Sweet Potato Brownies
Paleo + Nut Free Pumpkin Brownies
Fudgy Chocolate Chip Paleo + Vegan Blondies
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They look so rich and chocolatey!
So yummy!! I changed the almond flour to GF flour and the almond butter to cashew butter (allergic to almonds) and they were SO GOOD!
I was wondering what the difference is in the two kinds of chocolate bars that you used? Can I just use the same chocolate bar? I have all the ingredients and ready to make them but couldn’t find your specific chocolate baking bars.
These brownies are delicious! I’m relatively new to the grain-free world and I’ve tried other recipes but they didn’t turn out as well as these. Paleorunningmomma will be the first place I check for new recipes!
PS – The pumpkin muffins are yummy too:)
These turned out really terrible. I followed your recipe closely. I don’t think that olive oil works with brownies.
Very tasty however they crumbled pretty badly. I will make them one more time and cook them a few minutes less. I think that will help. the flavor is delicious.
I made these brownies and they’re absolutely divine! I used Tangerine olive oil and used 4 oz of bittersweet chocolate instead of the unsweetened baking chocolate. I didn’t use the 1/3 cup of dark chocolate because my daughter and my husband don’t like the brownies with too much chocolate (I don’t understand why).
I’ve been looking for delicious paleo recipes and yours are the best! I’ve made your vanilla muffins and also added some bananas and walnuts per my daughter’s request and they turned out delicious!
Thank you!!
My first dessert recipe since going paleo, and I’m soooo! happy to have discovered Michele and her fantastic recipes. These brownies are fantastic. Paleo is so easy and healthy for the family.
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This is very similar to my own recipe for dark chocolate brownies, using almond flour and olive oil. However, instead of using vanilla essence, I use a dash of a favorite liqueur, such as Cointreau or Grand Marnier. Also I replace the chopped dark chocolate added at the end of the recipe with nuts, such as pecans, walnuts, or hazelnuts.
These brownies are delicious. I added some chopped walnuts to the recipe as well. They did come out a little crumbly and I’m wondering if they need a little more oil or less cooking time? A toothpick came out clean when I tested the middle.
These were great! I used duck eggs instead of chicken eggs.
I’ve made these once already and they are SO good! I skipped the dark chocolate chips though, because all I had was regular semi sweet and decided to skip the extra carbs ;). My 4 kids and hubby loved them too, we all agreed they are so rich in chocolate flavour, they are awesome.
Best regards, Linda from https://paperhelp.nyc/
good thank you