Flourless Olive Oil and Sea Salt Brownie

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.

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

Enjoy

Flourless Olive Oil and Sea Salt Brownies

• Author: Jessi's Kitchen
• Prep Time: 15
• Cook Time: 25
• Total Time: 40 minutes
• Yield: 9 1x

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Ingredients

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• 1 cup almond butter
• ¾ cup coconut sugar, sifted
• 2 tsp vanilla
• ¼ cup Olive Oil
• 3 eggs, room temperature
• ½ cup cocoa powder, sifted
• ¼ tsp sea salt
• ½ cup chocolate chips
• ¼ tsp Himalayan sea salt for sprinkling on top (optional)

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Instructions

1. Preheat the oven to 350. Grease a 9×9 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.

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Notes

• Do not be alarmed with the batter being so thick. It makes these flourless brownies dense and fudgy.
• These are very rich brownies and not overly sweet. Add milk chocolate chips if you want them sweeter.

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 –
• 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.
• 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.
• 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.
• Make sure your almond butter is thoroughly stirred and there is not excess oil.