The secret ingredient in these Olive Oil Raspberry and Sea Salt Brownies is the instant espresso. While the brownies will still taste good without it, all the truly passionate bakers keep espresso powder on hand. It’s the sneaky ingredient in many decadent chocolate cakes, cookies, and other desserts. Espresso powder doesn’t give sweets a coffee flavor, but instead just amps up the deep, rich flavor of ~chocolat~. So just how passionate are you, hm?
Olive Oil Raspberry and Sea Salt Brownies
- Prep Time:15 minutes
- Cook Time:30 minutes
- Total Time:45 minutes
- 1/4 cup olive oil
- 8 oz semi-sweet chocolate chips
- 3/4 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup flour
- 2 teaspoon espresso powder (optional)
- 1/4 teaspoon baking powder
- 1/4 teaspoon sea salt
- 1 cup fresh raspberries
- 1/2 cup chopped pecans (optional)
- Sea salt for finishing
Preheat oven to 350°F.
Spray an 8×8-inch brownie pan with cooking spray, or line it with wax paper.
#SpoonTip: Leave extra paper on the sides if you use wax paper so the brownies come out easily.
In the microwave, warm up the chocolate and olive oil in a heat-proof bowl. Then stir it up until it’s smooth.
Combine the chocolate and sugar in a large bowl. Stir until combined.
Beat the eggs into the batter one at a time with a hand mixer.
Add the vanilla and and beat until smooth and glossy.
Toss in the flour, espresso powder (if using), baking powder, and salt and mix again until smooth.
Pour batter into your prepared brownie pan.
Sprinkle raspberries, pecans (if using), and a little bit of sea salt on top.
Cook for about 30 minutes, or until cooked through but still gooey.
Take your brownies out of the oven and let them cool for 30 minutes. Enjoy with another sprinkle of sea salt.