Special Diet - Created Date : 5.10.2019

Olive Oil Chocolate Brownies (grain free!)

Olive Oil Chocolate Brownies (grain free!)



Olive Oil Chocolate Brownies (grain free!)

Gluten free and dairy free, fudgy olive oil chocolate brownies are a healthier twist on one of the most classic treats! Made with a base of almond meal, cacao and coconut sugar, with dark chocolate chunks studded in for extra indulgence.

Maybe it’s not the first food combination you think of, but olive oil and chocolate are just meant to be together. They have a certain silky smoothness in common, and then a contrast of bitter and sweet that just WORKS when they join up. That’s why these olive oil chocolate brownies are so damn tasty!

Since coming back to Australia last year I’ve been lucky to have a partnership with Red Island Extra Virgin Olive Oil, who regularly send me oodles of their oil to use in my cooking*. Out of all the healthy fats in my kitchen, extra virgin olive oil is probably the one I feel most confident in, in terms of the evidence we have to back up the claims. Olive oil is rich in monounsaturated fatty acids (particularly oleic acid). The fatty acid profile has been associated with positive health benefits, particularly for our cardiovascular system, but also for our mood, memory and more.

I’ve also read it’s best to use a locally-made olive oil as it is likely to be fresher and retain more nutrients, which are gradually depleted by long storage times. So, if you can, try to source an extra virgin olive oil made from olives grown close to home (well, as close as possible).

Now that you’re all clued up on olive oil, lets just confirm why you need to get into the kitchen and bake these gorgeous bites.

These olive oil chocolate brownies are:

super chocolatey – the cacao and dark chocolate combine to give you a really rich chocolate flavour, which is sure to satisfy any choccy craving;

basically a one bowl recipe, nothing tricky (okay you need a second bowl to whisk the eggs, but in a rush I’ve just cracked the eggs into the dry ingredients and made it all in one bowl);

full of the goodness of extra virgin olive oil, which also keeps the brownies moist and adds a slight bitterness that complements the chocolate and sweetness so well; and

sweet, but not too sweet. I find coconut sugar has a gentle, kind of caramel element to it that gives the brownies depth but doesn’t make them sickeningly sugary tasting.

All in all, these olive oil chocolate brownies are basically the bomb, and I’m glad I made three test batches in one weekend because now I have a freezer full of them ?? I hope you love them too!

Olive Oil Chocolate Brownies

Gluten free and dairy free, fudgy olive oil chocolate brownies are a healthier twist on one of the most classic treats! Made with a base of almond meal, cacao and coconut sugar, with dark chocolate chunks studded in for extra indulgence.

In a separate bowl, whisk together the eggs and the vanilla. Pour into the dry ingredients, followed by the extra virgin olive oil. Stir everything together to form a smooth shiny batter.

Fold in the chocolate and the walnuts. Scoop the batter into the lined baking tray and smooth down evenly. Sprinkle over additional chopped walnuts and a pinch of salt, if desired.

Bake the brownies for 20-25 minutes, or until the top is cooked all the way across and slightly cracking. The centre of the brownies will still feel just slightly squishy but will firm up on cooling.

Allow the brownies to cool to room temperature before slicing. Store brownies in an airtight container in the fridge for up to 5 days, or freeze for a longer life.

Recipe Notes

*If your cacao powder is lumpy, I highly recommend sifting the cacao powder into the mixture so that you get a smoother result.

*I usually bake these for only about 20 minutes, as I kind of prefer these slightly undercooked and more fudgy.

*What's with only 1/4 tsp baking powder? Well, I made these brownies quite a few times, with and without the baking powder. In my opinion adding the tiny amount of baking powder produced a better texture, but I think the brownies will probably be okay without it, maybe just more fudge-like. NOTE, this is NOT baking soda/bicarb soda, which is heaps stronger! Do not use that. You need baking powder.

if you can't get coconut sugar I think you could try making these with rapadura sugar but I haven't tried this option myself.

*I receive free olive oil from Red Island but this post is not specifically required/requested by Red Island, and I have not been financially compensated besides receiving olive oil. All opinions/thoughts expressed are my own.

Hi Anita, as the almond meal makes up the bulk of the dry ingredients in this recipe, it may be difficult to replace. Are you able to eat any nuts? The easiest substitute would be to use an alternative nut meal. However if that’s not possible, you could perhaps try teff flour – you may have to adjust the liquid ratio a little bit and add some milk as it will be a more dry consistency. I haven’t tried it in this recipe but teff flour does make a great brownie ??

Hi Hannah! I used a 22cm square baking tin to make these ?? With the tapioca flour you can substitute rice flour, arrowroot flour, buckwheat flour or alternatively just use a little extra cacao (the brownies become a little more bitter dark chocolate in taste but should still work!)

Grain free brownies with walnuts! I could eat these right now! I like that you include both units of your measurements. I’m guessing you use metric weights in Australia? Although, we’re officially metric in Canada, most of us use the American measurements for baking.

Thanks so much Cathy! ?? With regards to weights, yes we use the metric system here in Australia. For recipes I find it’s kinda 50/50 in terms of the measurements – a lot of people just use cups, teaspoons etc. but I find that method a bit inaccurate for baking. I like to weigh my baking ingredients… for other recipes I’m a bit less worried!

I think there is a slight hint of the olive oil flavour in these brownies; it brings out the bitter element of the dark chocolate and cacao. But not too much that it takes away from the sweet element – that’s what a brownie is all about right!

Hello Min, thank you SO much for this really sweet, lovely comment! Yum they would be so good with cacao nibs in them too, I am going to try that myself ?? Also thinking a nut butter swirl on top would be amazing!



Microwave cooking and nutrition

Are microwaves bad for your health? Almost every American house has a microwave. The convenience they offer is undeniable. However, despite the widespread use of microwave ovens and excellent safety recordings, some people suspect that cooking microwaved food makes it somewhat less healthy by removing foods from eating. Do you cook with microwave? Are microwave foods healthy?

How does microwave cooking work?

Understanding how microwave ovens work can help clarify the answers to these general questions. Microwave ovens cook food similar to radio waves but using shorter energy waves. These waves are highly selective, mainly affecting water and other electrically asymmetrical molecules - one end is positively charged and the other is negatively charged. Microwave ovens cause these molecules to vibrate and rapidly generate thermal (heat) energy.

Are microwaves safe to cook?

Some foods, when they are exposed to heat, from a microwave oven or a normal oven, are broken down. Vitamin C is perhaps the most clear example. However, since microwave cooking times are shorter, cooking with microwave does a better job of preserving vitamin C and other nutrients that are decomposed when heated.

When going to the vegetables, cooking in water takes some of the nutritional values ??because the nutrients flow into the cooking water. For example, boiled broccoli loses glycosinolate, a sulfur-containing compound that can give vegetables the ability to fight against cancer (and many find it distinctive and some find it disgusting). Steaming vegetables - even steaming microwave - is it better? In some ways, yes. For example, steamed broccoli holds more glucosinolate than boiled or fried broccoli.

Are microwaves bad for your health?

The method of cooking, which keeps the nutrients in the best way, is a method that quickly heats, warms food and uses as little liquid as possible. The microwave meets these criteria. Using the microwave with a small amount of water evaporates food from the inside out. It contains more vitamins and minerals than almost all other cooking methods and shows that microwave foods can be really healthy.

But let's not get lost in details. Vegetables are good for you in any way you prepare, and most of us don't eat enough. Is the microwave oven good or bad? Microwave is an engineering wonder, a miracle of convenience - and sometimes advantageous in feeding.

Learn more about safe microwave cooking. See. "Microwave food in plastic: Is it dangerous or not?"


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