Gluten Free Raspberry Olive Oil Brownies

So we have ourselves another National Food Holiday! Today is National Fudge Day! In honor of the day, I decided to make chocolatey/fudgey  gluten free raspberry olive oil brownies. I love baking with olive oil, it adds such nice texture and complexity to the flavor (click here for another olive oil baking recipe: Olive Oil Carrot Bread). Hope you enjoy this next round of baking with olive oil and of course a wonderful gluten free brownie recipe to keep in  your back pocket!


⅓ Cup Extra Virgin Olive Oil

8 ounces Semi-Sweet Chocolate, chopped or chips

¾ Cup Brown Sugar

2 tsp Vanilla

2 Eggs

½ Cup Gluten Free AP Flour

1 tsp Sea Salt

3 TBS Cocoa Powder

8 ounces Frozen Raspberries (optional)

1 TBS Granulated Sugar (for garnish, optional)


  1. Preheat oven to 350°F and butter an 8×8 baking dish.
  2. In a small saucepan, combine the olive oil and chocolate, heating over medium heat until the chocolate is fully melted and smooth.
  3. Whisk together the eggs, vanilla, and brown sugar until smooth and combined.
  4. Add 1 TBS of the chocolate mixture to the egg mixture, whisking to combine. Then add the remaining chocolate mixture in two rounds. Whisk together until smooth.
  5. Sift in the salt, flour, and cocoa powder into the egg and chocolate mixture, whisking until smooth and combined.
  6. Gently fold in the raspberries, leaving a few for the garnish on top if desired.
  7. Fill the prepared pan evenly with the batter, placing the leftover raspberries for garnish on the top and sprinkle the entire top with a light dusting of granulated sugar.
  8. Bake for about 45 minutes, or until the sides and top of the brownies and set and firm. The sides will start to pull away from the pan a bit.

One Comment Add yours

  1. Stefani says:

    Outstanding! The olive oil and raspberries make it a healthier option as well.


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