Recipe rē•spin: Raspberry and Dark Chocolate Brownies

One of our favorite (and best) ways to express our love is through our passion for food! So today, we are sharing a classic dessert with a modern kyoord rē•spin. These raspberry and dark choc chip brownies are delicious, rich, and flavorful, thanks to a not-so-secret ingredient… olive oil!

There are a few things that we look for in a good brownie – all of which this recipe provides. First, they must have a rich chocolate flavor: crispy edges and a gooey fudge middle. The raspberries in this recipe add another dimension of flavor—a delightful savory relief. The refreshing raspberry notes cut through the rich brownie with a puckering punch. 

This recipe is decadently sweet and can easily become dairy-free/vegan by substituting the chocolate chunks with dairy-free alternatives. When making these brownies at home, choosing high-quality olive oil is one of the most important things. The result will be a delicious dessert, leaving any sweet-tooth drooling and wanting more.

Ingredients:

• ½ cup premium olive oil like The Governor
• 200 grams (1 and 1/3 cups) of dark chocolate, roughly chopped
• 90 grams (1/2 cup) brown sugar
• 100 grams (1/2 cup) granulated sugar
• One teaspoon of vanilla extract
• Three large eggs
• 70 grams (1/2 cup) of all-purpose flour
• 20 grams (1/4 cup) cocoa powder
• 75 grams (1/2 cup) milk chocolate chips
• 125 grams (1 cup) of fresh raspberries

Directions:

1. Preheat the oven to 350 F.
2. Grease and line a square or rectangular medium baking dish with parchment (8” square is the perfect size).
3. Add olive oil and chocolate to a heatproof bowl and microwave until the chocolate is melted, stirring every 20-30 seconds. Leave to cool slightly.
4. Add both sugars and vanilla to the chocolate oil mixture and stir. Next, add the eggs, one at a time, and stir again. Then add flour and cocoa and stir until the mixture is smooth.
5. Gently fold in the chocolate chips and fresh raspberries and combine. Pour the mixture into the prepared baking dish and smooth the top.
6. Bake the brownie for 30-35 minutes at 350 F or until cooked through and the top starts to crack. Leave to cool completely before cutting into squares.