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.
- 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
- Preheat the oven to 350 F.
- Grease and line a square or rectangular medium baking dish with parchment (8” square is the perfect size).
- 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.
- 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.
- Gently fold in the chocolate chips and fresh raspberries and combine. Pour the mixture into the prepared baking dish and smooth the top.
- 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.