The recipe for these Gluten-Free Olive Oil Brownies and the post was made in partnership with Pompeian. We received product and compensation in exchange for it. Opinions are always our own. If we don’t love it, you don’t hear about it. Thanks for your continued support!
I have been on the hunt for the perfect gluten-free brownie for years now and I’m happy to say I’ve finally nailed it! These Gluten-Free Olive Oil Brownies have the perfect crackly top, a walnut studded fudgy center, and they are absolutely impossible to resist.
I’ve tried all sorts of recipes and techniques over the years and it turns out that all I needed to do to achieve the brownie of my dreams was to accept Pompeian’s challenge to get ‘trending in the kitchen’ by making a healthier version of my favorite dessert! These babies call for a hefty pour of Pompeian Organic Extra Virgin Olive Oil instead of vegetable oil which not only adds unexpected flavor, but is a much healthier-for-you-fat. I used gluten-free flour instead of wheat flour, 3 types of melted chocolate instead of cocoa powder, and a showering of walnuts that have been toasted to perfection before being tossed into the batter for texture. Trust me, they are the perfect brownie!!
While these brownies are gluten free it isn’t vegan and I know a lot of you are looking for recipes that fit both requirements. So, I searched the internet and found this incredible gluten free AND vegan recipe for Easy Vegan Gluten Free Brownies with a delectable sun butter swirl!Print
The perfect brownie for every occasion! No one will ever even know that it is gluten free.
1/2 cup Pompeian Organic Extra Virgin Olive Oil, plus more for greasing pan
2 ounces bittersweet chocolate, coarsely chopped
2 ounces milk chocolate, coarsely chopped
1/2 cup granulated sugar
1/2 cup light brown sugar
1/2 cup gluten free all purpose flour
1/2 teaspoon baking powder
1/8 teaspoon coarse kosher salt
1 1/2 cups coarsely chopped, toasted walnuts
1/2 cup semisweet chocolate chips
Preheat the oven to 350°F. Grease an 8x8x2-inch or 9x9x2-inch baking pan with Pompeian Organic Extra Virgin Olive Oil. Line the pan with parchment paper so that the ends are hanging over the sides of the pan to use as a handle later.
In a medium saucepan, combine the 1/2 cup Pompeian Organic Extra Virgin Olive Oil, bittersweet and milk chocolate. Cook and stir over medium heat until the chocolate has melted. Remove from the heat. Add both sugars to the chocolate mixture and stir until smooth. Add the eggs, beating until each one is combined.
In a small bowl, combine the flour, baking soda, and salt with a whisk then add the flour mixture to the chocolate mixture and stir to combine. Stir in he walnuts and chocolate chips. The batter will be very thick and glossy. Spread into the prepared pan. Bake for 25 minutes or until the top is set but still soft. Cool completely on a wire rack before cutting into bars.