Sea Salt & Olive Oil Dark Chocolate Brownies (Gluten Free)

Olive oil might not be the first ingredient you'd think to put into a brownie recipe but you might be surprised how well it works.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12 -15 brownies


  • 1 cup raw sugar AKA "turbinado sugar"
  • 1/2 cup extra virgin olive oil
  • 2/3 cup cacao powder
  • 1 teaspoon baking powder
  • 1 1/4 teaspoon sea salt divided
  • 1 teaspoon vanilla extract
  • 1/2 cup full-fat coconut milk
  • 1 cup oat flour *see note
  • 1/3 cup dairy-free semi-sweet chocolate chunks


  1. Preheat oven to 350 degrees F (180 C) and grease and 8x8 inch or 7x11 inch baking pan with oil.
  2. In a small saucepan set over low heat, slowly warm the oil with sugar until just warm to the touch, not hot. Add the cocoa powder while whisking then once mixed, remove from heat and scrape into a medium bowl. Stir in 1/4 teaspoon salt, the baking powder, and the vanilla until combined. Mix in the coconut milk then add the oat flour and stir in until smooth. Pour the batter into prepared pan and sprinkle chocolate chips and sea salt over the batter evenly. Bake the brownies for 25-30 minutes until the center doesn't jiggle when the pan is nudged (you can also check center with a toothpick and see if it comes out clean). Remove from oven and cool for at least 10 minutes before cutting. These brownies are very fudgy until completely cooled so you can chill them in the fridge or freezer to make them cool faster or simply enjoy them warm and messy.

Recipe Notes

*I like to make my own oat flour and it is easily done by simply processing oats in a blender or food processor until fine.