Chocolate and raspberry olive oil brownies

These low-sugar brownies are downright addictive

By Dr Linia Patel | Oct 17, 2024

Chocolate and raspberry olive oil brownies

Ask me to bring something sweet to a dinner party or barbecue? I will bring these. They are my signature dish. They are simple to make and are always devoured in minutes.

Nigella Lawson’s olive oil chocolate cake was the inspiration, but of course I have adapted these to be as low in sugar as possible and have added more fibre. I love the visual effect of the raspberries on top.

These brownies are vegetarian, gluten-free and dairy-free.

Yields: 20-25

Total Time:1 hour

Ingredients

50g (½ cup) cocoa powder
125ml (½ cup) boiling water
1 tsp vanilla bean paste
150g (1½ cups) ground almonds
½ tsp bicarbonate of soda (baking soda)
100g (½ cup) caster (superfine) sugar
150ml (generous ½ cup) olive oil
3 large eggs
100g (generous ¾ cup) raspberries

Directions

Step 1

Preheat the oven to 180ºC (350ºF). Grease and line a 20cm (8-inch) square brownie tin.

Step 2

In a heatproof bowl, whisk the cocoa powder with the boiling water and vanilla.

Step 3

In a separate bowl, mix the ground almonds with the bicarbonate of soda.

Step 4

In a stand mixer or with a handheld electric whisk, beat the caster sugar, oil and eggs together until they are gorgeous, pale and voluminous

Step 5

Fold in the ground almond and cocoa mixtures and pour into the prepared tin. Scatter over the raspberries.

Step 6

Bake for 35–40 minutes until a skewer comes out not quite clean but not really sticky, then allow to cool in the tin before slicing into squares.

Tip

Swap the raspberries for pecans or walnuts.

Dr Linia Patel shares science-based strategies to help you manage your menopause and continue to perform. One such avenue that she promotes? Nutrition and the importance of feeding your body nutrient-dense, simple meals that don’t require thousands of steps or ingredients. Head here to purchase your copy.