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Chocolate Brownies


  • 1/2 cup of OLiV Extra Virgin Olive Oil (we used Leccino EVOO)
  • 3/4 cup natural cane or granulated sugar
  • 2 eggs or 2 batches flax eggs (2 tbsp ground flaxseed + 5 tbsp water)
  • 1 tsp vanilla extract
  • 3/4 tsp baking powder
  • 1/4 tsp sea salt
  • 1/2 cup unsweetened cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 2 tbsp OLiV Balsamic Vinegar (we used Chocolate Jalapeño Balsamic)
  • Optional: 1/2 cup add-Ins (chocolate chips, nuts, etc)


  1. Preheat oven to 350 degrees F and oil your preferred pan (small or large muffin tin, baking pan).
  2. If using flax eggs, prepare in a small bowl and let rest for 5 minutes.
  3. In a mixing bowl, combine EVOO, egg (or flax egg), sugar, vanilla, baking powder, salt, OLiV Balsamic Vinegar and cocoa powder. Lastly, add the flour and optional add-ins.
  4. Pour batter into preferred pan and bake for 20-25 minutes, until a toothpick comes out with just a few crumbs.
  5. Remove from oven and let cool in the tin on a cooling rack.
  6. When serving add an additional drizzle of OLiV Balsamic Vinegar.
  7. Store in an airtight container for up to 3 days, or freeze for long-term storage.

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