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Chef Megan Mitchell

Online Cookbook

Vegan Olive Oil Brownies

  • Serves: 2
  • Complexity: easy
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Vegan Olive Oil Brownies


  • 1/2 cup vegan chocolate chips or chunks, plus more for sprinkling
  • 1/4 cup olive oil, plus more for coating
  • 1/4 cup maple syrup
  • 1/2 tsp. vanilla extract
  • 1/2 cup gluten-free flour, I used Cup4Cup
  • 2 tbsp. cocoa powder
  • 1 tsp. baking soda
  • 1/2 tsp. espresso powder
  • Pinch of fine sea salt
  • Flaked sea salt, such as Maldon


  1. Preheat oven to 325F.

    Lightly oil a 7-inch cast iron skillet, 2 5-ounce ramekins or any small oven proof dish/es.

  2. In a small sauce pot combine the 1/2 cup of chips or chunks along with the olive oil. Bring up to heat over medium low and whisk until melted and smooth, about 2 minutes. Remove from heat and pour into a medium bowl, then whisk in the EVOO, maple and vanilla.

  3. In a small bowl whisk together the flour, cocoa powder, baking soda, espresso powder and fine sea salt. Add to the chocolate mixture starting with a whisk and then finish stirring with a silicone spatula until combined and you no longer see any flour bits.

  4. Pour into the prepared pan/dish and sprinkle with a few extra chocolate chunks/chips and flaked sea salt. Bake for 15-20 minutes or until set around the edges, puffed up and only jiggles slightly in the middle.

  5. Let cool slightly before eating. Serve with a scoop of vegan ice cream if desired.

    Recipe Courtesy of Megan Mitchell

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