Olive Oil Brookies (gf / Df) ✨ Absolute Heaven. the Perfectl

• total time: 45 minutes

Ingredients

Cookie dough:

½ cup (80g) coconut sugar

⅔ cup (130g) olive oil

2 large eggs

1 ½ tsp (7g) vanilla extract

1 cup (180g) gluten free all purpose flour

¼ tsp (1.5g) baking soda

¼ tsp (1.5g) salt

1 ½ cups (6oz) dark chocolate, coarsely chopped

Brownie batter:

1 ½ cups (6oz) dark chocolate chips

⅔ cup (130g) olive oil

4 large eggs

1 ½ (240g) cup coconut sugar

1 tsp (5g) vanilla extract

½ cup (90g) gluten free all purpose flour

⅓ cup (40g) cocoa powder

¼ tsp (1.5g) salt

Flaky sea salt

Directions

Preheat oven to 350°F and line a 9x9 baking dish with parchment paper.

To make cookie dough, combine coconut sugar, olive oil, eggs and vanilla in a large mixing bowl and whisk well. Add in flour, baking soda and salt and mix until flour is fully incorporated then fold in chocolate chunks. Place cookie dough in the refrigerator while you prepare your brownie batter.

To make brownie batter, combine olive oil and chocolate in a double broiler or heat safe bowl over a pot of water. Melt over medium low heat, stirring periodically to prevent scorching. Allow melted chocolate to cool slightly before stirring into brownie mix.

Add eggs, coconut sugar and vanilla extract in a large bowl and whisk well. Stir in melted chocolate and olive oil then fold in flour, cocoa powder and salt and mix once again until batter is smooth and no lumps remain.

Using a scooper, scoop cookie dough and brownie batter into prepared baking dish, alternating between the two until no more batter or cookie dough remain.

Bake until brownies and cookies have set and nearly cooked through, about 40-50 minutes.

Finish with flaky sea salt before serving.