Tag Archives: olive oil

Olive Oil Brownies

9 Jun

Brownies just got better. Yup, you’re reading that right! These brownies merit a LOT of your attention. Upon tasting them, a pastry chef friend exclaimed to me that my brownies were better than his. Life=made (if you’re reading this Bobby, here’s the recipe!)




  • 185g dark chocolate
  • 185g olive oil
  • 250g caster sugar
  • 3 eggs
  • 85g plain flour (If using gluten free, also use 1/2 tsp xanthan gum)
  • 40g cocoa powder
  • 50-100g dark, milk or white chocolate chips


  • Melt chocolate in a bain-marie
  • Mix in olive oil and leave to cool
  • Whisk eggs and sugar together until thick and frothy
  • Pour in cooled chocolate & olive oil
  • Sift flour and cocoa powder over the top and mix until just combined
  • Stir in chocolate chips
  • Pour mixture into well-greased tin (I use a square tin)
  • Bake for 25 mins on 185oC
  • Leave until totally cooled then cut into squares and stuff your face!

I served mine as dessert to a BBQ as well as to feed my friends the day after!

No-butter Shortbread

19 Feb

The dairy/lactose free theme continues with this recipe for No-butter Shortbread! Shortbread is one of my favourite things, buttery, flaky and so delicious! I wanted a treat that I could serve to guests over tea, that I could also enjoy myself… which is where this Olive Oil Shortbread recipe comes in. I have to say, the texture isn’t quite the same but it’s a good alternative. Try it for your dairy-free friends, or even if you want a healthier alternative to butter-heavy shortbread!





  • 190g plain flour
  • 160g icing sugar
  • 1 tsp fine salt
  • Zest of 2 lemons
  • 1 cup (225g) extra virgin olive oil
  • Caster sugar, for sprinkling on top


  • Preheat the oven to 160oC
  • Grease (using olive oil) a square baking tin and set aside
  • Whisk together all dry ingredients, and zest the lemon over the top.
  • Pour in olive oil and stir together until all ingredients are combines.
  • In a medium-sized mixing bowl, whisk together the flour, sugar, salt, rosemary and lemon zest.
  • Pour in the olive oil and stir until all of the dry mixture is incorporated.
  • Scoop dough into your tin and press down lightly
  • Bake for between 40-55 mins (until golden around the edges)
  • Remove from oven and prick lightly with a fork
  • Sprinkle caster sugar over
  • Let cool 20 mins, then slice into little rectangular fingers
  • Serve once completely cooled!
Recipe adapted from Cookie + Kate