Recipe | Olive Oil brownie Recipe | Olive Oil brownie

Recipe | Olive Oil brownie

Brownies contain few ingredients, so selection is key here. Use your favourite high quality dark chocolate, fresh eggs and Allpress Waiheke Blend. Nutty, complex and beautifully balanced, the Waiheke Blend works brilliantly for this recipe. Fragrant and deeply decadent, we think this might be the only brownie recipe you will ever need.


Makes 12 medium brownie slices.



128g EVOO - Allpress Waiheke Blend works well here, plus a bit extra for the pan

225g Dark Chocolate


65g AP Flour

3 medium eggs - room temperature

197g soft brown sugar

1/4t salt

1/2t Pure Vanilla Extract 



Preheat oven to 180C. Set a rack in the bottom third of the oven. Brush with EVOO and line a 23/23 cm square metal baking pan with baking paper.

Heat EVOO in a small pot over medium heat. While you wait, chop your chocolate into small bits and place in a metal or glass bowl. When the oil is warm and shimmery, pour the oil over the chocolate. Set aside to melt and cool slightly. 

Sift the flour, set aside. Gently whisk the chocolate and EVOO together until smooth and glossy. 

In a medium size mixing bowl, beat the eggs, sugar, vanilla and salt vigorously until thick and pale. This will take about 5 minutes using a hand beater or cake mixer. 

Fold the chocolate/EVOO and flour into the egg/sugar mixture. 

Pour the mixture into the prepared brownie pan and smooth with a spatula. Bake for 17 minutes for a soft brownie with a crinkly top or 20 minutes for a firmer brownie with more of a crust. Let it cool completely on a wire rack. 

Carefully cut the brownie into 12 squares. Brownie will keep airtight and in the fridge for up to a week. Enjoy!



  • Eggs must be at room temperature. The eggs, sugar and air (from beating) will emulsify better if they're not cold, giving lift and texture to your brownie. Ideally set your room temp eggs and the sugar in a warm spot (ie: on top of your oven while it’s heating) while you gather the other ingredients.  
  • Bake 17 minutes for a very soft brownie with a crinkly top, 20 minutes for a firmer brownie with more of a crust. If you like a very thick crust then fan-bake your brownie but reduce the heat by 20C.
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