Olive Oil Brookies

Ingredients

For the Cookie Dough:

• ½ cup (80g) coconut sugar

• ⅔ cup (130g) olive oil

• 2 large eggs

• 1½ teaspoons (7g) vanilla extract

• 1 cup (180g) gluten-free all-purpose flour

• ¼ teaspoon (1.5g) baking soda

• ¼ teaspoon (1.5g) salt

• 1½ cups (6 oz) dark chocolate, coarsely chopped

For the Brownie Batter:

• 1½ cups (6 oz) dark chocolate chips

• ⅔ cup (130g) olive oil

• 4 large eggs

• 1½ cups (240g) coconut sugar

• 1 teaspoon (5g) vanilla extract

• ½ cup (90g) gluten-free all-purpose flour

• ⅓ cup (40g) cocoa powder

• ¼ teaspoon (1.5g) salt

For Finishing:

• Flaky sea salt, for topping

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Instructions

1. Preheat the oven to 350°F (175°C). Line a 9x9-inch baking dish with parchment paper.

2. In a large mixing bowl, whisk together the coconut sugar, olive oil, eggs, and vanilla extract until well combined.

3. Add the flour, baking soda, and salt. Mix until no streaks of flour remain.
   Fold in the chopped dark chocolate.

4. Refrigerate the cookie dough while preparing the brownie batter.

5. Melt the olive oil and chocolate chips together using a double boiler or a heatproof bowl set over a pot of simmering water. Stir occasionally until smooth. Let cool slightly.

6. In a separate large bowl, whisk together the eggs, coconut sugar, and vanilla extract. Stir in the melted chocolate mixture.

7. Fold in the flour, cocoa powder, and salt, mixing until the batter is smooth and fully combined.

8. Using a scoop or large spoon, alternate dollops of cookie dough and brownie batter in the prepared baking dish until both are used up. Swirl slightly with a knife if desired for a marbled effect.

9. Bake for 40–50 minutes, or until the bars are set and a toothpick inserted into the center comes out with a few moist crumbs.

10. Sprinkle with flaky sea salt while still warm. Let cool before slicing and serving.