Raspberry, Pecan & Sea Salt, Olive Oil Brownies

When is comes to baking, there are few people’s whose attitudes to butter and sugar I admire more than Joy the Baker‘s. When I am looking for a good solid recipe or for inspiration, Joy’s blog and cookbook are my first ports of call. Recently Joy posted a recipe for these brownies and I knew I had to recreate them. If Joy gives a baking tip, you can be sure that I am going to take it (especially when it is an adapted David Lebovitz recipe).


(Excuse the photo, there was no natural light that day and I certainly wasn’t going to wait until there was to eat them!)


  • 0.25 cups of extra light olive oil
  • 225 g of dark chocolate, chopped
  • 0.75 cup of golden caster sugar
  • 2 large eggs, at room temperature
  • 1 tsp of vanilla extract
  • 0.25 cup of plain flour
  • 2 tsp of espresso powder
  • 0.25 tsp of baking powder
  • 0.25 tsp of fine sea salt
  • 1 cup of fresh raspberries
  • 0.5 cup of pecans, roughly chopped
  • Flaked sea salt


  1. Preheat the oven to 180°C and line an 8 inch square tin with baking paper.
  2.  Place the chocolate and olive oil in a glass bowl and on a bain marie or slowly in the microwave, stirring frequently until the chocolate is just melted. Set it aside to cool slightly.
  3. Stir the sugar into the melted chocolate mixture and then beat in the eggs, one at a time.
  4. Add the vanilla and continue to mix until glossy and smooth.
  5. Add the flour, espresso powder, baking powder and fine salt and mix until you have a smooth mixture
  6. Pour the mixture into the prepared tin and let it spread out (help it with a spatula if you need to).
  7. Top with the fresh raspberries, pecans and salt and bake for 30-40 minutes depending on how gooey you like your brownies (they will need to be cooked through though, even if it is only just so).
  8. Leave the brownies to cool in the tin for 30 minutes, then remove them from the tin and slice. These are such a great flavour combination, enjoy!
  1. Scrape the batter into the prepared brownie pan and sprinkle with raspberries, pecans (if using), and a small amount of flaked sea salt. Place in the oven and bake for approximately 30 minutes, or until cooked through but still gooey.
  2. Remove from the oven and allow to rest in the pan for 30 minutes before slicing. Enjoy with another sprinkling of sea salt!

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