Chocolate and spice go together like Bonnie & Clyde, and like those legendary bandits, these brownies will be gone before you know it.



1/4 cup mild D’Olivo Ultra-Premium Extra Virgin Olive Oil

1/4 cup D’Olivo Harissa Infused Olive Oil

2 teaspoons vanilla extract

3/4 white sugar

1/2 cup brown sugar

3 large eggs

1/2 cup cocoa powder

1/2 cup plain flour

1/2 cup chocolate chips

1/4 cup D’Olivo Black Cherry Dark Balsamic Vinegar



Preheat oven to 350 F. Line an 8-inch square baking tin with baking or parchment paper.

In a large mixing bowl, combine D’Olivo UP EVOO, D’Olivo Harissa Olive Oil, vanilla and sugars and mix briefly.

In a separate bowl, add eggs and whisk for approximately 30 seconds or until combined.

Add eggs to sugar mixture, along with cocoa powder, flour, and chocolate chips. Gently mix with a spoon or spatula to combine. Pour into prepared tin.

Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean.

Leave to cool slightly before removing from pan, as they will firm up as they cool. Drizzle even with D’Olivo Black Cherry Balsamic and serve with ice cream.

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