This recipe appears in the Thrive Market cookbook, Healthy Living Made Easy. Get your copy here, and find the ingredients in this shopping list.
Craving something sweet, but don’t want too many leftovers? Megan Mitchell’s vegan olive oil brownies are full of rich chocolate flavor, short on prep (they’re ready in about 30 minutes), sweetened with maple syrup—and the perfect serving size for two.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 30 minutes
½ cup Thrive Market Organic Dark Chocolate Chips, plus more for sprinkling
¼ cup Thrive Market Organic Extra Virgin Olive Oil, plus more for coating pan
¼ cup Thrive Market Organic Maple Syrup
½ teaspoon Thrive Market Organic Vanilla Extract
½ cup gluten-free flour
2 tablespoons cocoa powder
1 teaspoon Thrive Market Baking Soda
½ teaspoon espresso powder
Pinch of fine sea salt
Flaked sea salt
Preheat oven to 325°F. Lightly oil a 7-inch cast iron skillet, two 5-ounce ramekins, or any small ovenproof dish.
Melt chocolate in a small saucepan over medium-low. Whisk until melted and smooth, about 2 minutes.
Pour chocolate into a medium bowl; whisk in maple syrup and vanilla.
Whisk flour, cocoa powder, baking soda, espresso powder, and sea salt in a small bowl. Pour dry ingredients on top of chocolate mixture. Combine with a whisk, then finish stirring with a silicone spatula until you no longer see any flour bits.
Pour into the prepared dish and sprinkle with a handful of extra chocolate chips and a large pinch of flaked sea salt.
Bake for 15 to 20 minutes, or until set around the edges, puffed up, and brownies only slightly jiggle in the middle.
Let cool 5 minutes before eating. Serve with a scoop of vegan ice cream, if desired.
Recipe by: Megan Mitchell
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