Dark Chocolate Brownies with Sea Salt and High Phenolic Olive Oil

Sweet marriage of dark chocolate, sea salt and high phenolic olive oil for health promoting treat.

These Brownies are a delicious combination of dark chocolate, high phenolic olive oil and flaky sea salt. When combined these ingredients make a rich sophisticated brownie. I have added walnuts from Evia, as I like to use as much local and fresh produce as I can. Pistachios from Aegina are another option.


150 g butter 
275 good quality dark chocolate 
200 g castor sugar 
170 g light muscavado sugar 
4 eggs medium 
2 teaspoons vanilla extract 
200 g plain flour 
3 tablespoons cocoa power 
1/2 teaspoon baking powder 
2 teaspoon flaky sea salt
1 tablespoon high phenolic olive oil


Preheat oven 160 c.
Grease and line baking tin with butter and line with baking paper.
In a heatproof bowl suspended over a pan of simmering water, melt the
 chocolate and butter and set aside to cool.
In a medium bowl whisk together the sugars and eggs and vanilla extract until pale and mousse-like, about 4 minutes.
Whisk in the cooled chocolate mixture , then fold in the flours, cocoa and baking powder.
In a small bowl combine the breadcrumbs with sea salt.
Scrape half the brownie batter into prepare tin then sprinkle half the breadcrumb mixture.
Smooth over the remaining batter until covered and level with spatula .
Mix the remaining breadcrumbs with the high phenolic olive oil until
well covered , then sprinkle over the top of your brownie mixture.
Bake for 25–30 mins or until top is slightly cracked and a skewer inserted
 In the middle comes out gooey,you don’t want a dry brownie!
Allow to cool completely in tin before cutting into squares.

Moist and chewy dark chocolate brownies with sea salt and high phenolic olive oil.


The Tree of Life!

For Greeks everything comes from the olive tree — olives, leaves for therapeutic tea and tincture, olive oil for nutrition, topical pain relief, wound cleanser, soap, lamp oil and of course wood for furniture, dishes and fuel.

All my cooking involves the olive, unadulterated, pure and from the most reliable sources. I only choose olive oil from sources I know and trust. This is very important to be assured of quality and health benefits.

Theresa James in the Ancient Olive Grove Eleonas on Aegina Island

Eleonas on Aegina Island is a special spiritual place, one of my most favourite places. I love the different shades of green.

During the periods of occupation first by the Ottoman Empire and then by Germans during the last war, food was often scarce in Aegina and the rest of Greece. Many families were sustained by the olives and figs in the garden. 

Food as Medicine Notes:

Dark chocolate enriched with extra virgin olive oil is associated with an improved cardiovascular risk profile, according to research presented at ESC Congress. Learn more!

Did you know?

Oleocanthal was discovered to have similar anti-inflammatory properties as ibuprofen — without the side effects. In 2005, Gary Beauchamp, PhD, of Monell Chemical Senses Center, made the connection when visiting Sicily and tasting newly milled early harvest olive oil. He named the phenolic compound decarboxymethyl ligstroside aglycone “oleocanthal” oleo=olive, canth=sting, al=aldehyde making it much easier for us to share the good news of its extraordinary preventive and therapeutic properties. Learn more!

Originally published at aristoleo.com on August 30, 2017.

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