February 5, 2019

From our friends at Cobram Estates Olive Oil, a yummy recipe for Valentine’s Day brownies that have the added bonus of antioxidants!

Cocoa nibs, pomegranates and extra virgin olive oil all have one thing in common…they’re all well known antioxidants. Combining these three in a fudgy brownie makes for a perfect dessert for you & your valentine!


1 cup California Select Extra Virgin Olive Oil

1 ¼ cup of coconut sugar

1 cup cocoa powder

½ teaspoon salt

1 teaspoon vanilla extract

½ cup AP flour

2/3 cup of pomegranate seeds (about 1 pomegranate)

4 tablespoons cocoa nibs

2 eggs

Method: Preheat oven to 350°F. In a mixing bowl, whisk together olive oil, sugar, cocoa powder and salt. Add the eggs and vanilla; whisk ‘em in. Add the flour and stir in with a wooden spoon. Fold in 1/3 cup of the pomegranate seeds and 3 tablespoons of the cocoa nibs.  Oil an 8” x 8” glass baking dish and line with parchment. Spread the batter evenly into the dish and sprinkle the remaining pomegranate seeds and cocoa nibs over the top. Pop into the oven and bake for forty minutes, turning once at twenty minutes. Remove from the oven and allow to cool all the way before cutting. (Optional) – immediately after removing from the oven, sprinkle with a nice flaky sea salt. Enjoy!