Rich and Fudgy Mini Brownies

Recipe Summary

Recipe Servings: 16 portions
Recipe Preparation Time: 0 minutes
Recipe Cook Time: 60 minutes


5 tbsp plus 1 tsp Lucini® Premium Select Extra Virgin Olive Oil®
2 cups sugar
1 cup flour
1/2 teaspoon salt
1 teaspoon baking powder
5 ounces (five squares) unsweetened baking chocolate, finely chopped
4 large eggs, beaten
1 tablespoon instant espresso coffee (regular or decaf)
2 teaspoons vanilla extract
1 cup chopped pecans, almonds, or walnuts (optional)


Line 8- by 8-inch baking pan with foil and oil with 1 teaspoon Lucini® Premium Select Extra Virgin Olive Oil®. Set aside. Mix together next 4 ingredients and set aside. Melt chocolate in double boiler over hot (not boiling) water, stirring occasionally. Whisk in extra virgin olive oil, then eggs, mixing well. Whisk in coffee and vanilla. With a wooden spoon, blend in dry ingredients and mix well. If desired, add 1/2 cup nuts to batter.

Spoon into prepared pan. (Sprinkle remaining nuts on top.) Bake at 350 degrees, 1 hour, or until wooden pick inserted in center comes out almost clean. (Do not overbake or brownies will be dry.)


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