Dark chocolate, olive oil and sea salt brownies with raspberry sorbet

Brownie rounds sandwiching raspberry sorbet.
Brownie rounds sandwiching raspberry sorbet. Photo: Katrina Meynink

This brownie is quite fudgy so allow it to cool completely in the fridge before using a cookie cutter to cut out the circular pieces for the sandwiches (more brownie recipes here).



2 eggs

230g (1 cup) brown sugar (rapadura sugar also works well)

125ml (½ cup) olive oil

1 tsp quality vanilla extract

110g (¾ cup) plain flour

1 tsp baking powder

90g (¾ cup) cocoa powder, sifted

about 1½ tsp sea salt flakes

To serve

1 litre raspberry sorbet

freeze-dried raspberries (optional)


1. Preheat the oven to 180C. Grease and line a baking tin (about 33cm x 23cm).

2. Add the eggs, sugar, olive oil and vanilla to a bowl and whisk until thoroughly combined.

3. Add the flour, baking powder, cocoa powder and salt and stir well until incorporated and a thickish batter forms.

4. Pour the mixture into the prepared tin and bake for about 10 to 12 minutes – it should have that cracked-earth look, yet still yield slightly in the centre when you wobble the tin. Cool in the tin then transfer to the fridge to cool completely.

5. To assemble the sandwiches, remove the raspberry sorbet from the freezer to soften for a few minutes. Use a cookie cutter to cut out 10cm circles from the brownie slab (you can use whatever size or shape you like).

6. Place the brownie rounds on a flat surface, cracked side facing down. Top half of the circles with a scoop of raspberry sorbet, then place another round of brownie on top. Gently press together then scatter the sorbet section with freeze-dried raspberries, if using.

More ice-cream sandwich recipes