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Olive Toffee Brownies

Olive Toffee Brownies

Carrie @ poet in the pantry
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Dessert
Servings 15


  • 8 Tablespoons 1/2 cup unsalted butter, cut up
  • 5 ounces semi-sweet/bittersweet chocolate cut up
  • 3 ounces unsweetened bakers chocolate cut up
  • 5 large eggs
  • 2 cups granulated sugar
  • 1 cup dark brown sugar lightly packed
  • 1 vanilla bean scraped
  • 6 1/5- ounce can Lindsay Olives Recloseables large pitted olives, rinsed, drained, & pureed (comes out to about 3/4 cup once pureed)
  • 1 1/4 cups white whole wheat flour
  • 1 cup toffee bits


  • Preheat oven to 350 degrees Fahrenheit. Grease and line a 9x13 baking dish with parchment paper. Set aside.
  • Melt the butter and chocolate in a double boiler, or in a microwave at 50% power at 30-second intervals. Set aside.
  • In the bowl of a stand mixer fitted with the paddle, beat together the eggs, sugars, and vanilla bean scrapings until lifting the paddle from the bowl produces ribbons.
  • On low speed, mix in the pureed olives.
  • Continuing on medium-low, mix in the chocolate in a constant stream.
  • Add the flour and let it mix on low until just combined. Remove bowl from mixer.
  • Stir in the toffee bits, then spread into the prepared baking dish.
  • Bake for 45 minutes, or until there's a nice crust on top and a toothpick inserted in the center comes out slightly moist.
  • Cool completely before cutting and serving.


This is a sweet treat, for sure. If you'd like to reduce that, you can use more unsweetened chocolate and less semi-sweet/bittersweet chocolate, keeping it at a total of 8 ounces.
The toffee bits pretty much melt into the brownies, but that's part of their charm. They create little pockets of moistness that are pretty awesome.