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Valentine's Day EVOO Brownies

Valentine's Day EVOO Brownies

A Sweet Treat for Someone Sweet


  • ½ Cup (60g) All-Purpose Flour
  • ¾ Cup (63g) Cocoa Powder
  • ½ Teaspoon Sea Salt
  • 2 Large Eggs
  • 1 ¼ Cups (248g) Granulated Sugar
  • ½ Cup (100g) Botticelli Baking Extra Virgin Olive Oil
  • 2 Teaspoons Vanilla Extract
  • ½ Cup (85g) Semi-Sweet Chocolate Chips


  • ⅓ Cup (75g) Whole Milk
  • ⅓ Cup (75g) Unsalted Butter
  • 1 ¼ Cups (248g) Granulated Sugar
  • 1 Teaspoon Vanilla
  • 1 Cup (170g) Semi-Sweet Chocolate Chips
  • Valentine’s Sprinkles



Preheat the oven to 325°F and spray the heart shaped brownie pan with olive oil.

Sift the flour, cocoa and salt into a medium bowl. In a separate large bowl, beat the eggs and sugar together using an electric mixer, on medium/high speed, until pale and thick. Decrease mixer speed and slowly add the oil in a thin stream. Add the vanilla extract.

Stir the flour mixture into the egg mixture until just incorporated, scraping down the bowl as needed.

Scoop the batter into the prepared heart shaped molds and bake until the internal temperature is 180°F, about 20 minutes. Another way to test for doneness is to insert a toothpick into the center of a brownie and then roll the goop between your fingers, if it comes together in a small ball, it’s done.

While the brownies are cooling, make the frosting by adding the milk, butter and sugar to a saucepan. Cook over medium/high heat until the sugar dissolves. Allow to boil for 1 minute. Remove the pan from heat and whisk in the chocolate and vanilla until smooth. Immediately frost the brownies and sprinkle on some sanding sugar and/or sprinkles. Enjoy!

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