06 Aug Olive Oil & Sea Salt Brownie Cookies

Olive Oil & Sea Salt Brownie Cookies

I’m officially declaring August, No Pants Month.

Yes, I have the authority to do that. I wear the figurative pants when it comes to this blog-space. And here, pants are outlawed.

Olive Oil & Sea Salt Brownie Cookies

Why the sudden aversion to pants? Well, I’ve been finding it extremely hard to motivate myself to wear them lately. I don’t want to do it.

It’s not like an omg-it’s-the-week-after-Thanksgiving-and-I’ve-already-eaten-3-dozen-Christmas-cookies-and-my-pants-don’t-fit kind of not wanting to wear pants.

It’s more like a holy-batman-it’s-105 degrees-outside-and-I-just-got-out-of-a-hot-shower-and-all-I-want-to-wear-is-a-muumuu* kind of not wanting to wear pants.

Olive Oil & Sea Salt Brownie Cookies

Except wearing muumuus in the workplace isn’t exactly what the employee handbook refers to as work appropriate attire.

So here I sit, sweating in my skinny jeans, imagining a world without pants.

I really need a vacation…

Olive Oil & Sea Salt Brownie Cookies

Olive Oil & Sea Salt Brownie Cookies

In other news, I made these Olive Oil & Sea Salt Brownie Cookies this weekend. I was invited to a pig roast and since the host was going through all the trouble to roast an entire pig I figured the least I could do was show up with some cookies.

You know how I know these are freaking amazing? I eavesdropped. Yes, I lingered around at said party listening to strangers’ conversations. And you know what I heard? Cookie buzz.

Try those brownie cookies, they are freaking amazing” – Random Girl

Friends and coworkers, they can’t be trusted. Random people at parties who don’t know you’re listening? They don’t lie.

Olive Oil & Sea Salt Brownie Cookies

I was skeptical of how these cookies would turn out using olive oil instead of butter, but both the flavor and texture were perfect. The mildness of the olive oil really let the rich chocolate flavor shine (they’re a hit with dark chocolate lovers).  The texture was soft and fudgy on the inside with  nice crisp outside that kept them from falling apart. And sea salt + dark chocolate? A match made in heaven. For added sweetness, try milk chocolate chips instead of semi sweet.

Bon appetit!

Olive Oil & Sea Salt Brownie Cookies

Ingredients

  • 1/2 cup olive oil
  • 1 cup sugar
  • 2 eggs
  • 3/4 cup flour
  • 3/4 cup natural cocoa powder
  • 1/2 tsp sea salt, plus more for sprinkling
  • 1 tsp baking soda
  • 1 tbsp hot water
  • 1 tsp vanilla
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  • In the bowl of a stand mixer, add the olive oil and sugar and mix until well combined.
  • Add the eggs, one at a time, mixing well between each one.
  • Add the cocoa powder, flour, and salt and beat until a dough forms - it should be the consistency of a thick brownie batter.
  • In a small bowl, dissolve the baking soda into the hot water. Add dissolved baking soda and vanilla and beat until well combined.
  • Stir in the chocolate chips with a spatula.
  • Refrigerate the batter for at least 30 minutes, up to overnight.
  • When ready to bake, preheat oven to 350 degrees and line baking sheets with parchment paper.
  • Use a cookie scoop to scoop out heaping tablespoons onto your prepared baking sheets and sprinkle with sea salt.
  • Bake for 10 minutes, or until edges are set.
  • Let cool completely on the baking sheets then transfer to a wire rack to cool.
http://butterlustblog.com/2013/08/06/olive-oil-sea-salt-brownie-cookies/

*I just learned the proper spelling of muumuu. Double UU, who knew? Wikipedia, I would be lost without you.

 

Recipe Source: Persnickety Plates

84 Comments
  • Kim
    Posted at 12:38h, 07 August Reply

    Hi! These look to die for!
    I’ve added a link to these gorgeous things on my blog…hope that’s ok!
    I love, love, LOVE your recipes!
    Kim recently posted…Ten Things…My Profile

    • KWahlman
      Posted at 12:50h, 07 August Reply

      Thank you so much! And yes, of course – thanks for the link back 🙂

  • Donna
    Posted at 13:46h, 07 August Reply

    These look delicious! What type of olive oil did you use?

    • KWahlman
      Posted at 13:51h, 07 August Reply

      I just used some relatively cheap extra light olive oil that I had in the pantry and needed to use up. If you want to taste the olive oil use extra virgin!

  • Miss Messy
    Posted at 15:55h, 07 August Reply

    i love it when somebody you don’t know loves your baking 🙂
    Miss Messy recently posted…Mini Cherry Bakewell TartsMy Profile

  • Liz Hampton
    Posted at 14:02h, 25 September Reply

    The other good way to get a “review” at a somewhat small gathering is to glance in the garbage cans. Lots of people will take a cookie to be nice but if you don’t see any halves or large pieces in the garbage, you know they ATE them! 🙂

    • KWahlman
      Posted at 14:08h, 25 September Reply

      Good call! I’m glad I’m not the only one with a strategy for these things! 😉

  • Michelle in VA
    Posted at 10:23h, 05 May Reply

    Looks intriguing … how many cookies does this yield?

    • KWahlman
      Posted at 11:10h, 05 May Reply

      Hi Michelle! These cookies really are amazing – one of my favorite recipes on the blog! For me, the recipe yields about 21 cookies when I use a medium cookie scoop – but you could stretch it to 2 dozen if you make your cookies a little smaller.

      • Michelle in VA
        Posted at 09:37h, 09 May Reply

        Really lovely cookies!!

        Now, I deviated from your recipe a tad. I added about 1/2 teaspoon of finely chopped fresh rosemary and lacking chocolate chips (shocking!), I substituted a finely chopped 70% chocolate bar for the semi-sweet chips (I had less than 2/3 cup of chopped chocolate, so a smaller volume as well as different flavor profile). The reviews from my colleagues in cube-ville are ONLY positive!

        My cookie scoop is just over a tablespoon, so by exercising a little restraint about eating the raw dough (and it was HARD to restrain myself), I got 30 cookies.

        You wouldn’t happen to have a recipe for a chocolate-olive oil quick bread, would you?
        Michelle in VA recently posted…Happy Day After Cinco de MayoMy Profile

        • KWahlman
          Posted at 09:45h, 09 May Reply

          Fantastic! I never thought to ad herbs to these – what a great idea! Props for your self restraint, I definitely don’t have that kind of will power…salmonella schhhmalmonella 😉

          I don’t have a chocolate olive-oil quick bread recipe but my Zucchini Bread recipe calls for veg oil (you could try substituting) and would be amazing with the addition of some chopped chocolate (or chips)!

  • We all have an off week, right? | Slightly Obsessed
    Posted at 13:51h, 15 May Reply

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  • Anne
    Posted at 00:34h, 27 May Reply

    Hello to all the other people viewing this post! I just made a half a batch – I only had 1 egg – and I can’t decide if I am glad that I have fewer to eat all by myself or *terribly* upset that I only have a half a batch to eat all by myself. My half batch got me about 15 cookies though my second pan (of 6) were smaller than my first pan (of 9, hey – math.) Please, do yourself a favor and make these cookies. If you think the olive oil in a cookie sounds too strange, ignore that voice and make them anyway. Amazing. I am not sharing the rest with cube-ville. Keeping them to myself. 🙂

    • KWahlman
      Posted at 09:30h, 27 May Reply

      LOVE this! Thanks Anne 🙂

  • ridhima
    Posted at 10:27h, 28 May Reply

    Omg I’m in love with your blog! thanks for this recipe. Cant wait to try it.

  • Lucy B
    Posted at 21:05h, 30 May Reply

    Hello! Am making these right now and slightly freaking that your recipe says “until a dough forms”. Mine is more like a thick mix. I’ve added a bit more flour. Also, I’m trying to convert to a thermomix so hoping the beating is on track. Is it like bread dough? Or brownie mix?
    I thank you and the girls’ soccer cake stall thanks you!

    • KWahlman
      Posted at 15:03h, 31 May Reply

      Hi Lucy – So sorry I just saw your comment! It should be more like a thick brownie batter – sorry to freak you out. Your feedback is much appreciated, I will definitely update the recipe!

  • Shanna
    Posted at 23:59h, 06 June Reply

    These cookies are so great! I’ve made two batches already to rave reviews from friends. I love the crispness they have when they’re just cooled. A few hours later they start to soften though. Any thoughts on how to keep them crispy? I’ve tried baking them a few minutes longer but that doesn’t seem to change the end result.

    • KWahlman
      Posted at 13:05h, 07 June Reply

      Hi Shanna – so glad you’re enjoying them! I’ve never really had an issue with them softening up too much. You might try putting them back in the oven for just a few minutes before serving to crisp them back up.

  • Jackie
    Posted at 16:06h, 13 July Reply

    This recipe is to die for! I re pinned it n have shared it with everyone I know. I did have to swap the olive oil for veg. oil but either way I’m so thankful for your recipe it was quick n easy n oh soooooo delicious.

    • KWahlman
      Posted at 09:19h, 14 July Reply

      Thanks Jackie – so glad you enjoyed! And thank you for sharing!!

  • Claire Chao
    Posted at 00:28h, 19 August Reply

    Hi there!
    This is by far my favorite chocolate cookies!
    Thank you so much for sharing.

    I just have couple questions, hoping you could help me with:
    In this recipe, I’d like to reduce the amount of sugar to 3/4 or 1/2 cup.
    Should I add something else more to replace the missing sugar?
    And the first batch I baked was soft outside, is this the way supposed to be?
    How can I make it slightly crunchy outside but still gooey and soft inside?
    I have tried many recipes but never turned out that way.
    Thank you in advance, will try more of your recipes!

    Claire

    • KWahlman
      Posted at 09:46h, 19 August Reply

      Hi Claire! When the cookies turned out soft on the outside, did you reduce the sugar? If so, that could be the reason as sugar caramelization during cooking is partly responsible for creating a crisp, browned crust. It may also be an issue with your oven temperature or baking time. Make sure that your oven is heating properly, and if it is, try baking the cookies 2-5 minutes longer to help them crisp. I hope this helps!

  • Jasmine
    Posted at 11:27h, 20 August Reply

    Hi! What would be the effect if I use canola oil instead of olive oil? I’m dying to try your recipe. It looks so sinfully good!

    • KWahlman
      Posted at 11:36h, 20 August Reply

      Hi Jasmine! Canola oil would work in this recipe, it would just change the flavor profile of the cookies a bit since canola oil has very little flavor compared to olive. Let me know how they turn out if you give them a try!

      • Jasmine
        Posted at 11:40h, 20 August Reply

        Thanks for the quick response. I’ll stick with olive oil then. Don’t want to mess up the recipe. Hehe. Can I use table salt(not those super fine iodized one) instead of sea salt?

        • KWahlman
          Posted at 12:04h, 20 August Reply

          Definitely! Sea salt has a really great, crunchy texture but any salt will work!

  • Ruth Stackhouse
    Posted at 14:03h, 06 September Reply

    Made this tonight, didn’t want to wait 30 minutes to refrigerate so added oats to thicken up to a cookie batter consistancy.. Also used a Lindt Chilli Chocolate bar chopped up for the chocolate chips… Was amazing!

    • KWahlman
      Posted at 18:17h, 07 September Reply

      Awesome, Ruth! That chilli chocolate sounds amazing!

    • Anne
      Posted at 18:50h, 07 September Reply

      I was thinking a touch of chili would be amazing in these! I might have to try the chocolate. 🙂

  • Lori
    Posted at 10:22h, 23 September Reply

    Hi, i love these cookies. I noticed with mine that after i bake them i can see granuals of salt or sugar that haven’t dissolved in the cookie. Is that normal? I skip the extra salt on top for personal taste so it’s not that. Any ideas what i may be doing wrong? Thanx.

    • KWahlman
      Posted at 10:25h, 23 September Reply

      Hi Lori! I’ve never heard of that issue with these cookies before. Assuming you are using regular white sugar, you may want to try mixing the olive oil and sugar for a little longer in order to allow the sugar to dissolve more. If you are using sugar in the raw or a larger grain sugar you may want to try pulsing it in a food processor first to create a finer grain. Thanks so much for baking!!

      • Lori
        Posted at 10:35h, 23 September Reply

        Thanx for you response. I will try these suggetions but i also had another question. When trying to remove the cookies from the parchment paper i seem lose the bottoms. I use a pancake turner to accomplish this, any suggestions? Thanx again!

  • Jaime
    Posted at 21:31h, 04 October Reply

    Tried tonight, only instead of chocolate chips, I used oats and chia seeds. It was super yummy, my whole family and the neighbors LOVED them! Thank you so much!
    Jaime recently posted…See You In My Dreams (For Sale)My Profile

    • KWahlman
      Posted at 09:50h, 06 October Reply

      Awesome, Jaime! So glad to hear that!!!

      • naomi
        Posted at 22:18h, 25 October Reply

        What grade olive oil do you use? light or extra virgin?

        • KWahlman
          Posted at 12:36h, 26 October Reply

          Hi Naomi! I use extra virgin but you could use either in this recipe.

      • jaime
        Posted at 18:03h, 26 November Reply

        Making them again tonight…yay!

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  • Shelley
    Posted at 13:06h, 14 November Reply

    Just made these…look amazing, but yours look flatter than mine…mine came out flat…do you flatten them a bit before you baked them?

    • KWahlman
      Posted at 13:59h, 14 November Reply

      Hi Shelley! No, I do not flatten mine at all. There are a couple reasons that yours may not look the same — 1. Your oven temperature could run a little cooler than mine, resulting in puffier cookies because they spread less during baking 2. Flour measurement. Unless you are using a kitchen scale, the amount of flour measured can vary quite a bit, resulting in varying cookie textures.

      What’s most important is that they still taste delicious!

  • Vanessa
    Posted at 15:44h, 20 November Reply

    This is the third time I’ve made these. They are so delicious. Best cookies I’ve ever tasted. Friends and family love them. Thank you! Tip: I wet my hands and roll cookies into little balls then flatten them on top of salt so they get evenly coated.

    • KWahlman
      Posted at 23:55h, 20 November Reply

      LOVE this Vanessa – thank you so much for the comment and the tip!!!

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  • Kendra groves
    Posted at 01:04h, 09 December Reply

    Hay so annoyed I didn’t read the refrigerate part and added a bit more flour then normal…. Do you think it’ll make a difference??? HELP!!

    • KWahlman
      Posted at 09:15h, 09 December Reply

      Hi Kendra, How much extra did you add? Your cookies may turn out more dense than mine because of the additional flour, but they should be fine!

  • Ella
    Posted at 17:27h, 11 December Reply

    Hi!!! These cookies look sooo yummy – I can’t wait to bake them! I just have one question before I do – I live in Boulder, Colorado so i’m at high elevation (about 5000 feet). Will this change the way my cookies turn out?
    Thank you so much and thank you for having such an awesome blog!

    • KWahlman
      Posted at 11:25h, 12 December Reply

      Hi Ella! I must admit, having lived close to sea level my entire life, I know nothing about high altitude baking. I would assume if you made there recipe as is, the result would be different from mine. King Arthur Flour has a great article on adjusting recipes for altitude though, you should check it out: http://www.kingarthurflour.com/recipe/high-altitude-baking.html. Let me know how it goes!!

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  • karen
    Posted at 13:08h, 19 December Reply

    My first batch just finished and they came out fantastic! Love the extra sea salt on top. I was given a huge bag of shelled walnuts and so I added crushed walnuts on top of half the cookies along with the salt and oh my…these are added permanently to the rotation! Thanks for sharing!

    • KWahlman
      Posted at 15:51h, 19 December Reply

      Wonderful! I love to hear that, Karen! So glad you enjoyed!

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  • Amy E
    Posted at 22:19h, 23 June Reply

    Hi! I made these and they turned out great. However, my “dough” came out to be more like a thick batter. Do you think the summer heat played a factor in the consistency of the dough or was it possibly improper flour measurements.

    • KWahlman
      Posted at 09:33h, 24 June Reply

      Hi Amy! Your dough sounds like it came our perfectly! It should have looked like a thick brownie batter, which can be a little hard to scoop so I usually put in in the refrigerator for 15-30 minutes before scooping out onto the bake sheet. Hope this helps!

  • Susan Miller
    Posted at 12:31h, 18 July Reply

    I have my oven preheating and can’t wait to try these. I made without the chips and subbed coconut oil since I had some I wanted to use up. Made a double recipe to take to a fish fry tonight. Love that these are dairyfree.

    • KWahlman
      Posted at 11:55h, 20 July Reply

      Awesome, Susan! Hope you loved them! If you get a chance, let me know how they worked with coconut oil!

  • Susan miller
    Posted at 12:03h, 24 July Reply

    They were outstanding! Getting ready to make another batch with flaked coconut!

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  • Julia
    Posted at 20:08h, 14 September Reply

    I’ve made these according to the recipe a few times and they were delicious! I was wondering if anyone had any advice about making these vegan? I want to make these for a vegan friend, but I’m not sure what to use to replace the egg! Any advice would be much appreciated! =)

    • KWahlman
      Posted at 15:16h, 15 September Reply

      Hi Julia! I have never made these cookies vegan before so I apologize, but I don’t have any tested modifications to share! I know there are a lot of great vegan egg substitutes available but I’m definitely not an expert. I’d look into trying flax seed as an option. If you try it out, let me know how it goes!

      • Julia
        Posted at 16:32h, 20 September Reply

        Thanks for the reply! I ended up subbing 1/4 cup applesauce and 1 tsp baking powder for the egg! They were a little flatter and more likely to fall apart than the non-vegan version but still just as delicious! =)

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  • Dairy Free Diet
    Posted at 15:37h, 28 October Reply

    I’m going to make these soon. Thanks for this good recipe! I will make them tomorrow. Can’t wait!
    Dairy Free Diet recently posted…8 Dairy Free Desserts You Can Make in Less Than 10 MinutesMy Profile

  • suzy
    Posted at 16:20h, 04 December Reply

    These look amazing and I’m gonna try them out being that today is national cookie day! One question… what kind of cocoa did you use to get them so dark? Mine never turn out this great of a color! Thanks!

    • KWahlman
      Posted at 14:37h, 14 December Reply

      Suzy! I’m so sorry I’m just getting back to you, I hope that if you made the cookies they turned out well! I use good ole’ Hershey’s Natural Cocoa Powder in these cookies. I’ve not tried dutch in place, but I’m assuming the difference in acidity would effect the texture of the final product.

  • Ruth
    Posted at 19:25h, 17 December Reply

    I just made these, and they are delicious! One question, they ended up having pockets on the inside. Any thoughts as to why this would happen and how to avoid in the future?
    Ruth recently posted…Satsuma & Hazelnut CakeMy Profile

    • KWahlman
      Posted at 23:04h, 17 December Reply

      Hi Ruth! That’s so strange, I’ve made these cookies dozens of times and never had pockets in them. To be completely honest, I’m not sure why that would have happened and my searches have all turned up references to butter. Since there are no butter in these cookies, I’m at a loss!

  • Amanda Schutz
    Posted at 13:25h, 19 December Reply

    Just wanted to let you know I have made this recipe dozens of times and everyone freaks out every time they taste them 🙂

  • AJ
    Posted at 13:39h, 23 December Reply

    K I bake every single day and almost never post on recipe blogs unless I have a question… But I just have to say that I made these cookies and was a little skeptical (just because I don’t have much luck with cocoa powder lol), but I took one bite and actually shouted HOLY SHHH. Well, you know. They are amazing. I used 1/2 c organic cane sugar and 1/2 c brown sugar. So yum.

  • Lina K.
    Posted at 09:44h, 16 February Reply

    These cookies are ridiculous. Made them for Valentine’s Day and they were gone in 24 hours. I used a gluten-free flour mix instead and they were literally so perfect. I want to make them every day, forever and ever.

  • Suvi
    Posted at 02:39h, 07 March Reply

    These sound amazing. Can’t wait to try them. But I’m a bit worried though… Couple of years ago I made similar cookies, but with butter. They tasted amazing (and random people + friends praised them), but they were completely flat. Like really, really flat! It was hard to pick them up without breaking them. Has this happened to you with this recipe?
    Another concern is the olive oil. Do you taste it in the dough? I only have Extra Virgin and I don’t want to buy another bottle… If one wants to make these with butter, what’s its quantity?

    • KWahlman
      Posted at 21:25h, 07 March Reply

      Hi Suvi! I’ve never had an issue with these cookies being too flat or falling apart easily! They are a little soft if under-baked, so if you want to make sure they are nice and sturdy I recommend adding 2-3 minutes to the baking time, but keep a close eye in case your oven runs hotter than mine! The flavor of the olive oil is very subtle and quite lovely — I encourage you to give it a shot! You could use melted butter or coconut oil in place in the same quantity. Hope you love them!

  • Echelle
    Posted at 20:06h, 17 April Reply

    I can literally never go wrong with these cookies. They’re so delicious and addicting. I’m not usually a fan of salty and sweet, but my god, these are the exception. Plus, I always get to brag about how they’re semi-healthy, since it uses olive oil instead of butter.

    • KWahlman
      Posted at 21:29h, 09 May Reply

      Love it! So glad to hear you’re a fan, Echelle!

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    Posted at 19:01h, 28 October Reply

    Hi – do you have any idea if this is the type of dough/batter that could be made ahead of time then frozen and then baked a few weeks later ?? I know many cookie recipes are able to do that

  • Amanda Hanson
    Posted at 18:06h, 16 January Reply

    I made these yesterday, and despite my skepticism of using olive oil instead of butter, they turned out wonderfully! The only deviation I made from your recipe was to use 1 T of bourbon instead of water, and it really helps to deepen the chocolate flavor. I highly recommend it! Thanks for such a good recipe!

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