Delicious fudgy brownies made with olive oil, chocolate chips, and topped with a light creamy mascarpone whip. The combination of flavors and textures makes this dessert irresistible.
1: Preheat oven to 350°F and line an 8x8 inch baking dish with parchment paper.
2: In a small saucepan over medium heat, melt the chocolate chips with the olive oil. Stir frequently to avoid burning.
3: Remove from heat once completely melted and smooth. Set aside.
4: In a large bowl, whisk the eggs with the sugar and vanilla extract.
5: Add the cocoa powder, tapioca starch, sea salt, and chocolate mixture and stir until a smooth batter is formed. Don’t over mix!
6: Pour batter into your lined baking dish.
7: Bake for 25 minutes.
8: Allow to cool for at least 10 minutes, then lift by the parchment paper to continue cooling on a cooling rack.
9: When brownies are cooled, make your frosting. In a large bowl, use a hand mixer or stand mixer to whisk heavy cream, mascarpone, and powdered sugar together until stiff peaks form (about 5 minutes).
10: Fold in your vanilla bean paste.
11: Spread frosting over the brownies (you may have some leftover), then sift some cocoa powder over the top.
12: Slice, serve, and enjoy! Store in refrigerator once frosted.
