Gluten free olive oil chocolate brownies with the most insanely delicious mascarpone whipped cream topping!

Fudgy, rich-in-chocolate, gluten-free brownies topped with a light-as-air mascarpone whipped frosting. These aren’t your average brownies. They’re luxurious, satisfying, and shockingly simple to make.

Whether you’re baking for a gluten free guest or just want a no-fuss dessert that feels like something from a fancy bakery, this recipe is that perfect balance between indulgent and approachable.

• Super fudgy and moist thanks to olive oil and melted chocolate
• Naturally gluten free (and no one will ever guess!)
• Topped with a cloud of whipped mascarpone frosting that adds creaminess without being overly sweet
• Perfect for any occasion—from a fun little treat to special celebration

These fudgy gluten-free brownies are everything a brownie should be—chewy edges, gooey center, deep chocolate flavor—and the whipped mascarpone frosting makes them an absolute DREAM of a dessert. They’re the kind of dessert that feels super special, but comes together with mostly pantry staples.

Seriously cannot WAIT for you all to try these brownies! Enjoy! xo

Olive Oil Brownies with Mascarpone Whip

• Author: Mia Swinehart
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 8–12 brownies 1x
• Category: Desserts

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Description

Fudgy olive oil brownies with a light and fluffy mascarpone whipped topping.

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Ingredients

Scale 1x2x3x

• 1/2 tsp sea salt
• 1 cup chocolate chips
• 1/3 cup extra virgin olive oil
• 2 eggs, room temp
• 1/2 cup + 1 tbsp sugar
• 2 tsp vanilla extract
• 1/4 cup cocoa powder
• 3 tbsp tapioca starch

For the mascarpone frosting

• 1/2 cup heavy cream (cold)
• 1/2 cup powdered sugar
• 4 oz mascarpone (cold)
• 1/2 tbsp vanilla bean paste
• Cocoa powder, for topping

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Instructions

1. Preheat oven to 350°F and line an 8×8 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. Remove from heat once completely melted and smooth. Set aside.
3. In a large bowl, whisk the egg with the coconut sugar and vanilla. Add the cocoa powder, tapioca starch, sea salt, and chocolate mixture and stir until a smooth batter is formed- don’t over mix!
4. Pour batter into your lined baking dish. Bake for 25 minutes. Allow to cool for at least 10 minutes, then lift by the parchment paper to continue cooling on a cooling rack.
5. 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- it will take about 5 minutes so be patient! Fold in your vanilla bean paste. Spread over the brownies (you may have some leftover), then sift some cocoa powder over the top. Slice, serve, and enjoy! *store in refrigerator once frosted

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