Winter-Spiced Mediterranean Brownies with Star Anise & Olive Oil

What Makes This Special

These brownies capture the comforting spirit of Mediterranean winter with a subtle infusion of star anise and high-quality olive oil, delivering an extra-fudgy, dairy-free treat in a single bowl. Slow baking brings out their rich, complex flavors, while a sprinkle of silvered almonds nods to the region’s love of nutty textures and silvery winter hues.

Ingredients

The Mediterranean pantry shines in this recipe. Olive oil replaces butter for luxurious moisture and depth, while dark chocolate and cocoa lay a classic brownie foundation. Star anise, a gently sweet and warming spice, infuses the brownies with a unique winter flair, balanced by cinnamon for comfort.

For the Brownies

• Olive oil: Gives a rich, moist crumb and subtle fruitiness — use a mild extra-virgin for best results.
• Dark brown sugar: Adds a caramel note and helps keep the brownies extra fudgy.
• Eggs: Bind the batter and create structure.
• Vanilla: Rounds out flavors.
• Cocoa powder: Delivers deep chocolate flavor.
• Flour: Just enough for structure, keeping these dense and chewy.
• Star anise & cinnamon: Seasonal warmth and complexity.
• Dark chocolate: For melty pockets and richness.
• Silvered almonds: Optional, but add a silvery, Mediterranean-inspired crunch.

Instructions

Step 1: Prepare Your Tin and Ingredients

Line a 20 cm square baking tin with parchment, leaving a slight overhang for easy removal. Preheat your oven to 160°C (conventional, not fan). Measure all your ingredients before starting — this keeps the one-bowl process smooth.

Step 2: Infuse the Olive Oil (Optional, Highly Recommended)

For a more pronounced star anise flavor, gently heat the olive oil in a small saucepan with 2 whole star anise pods for 5 minutes over very low heat. Remove pods, let the oil cool to lukewarm, and proceed. If skipping, simply use ground star anise in the dry ingredients.

Step 3: Mix Wet Ingredients

In your large bowl, whisk the cooled olive oil and brown sugar together until glossy and combined (about 1 minute). Add eggs and vanilla and whisk vigorously for 2 more minutes — this aerates the batter and creates a shiny crust.

Step 4: Sift and Fold Dry Ingredients

Sift flour, cocoa, ground star anise (if not infused), cinnamon, and salt into the bowl. Use a spatula to gently fold until just incorporated; avoid over-mixing to retain fudgy texture.

Step 5: Add Chocolate and Assemble

Fold in the chopped dairy-free chocolate. Pour batter into the prepared tin and smooth the top. If using, scatter silvered almonds evenly over the surface for a festive, silvery touch.

Step 6: Slow Bake

Bake in the center of the oven for 45–50 minutes until the top is set and a skewer comes out with moist crumbs (not raw batter). Slow baking at a lower temperature gives a denser, more luxurious texture and helps spices bloom.

Step 7: Cool and Slice

Let brownies cool completely in the tin — this sets the fudgy interior. Use the parchment overhang to lift out, then slice into 12 squares. Enjoy at room temperature for peak flavor.

Pro Tips

• Don’t over-mix: This keeps brownies dense and prevents a cakey texture.
• Infuse the oil: Letting olive oil and star anise mingle draws out the spice’s subtle licorice notes.
• Slow and low baking: Lower temperature develops flavor and the perfect fudgy crumb.

Troubleshooting

Brownies too dry? Check your oven temperature — running too hot will overbake. Use an oven thermometer for accuracy.

Not fudgy enough? Slightly underbake (test at 43–45 minutes) for gooier results. Brownies firm up as they cool.

Variations

• Orange zest: Add 1 tsp fresh zest for a classic Mediterranean twist.
• Pistachios instead of almonds: For extra color and a festive crunch.
• Gluten-free: Substitute flour with a gluten-free blend for similar results.

Storage

Store brownies in an airtight container at room temperature for up to 4 days, or in the fridge for up to a week. For longer storage, freeze (well wrapped) for up to 2 months — thaw at room temperature before serving for best texture.

These brownies are as comforting as a Mediterranean winter evening — rich, spiced, and just a little bit magical. Happy baking!

Note: If you can’t find ground star anise, grind whole pods in a spice grinder or mortar and pestle. Always check your chocolate is dairy-free; many high-cocoa chocolates are naturally so, but read the label to be certain.