Olive Oil Brownies are a delightful twist on the classic dessert, offering a deep, rich flavor and moist texture that will satisfy any chocolate lover.

Using extra-virgin olive oil instead of butter lends a unique flavor profile, adding a subtle fruitiness that enhances the dark chocolate notes.

These brownies are fudgy, dense, and have the perfect balance of sweet and savory. Plus, they come together in just a few steps, making them an ideal treat for any occasion.

Decadent Olive Oil Brownies Recipe

Prep Time: 15 minutes

Cook Time: 35 minutes

Additional Time: 15 minutes

Total Time: 1 hour 5 minutes

Indulge in these rich and fudgy Olive Oil Brownies! Made with extra-virgin olive oil and dark chocolate, this recipe is the perfect blend of velvety chocolate goodness and a hint of Mediterranean flavor.

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Ingredients

• ¾ cup (93g) white whole wheat flour
• 1 tablespoon cornstarch
• ¾ teaspoon kosher salt
• ⅛ teaspoon baking soda
• 1 cup (200g) granulated sugar
• ⅔ cup (142g) extra-virgin olive oil, plus more for greasing pan
• 2 large eggs + 1 egg yolk
• 2 teaspoons pure vanilla extract
• ¾ cup (66g) Special Dark cocoa or Dutch-processed cocoa powder
• 2 teaspoons espresso powder (optional, but recommended for enhancing chocolate flavor)
• ¾ cup (128g) 72% dark chocolate chunks or chips
• Flaky sea salt, such as Maldon (optional, for finishing)

Instructions

Step 1: Prepare the Baking Pan

• Preheat your oven to 325ºF (163ºC).
• Lightly grease an 8×8-inch square baking pan with olive oil. Line the pan with parchment paper, leaving a 2-inch overhang on two sides for easy removal. Brush the parchment with a little more olive oil to prevent sticking.

Step 2: Mix the Dry Ingredients

• In a medium bowl, whisk together the flour, cornstarch, kosher salt, and baking soda. Set aside.

Step 3: Combine Wet Ingredients

• In a large bowl, whisk together the sugar, extra-virgin olive oil, eggs, egg yolk, and vanilla extract until smooth and well incorporated.
• Add the cocoa powder and espresso powder (if using), and whisk vigorously for about 1 minute until the mixture is smooth, glossy, and thick.

Step 4: Incorporate the Dry Ingredients

• Gradually add the dry ingredients to the wet mixture, stirring with a rubber spatula until just combined. Be careful not to overmix—there should still be a few dry spots.

Step 5: Add Chocolate Chunks

• Gently fold in the dark chocolate chunks or chips. This will add bursts of melty chocolate throughout the brownies.

Step 6: Bake the Brownies

• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. You want the brownies to be fudgy, so be careful not to overbake.

Step 7: Cool and Finish

• Transfer the pan to a wire rack and, if using, sprinkle the brownies with flaky sea salt immediately after removing from the oven.
• Allow the brownies to cool in the pan for 15 minutes before lifting them out using the parchment paper overhang. Let them cool completely on the wire rack before cutting into squares.

FAQs

Can I substitute olive oil with butter?

Yes, you can substitute olive oil with melted butter in the same quantity. However, the flavor will be slightly different, with butter lending a more traditional richness, whereas olive oil adds a unique fruity undertone.

Do I need to use espresso powder?

Espresso powder is optional but highly recommended. It enhances the chocolate flavor without making the brownies taste like coffee. If you don’t have it on hand, feel free to skip it.

What type of chocolate works best for these brownies?

For the best results, use 72% dark chocolate chunks or chips. This provides the perfect balance of sweetness and richness, complementing the olive oil’s distinct flavor.

How do I store these brownies?

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.