Fudgy Salted Olive Oil Brownies

These super fudgy salted olive oil brownies are simply heavenly! Made with cocoa, dark chocolate, and chocolate chips with a hint of earthiness from olive oil, they are rich, decadent, and chewy with a crackly crust topped with flaky sea salt. All with just one bowl, one pan and naturally dairy-free!

This post is sponsored by Bobs Red Mill. As always, all opinions are my own. Thank you for supporting the brands that keep Lively Table running!

I used to make a lot of brownies as a kid. And they all came from a box. Though I don't use boxed mixes for brownies anymore, it's hard to beat the chewy, fudgy texture and thin, crackly crust that comes from a box. I've tried to replicate that same texture for years without using way too much sugar, and I'm happy to announce that I've finally done it! These super fudgy olive oil brownies are the ultimate brownie experience with just a hint of grown up sophistication.

Why Use Olive Oil In Brownies?

I have a little love affair with olive oil. I use it for cooking just about everything, and it's always my go-to for salad dressings. And I've recently become obsessed with using olive oil in desserts. A flavorful olive oil adds just a hint of earthiness to brownies that offers a nice contrast to a dessert that's typically ultra sweet. And it's great for baking if you're allergic to dairy or you're simply out of butter! And in case you're worried, I promise your brownies won't taste like olive oil.

Why You'll Love These Brownies

These are the most perfect brownies for several reasons:

• They have a super rich, deep, dark chocolate flavor thanks to cocoa powder, unsweetened chocolate, and chocolate chips.
• They're not overly sweet. I like my desserts to have a depth of flavor that leans ever-so-slightly to the savory side (without actually being savory), and these brownie strike the perfect balance with dark chocolate, olive oil, and flaky sea salt.
• They have the most luxurious chewy, fudgy texture with a crackly crust on top.
• You only need one bowl and one pan to make them - no stand mixer or fancy techniques required!

The Ingredients

• Olive oil (of course) - I love a full-flavored extra virgin olive oil. Make sure it's fresh, because there's nothing worse than baking with rancid oil.
• Unsweetened chocolate - The kind that comes in a bar. This creates a rich, fudgy base without too much sweetness.
• Cocoa power - I use an extra dark cocoa powder.
• Chocolate chips - Because 3 kinds of chocolate are better than 2. I use dark chocolate chips, but semi-sweet works well too.
• Bob's Red Mill White Whole Wheat Pastry Flour - The secret to better baking, I promise! I use this soft, light, whole wheat flour in all of my baked goods for both better flavor and a better nutrition profile.
• Espresso powder - Another secret to extra chocolatey flavor. Instant coffee also works.
• Flaky sea salt - I love sprinkling the finished brownies with flake sea salt for just a hint of contrast to the chocolatey sweetness.

How To Make Olive Oil Brownies

1. Line an 8-inch baking dish with parchment or grease with olive oil.
2. In a microwave-safe bowl, heat chopped unsweetened chocolate in 30-second intervals in the microwave, stirring between each, until chocolate is just melted.
3. Whisk in olive oil and sugar.
4. Add cocoa powder and espresso powder. Whisk to combine.
5. Add eggs, egg yolk and vanilla. Whisk very well - at least 100 strokes - until the batter is smooth and shiny.
6. Stir in flour and salt until combined. Add the chocolate chips and stir.
7. Spread batter into the prepared pan and bake.
8. Once done, remove the brownies from the oven and sprinkle with flake salt. Cool before cutting into squares.

Tips For Making The Best Olive Oil Brownies (And Getting That Crinkly Crust!)

• Careful not to over-heat the chocolate when melting it. If it gets burned, you'll end up with a big clump that won't melt back down. You can use half power or use the defrost setting if your microwave tends to get very hot.
• Whisk the batter very well after adding the eggs. This is the key to getting that crinkly crust on the top! Get aggressive with your mixing!
• Don't over-bake. You want the brownies to look a touch under-done when you pull them out. They will firm up a bit as they cool. Mine take 20 minutes in my kitchen.
• Use a metal pan for the most even baking. Ceramic ones take a little longer for the heat to reach the center.

More Fudgy Dessert Recipes You'll Love

• Skillet Texas Chocolate Sheet Cake
• Triple Chocolate Cookies
• Chewy Flourless Chocolate Pecan Cookies
• Guinness Brownies with Vanilla Bean Cream Cheese Frosting
• Mini Peanut Butter Cup Brownies

Did you make this recipe? Please leave a star rating in the comments!

Fudgy Salted Olive Oil Brownies

★★★★★

5 from 5 reviews

These super fudgy salted olive oil brownies are simply heavenly! Made with cocoa, dark chocolate, and chocolate chips with a hint of earthiness from olive oil, they are rich, decadent, and chewy with a crackly crust topped with flaky sea salt. All with just one bowl, one pan and naturally dairy-free!

• Author: Kaleigh
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 12 brownies 1x
• Category: dessert
• Method: baked
• Cuisine: American

Ingredients

Scale 1x2x3x

• 4 oz unsweetened chocolate
• ½ cup extra virgin olive oil
• 1 cup sugar
• 1 tsp espresso powder
• 2 tbsp cocoa powder
• 2 eggs plus 1 egg yolk
• 1 tsp vanilla extract
• ½ cup Bob's Red Mill White Whole Wheat Pastry Flour (or Bob's Red Mill All Purpose Flour)
• ¼ tsp fine sea salt
• ⅔ cup chocolate chips (dairy-free if necessary)
• Flaky sea salt, for topping

Instructions

1. Heat oven to 350°F. Line an 8x8-inch metal baking pan with parchment or grease with oil.
2. In a microwave-safe bowl, melt the unsweetened chocolate in 30-second intervals in the microwave, stirring between each until just melted and smooth.
3. Whisk in the olive oil and sugar.
4. Add cocoa powder and espresso powder. Whisk until combined.
5. Add eggs, egg yolk and vanilla. Whisk well - at least 100 strokes to help form a crackly crust.
6. Add flour and salt. Stir until combined.
7. Stir in chocolate chips.
8. Spread batter into prepared pan. Bake 20-25 minutes, or until just barely set. They will look underdone when you pull them out but will set as they cool.
9. Sprinkle with flaky salt and cool before cutting.

Notes

• Careful not to over-heat the chocolate when melting it. If it gets burned, you'll end up with a big clump that won't melt back down. You can use half power or use the defrost setting if your microwave tends to get very hot.
• Whisk the batter very well after adding the eggs. This is the key to getting that crinkly crust on the top! Get aggressive with your mixing!
• Don't over-bake. You want the brownies to look a touch under-done when you pull them out. They will firm up a bit as they cool. Mine take 20 minutes in my kitchen.
• Use a metal pan for the most even baking. Ceramic ones take a little longer for the heat to reach the center.
• For completely dairy-free brownies, make sure your chocolate chips are dairy-free.
• Store brownies in an airtight container on the counter for up to 4 days.

Keywords: olive oil brownies, olive oil brownies with sea salt, dairy free olive oil brownies