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    Home » Recipes » Desserts

    By Kaleigh McMordie - October 14, 2020, Updated January 18, 2022

    Fudgy Salted Olive Oil Brownies

    Jump to Recipe·Print Recipe
    cut brownies with the center one turned upward so you can see the inside texture.
    pinterest image with text for fudgy 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!

    Just- cut batch of olive oil brownies with one piece crooked to the side.

    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.

    olive oil brownie with a bite taken out with brownies in the background.

    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 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.
    • Flour - I use whole wheat pastry flour in all of my baking for a little nutrition and flavor boost. All purpose flour works, too.
    • 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.
    four image collage showing steps to making olive oil brownie batter.

    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.
    four image collage showing steps to making olive oil brownie batter.
    two side by side images showing brownies in a pan before and after baking.

    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.

    cut brownies with the center one turned upward so you can see the inside texture.

    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!

    Print

    Fudgy Salted Olive Oil Brownies

    olive oil brownie with a bite taken out with brownies in the background.
    Print Recipe

    ★★★★★

    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
    • 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 whole wheat pastry flour (or 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

    Did you make this recipe?

    Tag @livelytable on Instagram and hashtag it #livelytable

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    This post may contain affiliate links, which means I earn a small commission off of your purchase with no extra cost to you. Please read my affiliate disclosure for more information.

    About Kaleigh McMordie

    Kaleigh McMordie, MCN, RDN, LD, is a Registered Dietitian and Licensed Dietitian in Abilene, Texas, as well as a member of the Baby Led Weaning Dietitians Network.

    Reader Interactions

    Comments

    1. Carol Clark says

      October 18, 2020 at 10:50 am

      Perhaps I missed it, but what is the baking temp? I baked them at 350, but may have over cooked them. 🙁

      Reply
      • Carol Clark says

        October 18, 2020 at 11:25 am

        Actually, I think 350 worked fine!!!

        Reply
        • Kaleigh says

          October 18, 2020 at 12:03 pm

          Thanks for letting me know I left that out! 350 is correct. Just fixed the recipe.

    2. Leslie says

      October 15, 2020 at 7:25 pm

      I need this recipe in my life! Ive been searching for the perfect brownie recipe!

      Reply
    3. Angela Campos says

      October 15, 2020 at 4:20 pm

      These sound amazing! I can't wait to try them!

      ★★★★★

      Reply
    4. Julie @ Running in a Skirt says

      October 15, 2020 at 12:13 pm

      Oh my gosh! These look and sound dreamy! The olive oil in them makes them so rich and lovely! Can't wait to try.

      ★★★★★

      Reply
    5. Erin says

      October 15, 2020 at 8:17 am

      Oh my goodness! Such a yummy take on brownie and great way to get in those healthy fats

      ★★★★★

      Reply
    6. Deborah Brooks says

      October 14, 2020 at 5:39 pm

      salted chocolate is my absolute favorite! I am all over these

      ★★★★★

      Reply
    7. Sarah says

      October 14, 2020 at 12:22 pm

      These sound amazing! Flaky sea salt on top always makes such a difference. Can’t wait to eat them!

      ★★★★★

      Reply

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