Fudgy Olive Oil Brownies

These olive oil brownies are ultra fudgy, moist, and decadent! They have shiny crinkled tops, crisp edges, and soft gooey centers loaded with chocolate chunks. The subtle olive oil flavor pairs perfectly with the melted chocolate. It also keeps the brownies moist longer!

Calling all chocolate lovers! You're going to love these rich, chocolatey olive oil brownies. Everyone needs a go-to brownie recipe, and this might be the one you make over and over again.

Olive oil may seem like a strange ingredient to bake with, but I love using it in olive oil based cakes, olive oil cookies, and other baked goods. It has a delicious flavor that pairs well with chocolate.

If you're a brownie fan, make small batch brownies, brownies with cream cheese frosting, or chocolate ganache brownies next!

Why You'll Love This Recipe

• Ultra fudgy- Making brownies with olive oil makes them super moist and soft. With bittersweet chocolate and cocoa powder, these taste like super rich fudge squares!
• Simple ingredients- You only need a handful of ingredients to make this recipe, most of which you might already have in your pantry.
• Easy recipe- I love sharing brownie recipes because they're so easy to make. You can even make these without a mixer!

Key Ingredient Notes

• Chocolate- Use high quality bittersweet or dark chocolate. I recommend brands like Guittard or Ghirardelli. Chocolate chips or chopped chocolate bars work.
• Olive oil- Any olive oil works since the flavor barely peeks through, but light olive oil will be the most subtle. Extra virgin olive oil that isn't too spicy, bitter, or peppery is best. I used Filippo Berio Extra Virgin Olive Oil and it had the perfect buttery, grassy flavor.
• Eggs- Large eggs bind the ingredients together. The egg whites add lift and the egg yolks add richness.
• Dutch-processed cocoa powder- This type of cocoa is treated with an alkalizing agent, making it less acidic with a deep chocolate flavor. You can use unsweetened (natural) cocoa powder, but the flavor won't be as rich. My favorite is Rodelle Gourmet Baking Cocoa.
• Salt- Balances the sweetness and enhances the overall flavor. I always reach for fine sea salt or Kosher salt. I also sprinkled the tops with flaky sea salt for more contrast!

For the full list of ingredients and quantities, see the recipe card at the bottom of this post.

Substitutions and Variations

• Chocolate: Semi-sweet or milk chocolate chips can be used instead of bittersweet or dark, but they'll make the brownies sweeter.
• Olive oil: If you're not an olive oil fan, use a different mild oil like avocado oil or canola oil. I don't recommend coconut oil because it will change the texture.

Step by Step Instructions

First, preheat the oven to 350°F (180°C) and line a square pan with parchment paper.

Step 1: Melt 1 cup of chocolate in the microwave in a small bowl. Mix every 15 seconds until completely melted and smooth. Whisk the olive oil in and let cool slightly.

Step 2: Beat the eggs, sugars, and vanilla extract together on medium-high speed until frothy. If you whisk by hand, do it very vigorously for about 4 minutes.

Step 3: While whisking, stream the chocolate mixture into the bowl. Mix until the ingredients are blended well.

Step 4: Fold the dry ingredients into the wet mixture with a rubber spatula until no dry streaks remain. Then fold in the remaining chocolate.

Step 5: Pour the brownie batter into the prepared pan and spread it into an even layer. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs (a little wet batter is ok, they'll keep baking as they cool and the center will be nice and gooey).

Step 6: Remove the brownies from the oven and let them cool completely in their pan for 10 minutes before transferring to a wire rack. Let them cool completely and cut into squares. Sprinkle with flaky salt and enjoy!

Tips and Tricks

1. Use a metal baking pan. Metal pans heat up the best and make the edges of the brownies crisp. If you have a glass pan, the brownies will need to bake for about 10 more minutes.
2. Use room temperature ingredients. When baking, always make sure refrigerated ingredients like butter, eggs, and milk are at room temperature unless stated otherwise in the recipe. This ensures that they incorporate into the batter smoothly.
3. Measure the flour correctly. Use a digital scale to measure the flour in grams for the best results. If you only have measuring cups, fluff up the flour and gently scoop it into your measuring cup, sweeping the excess back into the bag. Don't pack the flour in because too much will make your brownies dry.
4. Underbake the brownies slightly. It's ok if the center doesn't seem completely set when you take the brownies out of the oven since they'll continue baking as they cool. Overbaking results in tough, gummy brownies, so it's best to err on the side of caution.

Frequently Asked Questions

Storage Tips

Store your leftover olive oil brownies in an airtight container at room temperature for up to 5 days. I don't recommend refrigerating brownies since they can dry out. You can reheat them in the microwave for 10 seconds for a freshly baked feel.

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