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.
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 cakes, cookies, and other baked goods. It has a delicious subtle fruity flavor that pairs incredibly well with chocolate. Using olive oil instead of butter makes it easy to make these brownies dairy free and helps them stay moist for days!
If you're a big brownie fan, check out my fudgy almond brownies, frosted vanilla brownies, small batch brownies, and popular salted brownie crinkle cookies.
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Why You'll Love This Recipe
- Ultra fudgy olive oil brownies- Making brownies with olive oil makes them super moist and soft. With bittersweet chocolate and cocoa powder, these chocolate bombs taste like eating 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. Olive oil is also full of healthy fats!
- Easy to make- I love sharing brownie recipes because they are so accessible and easy to make. Even beginner bakers will feel like pros after making these!
Watch How to Make Olive Oil Brownies
Ingredient Notes
Here are some notes about the ingredients used. For quantities, see the recipe card below.
- Chocolate- Use high quality bittersweet or dark chocolate for the best tasting brownies. I recommend brands like Guittard or Ghirardelli. Use chocolate chips or chopped chocolate bars.
- Olive oil- Any olive oil works since the flavor barely peeks through. If you want to be picky, use extra virgin olive oil that isn't too spicy, bitter, or peppery. I used Filippo Berio Extra Virgin Olive Oil and it had the perfect buttery, grassy flavor.
- Eggs- Eggs bind the ingredients together. Make sure they are room temperature.
- Egg white- Since brownies are without leaveners (like baking powder and baking soda), using an egg white helps give them a little extra lift.
- Granulated sugar- This adds enough sweetness while letting the olive oil and chocolate flavors shine.
- Brown sugar- Adds more sweetness and moisture to the batter.
- Vanilla extract- Enhances the other flavors.
- All purpose flour- This flour gives the best chewy, soft and fudgy texture. If you need these to be gluten free, use a cup-for-cup gluten free baking flour.
- Cocoa powder- Use dutch-processed cocoa powder. Dutch processed cocoa is treated with an alkalizing agent, which makes the cocoa less acidic and gives a deep flavor. You can use unsweetened regular (or natural) cocoa powder, but the chocolate flavor won't be as rich.
- Salt- Used to balance the sweetness and enhance the other flavors.
Substitutions
- Chocolate: Semi-sweet or milk chocolate chips can be used instead of bittersweet or dark, but they'll make the brownies much sweeter. If you're preparing these for dairy free friends or family, use vegan chocolate.
- Granulated sugar: Coconut sugar can be substituted but may change the flavor slightly.
- Olive oil: If you're not an olive oil fan, use a different mild oil. Some examples are avocado, grapeseed, vegetable, and canola oil. I don't recommend coconut oil.
Helpful Equipment and Tools
- Mixing bowls- I love these heat-proof and dishwasher safe bowls. You'll need a medium bowl for melting the chocolate and a large bowl for mixing.
- Square baking pan- I like this one because it has flat, harsh edges. This makes it easy to clip parchment paper to the sides so you can easily lift the brownies out. You can use a glass or metal pan, but metal pans work the best for brownies. This is because metal heats up faster than glass, making the brownies rise and the edges crispy.
- Parchment paper- Precut parchment sheets make clean up so much easier!
Step by Step Instructions
Here are the steps to make olive oil brownies. Before you start, preheat the oven to 350°F and line an 8x8 inch square baking pan with parchment paper.
STEP 1: Melt the chocolate. First, melt 1 cup of chocolate in the microwave in a heatproof bowl. Mix every 15 seconds until completely melted and smooth. Then, whisk the olive oil in and let the mixture cool slightly.
STEP 2: Beat the eggs and sugar. In the bowl of a stand mixer with the paddle attachment or in a large bowl with a whisk or hand mixer, whisk the eggs, egg white, white sugar, brown sugar, and vanilla extract together. Do this on medium-high speed for 2-3 minutes or until the color has lightened. If you whisk by hand, do it very vigorously for about 4 minutes.
STEP 3: Stream in the melted chocolate and olive oil. While whisking, pour the chocolate oil mixture into the bowl. Continue mixing until homogenous.
STEP 4: Fold in the dry ingredients. Fold the flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain. Then, gently fold in the remaining chocolate.
STEP 5: Bake! Pour the brownie batter into the prepared baking pan and 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 too). Let the pan cool completely before cutting the brownies into squares. Sprinkle with flaky salt if desired and enjoy!
Expert Baking Tips
- Whisk the eggs and sugar vigorously! Did you know that a brownie's shiny, crinkled top is actually a thin layer of meringue made from eggs and sugar? Crazy, right! To get a crinkly top, beat the eggs and sugar rapidly so enough air gets incorporated.
- Sift the cocoa powder. Sifting the cocoa powder helps to remove any lumps and create a smooth batter.
- Don't overbake. 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 without gooey centers.
- Bake time may vary. Each oven is different, so the bake time may vary. After 25 minutes have passed, check on the brownies every 1-2 minutes for doneness.
Additions and Variations
Here are some ingredients you can add to brownies to make them extra special.
- Mix in chopped almonds, pecans, walnuts, or macadamia nuts.
- Swirl peanut butter, almond butter, cream cheese, or tahini on top the batter before baking.
- Frost with vanilla or brown sugar buttercream when completely cool.
- Dust cocoa powder or powdered sugar on top.
Storage and Freezing
Olive oil brownies can be stored in an airtight container at room temperature for up to 5 days. I don't recommend refrigerating brownies since they can dry out. Reheat in the microwave for 10 seconds for a freshly baked feel.
Freezing
Slice the brownies and place sheets of parchment or wax paper between each one so they don't stick together. Place in an airtight container or freezer bag and freeze for up to 3 months. When you're ready to enjoy, let them thaw on the counter for 3-4 hours.
Frequently Asked Questions
Using oil in your brownies adds more moisture and creates a fudgy texture. Butter can actually aerate the batter and create a more cakey texture.
You can make them dairy free by using vegan or dairy free chocolate.
Yes! Double the recipe to make the brownies in a larger pan. Check on them frequently as they bake.
More Brownies and Bars to Try
📖 Recipe
Olive Oil Brownies
Equipment
- 1 square baking pan 8x8" or 9x9"
- 2 large mixing bowls
Ingredients
- 1 cup chocolate chips bittersweet or dark
- ½ cup olive oil extra virgin
- 1 cup sugar
- ¼ cup brown sugar light or dark
- 3 eggs room temperature
- 1 egg white room temperature
- 2 teaspoon vanilla extract
- ¾ cup all purpose flour
- ½ cup cocoa powder dutch processed
- ½ teaspoon salt
- 1 cup chopped chocolate bittersweet or dark
Instructions
- Preheat the oven to 350°F and line a square baking pan with parchment paper.
- Melt the chocolate chips in the microwave in a heatproof bowl, mixing every 15 seconds until completely melted and smooth. Whisk the olive oil in and let the mixture cool slightly.1 cup chocolate chips, ½ cup olive oil
- In a stand mixer with the paddle attachment or in a large bowl with a whisk or hand mixer, whisk the sugar, brown sugar, eggs, egg white, and vanilla extract together on medium-high speed for 2-4 minutes until the color is pale.1 cup sugar, ¼ cup brown sugar, 3 eggs, 1 egg white, 2 teaspoon vanilla extract
- While whisking, pour the chocolate and oil into the egg mixture. Continue mixing until well combined.
- Gently fold the all purpose flour, cocoa powder, and salt into the wet ingredients with a rubber spatula until no dry streaks of flour remain. Then fold in the chopped chocolate.¾ cup all purpose flour, ½ cup cocoa powder, ½ teaspoon salt, 1 cup chopped chocolate
- Pour the brownie batter into the prepared baking pan and smooth out the top. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with some moist crumbs. Don't overbake!
- Let the pan cool completely, cut the brownies into squares, and enjoy!
Ana
Just curious. Why can you freeze them but should not refrigerate them?
Megan Weimer
Hi Ana! Refrigerating brownies dries them out faster. You can refrigerate them if you absolutely have to, otherwise I recommend storing them on the counter. If you freeze them in an airtight container, they won't be dry when you thaw them out.