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.
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!
Video
Notes
Use bittersweet or dark chocolate.
Make sure to whisk the eggs and sugar vigorously to create shiny, crinkled brownie tops.
Storage: Store the brownies in an airtight container at room temperature for up to 5 days. Do not refrigerate.
Freezing: Slice the brownies and place sheets of parchment or wax paper between each brownie so they don't stick together. Freeze in an airtight container or freezer bag for up to 3 months. When you're ready to enjoy, let thaw at room temperature for 3-4 hours.
Nutrition
Serving: 1squareCalories: 328kcalCarbohydrates: 36.6gProtein: 4.2gFat: 19.2gSaturated Fat: 7.8gPolyunsaturated Fat: 1.3gMonounsaturated Fat: 8.7gTrans Fat: 0gCholesterol: 36.6mgSodium: 93.9mgPotassium: 256.2mgFiber: 3.2gSugar: 26.1gVitamin A: 15.9IUVitamin C: 0mgCalcium: 29.7mgIron: 2.7mg
Tried this recipe?Let us know how it was!