Rich, fudgy, and deeply chocolatey, these olive oil brownies swap out butter for lush olive oil—adding an unexpected depth of flavor (and a feel-good boost!) to every chewy bite.
These olive oil brownies have my dream brownie texture ~ chewy, dense, and just the right balance of sweet with that dark chocolate-y bitterness. And that sprinkle of flaky sea salt on top? It’s the perfect finishing touch.
You guys love what olive oil does to my Lemon Olive Oil Cake ~ are you’re ready to upgrade to chocolate?! Olive oil brownies are for you if you if you’ve got an adventurous baking spirit but still want a great tasting brownie. It’s like the chocolate you love, but elevated to something really special.
what does olive oil bring to the party?
Olive oil and chocolate might sound like an unusual duo, but trust me ~ olive oil brings out chocolate’s richest notes and adds a subtle fruity, earthy vibe that’s totally irresistible. It also creates that perfect chewy brownie texture, soft and fudgy in every bite ~ honestly, you’ll wonder why you haven’t baked with olive oil sooner!
but do they taste like olive oil?
Here’s your guide to choosing the right olive oil for your brownies
Extra Virgin Olive Oil ~ fruity, fresh, and flavorful; perfect when you want that olive-y goodness to shine, like in brownies, cakes, or muffins.
Virgin Olive Oil ~ gentler flavor, easier on the wallet.
Pure or Regular Olive Oil ~ neutral and easy-going; your go-to when olive flavor isn’t the main point.
Light Olive Oil ~ super mild, almost invisible in flavor; just right when you need moisture without a hint of olive.
I used bittersweet chocolate chips for this recipe (Ghiradelli brand), but you can absolutely use semisweet instead for a slightly less intense chocolate flavor.
You can use chips or bar chocolate for this recipe, just be sure to chop the bar chocolate before melting.
what can I substitute for the olive oil?
This recipe calls for 8 Tbsp of olive oil – you can also use any other vegetable cooking oil you want, such as canola, avocado oil, or nut oils like hazelnut oil, too. Of course, just make sure you are using an oil that is intended for cooking.
I have also tried this recipe with 1/2 cup of melted butter in place of the oil and it works great, too! It’s a very versatile recipe.
can I reduce the salt?
Yes! For a less salty olive oil brownies, simply leave off the flaky sea salt topping. You can also reduce the salt in the batter to 1/4 tsp and they will still be delicious.
why do you use 1/2 brown sugar and 1/2 white sugar?
Adding some brown sugar to the mix adds chewiness and extra flavor to these brownies. You can simply use all white sugar if you prefer and they will still come out just fine.
Olive Oil Brownies
5 from 1 vote
Take a break from Mom's recipe and try these fabulously chewy rich and fudgy olive oil brownies!
Preheat oven to 350F. Butter and line a 9×9 square baking dish with parchment paper. Set aside.
In a small mixing bowl, combine the 1 cup all purpose flour, 1/4 tsp baking powder, 1/2 tsp salt, and 1/4 cup cocoa powder. Whisk to combine and set aside.
In a medium mixing bowl, add the 1/2 cup dark brown sugar, 1/2 cup sugar, and 2 large eggs. Whisk well to combine. Set aside.
In a microwave safe bowl, melt the 3 ounces chopped chocolate using short bursts.
Stir the chocolate gently until it is smooth and then add in the 8 Tbsp olive oil , and stir together until smooth.
Add the olive oil and chocolate mixture to the eggs and sugar, and whisk well to combine. Gently fold in the flour mixture and mix just until there are no streaks of dry flour left.
Finally, fold in the 1/2 cup chocolate chips.
Spread the batter into your prepared pan and bake for about 25 minutes.
Remove from the oven, and while still warm, sprinkle with flaky salt.
All the brownies to cool in the pan until they are firm enough to remove with the parchment paper, or serve directly from the pan once cooled.
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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Hey there ~ I'm Sue. I love to make delicious food, photograph it, and write about it, but mostly, I just love to EAT. Isn't that what it's all about? My recipes are creative, vibrant, and totally approachable no matter what your skill level. Let's grab a bite together!
Never in 1 million years would I have thought to make these, but I trust you implicitly. They were amazing.
🙂 Thanks!