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A small plate of olive oil brownies stacked on top of each other. There is a glass of milk and more brownies behind the plate.
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Olive Oil Brownies with Sea Salt

These brownies use both chopped chocolate and cocoa powder to give a super rich and intense chocolate flavor. The use of the olive oil gives the brownie a denser fudgy texture, almost like truffles. Be sure to use a freshly pressed extra virgin olive oil with a peppery finish to give the brownies a subtle depth and dimension.
Course Dessert, Snack
Cuisine American
Keyword brownie, chocolate, olive oil
Prep Time 15 minutes
Cook Time 25 minutes
Servings 24
Calories 287kcal
Author Irvin

Ingredients

  • 6 ounces chopped bittersweet chocolate (preferrable 72% cacao or above) 170 g
  • 1/2 cup fresh brewed coffee 115 g (see note above)
  • 1/2 cup Dutch-process cocoa powder 50 g (see note above)
  • 3/4 cup extra virgin olive oil 150 g
  • 1 tablespoon vanilla extract
  • 1 1/2 teaspoon kosher salt
  • 1/2 teaspoon baking powder
  • 2 large eggs
  • 1 cup packed dark brown sugar 220 g
  • 1 cup white sugar 200 g
  • 2 cups all-purpose flour 280 g
  • 1 cup chocolate chips 175 g
  • 1 teaspoon Maldon flaky salt see note above

Instructions

  • Preheat the oven to 350°F. Lightly spray or coat a 9 x 13 x 2-inch metal baking pan with cooking oil then line with parchment paper, making sure 1-inch of parchment paper is hanging over the edge of the pan.
    A pan lined with parchment paper
  • Place the chopped chocolate in a medium-sized microwave safe bowl and melt in the microwave, using 30 second cooking time intervals. Stir between each interval until the chocolate is completely melted. Set aside to cool.
    Left image is chopped chocolate in a bowl. Right image is chocolate melted in a bowl.
  • Place the coffee and cocoa powder in a large bowl and stir with a whisk until the cocoa is dissolved.
    Add the olive oil and melted chocolate. Stir with the whisk until incorporated.
    Mix in the salt, baking powder, and vanilla with the whisk.
    Left image is coffee, cocoa powder, and olive oil in a glass bowl. right image is vanilla, salt and baking soda add to the chocolate liquid.
  • Beat in the eggs. Add the brown sugar and white sugar, mixing into the batter.
    Left image is two eggs added to the brownie batter. Right image is white and brown sugar added to the brownie batter.
  • Using a large rubber or silicon spatula fold and mix in the flour. Repeat with the chocolate chips.
    Left image is flour added to the brownie batter. Right image is chocolate chips added to the brownie mix.
  • Pour the batter into the prepared baking pan, spreading out evenly. Sprinkle the top with the Maldon flaky salt and the bake 25 to 30 minutes, or until a toothpick comes out clean in the center.
    Let cool in the pan on a wire rack, then remove the entire brownie by using the parchment paper edges. Move to a cutting board and cut into 24 pieces.
    Left image is brownie batter in a pan ready to be baked. Right image is brownies baked.

Nutrition

Calories: 287kcal | Carbohydrates: 36.8g | Protein: 4.2g | Fat: 13.6g | Saturated Fat: 7.3g | Cholesterol: 37mg | Sodium: 63mg | Potassium: 388mg | Fiber: 2.1g | Sugar: 25.3g | Calcium: 149mg | Iron: 2mg