This healthy brownie recipe features whole-wheat flour, olive oil and less sugar than most. These come out with crisp edges, chewy interiors and deep, dark chocolate flavor.
- ¾ cup white whole wheat flour (93g)
- 1 tablespoon cornstarch
- ¾ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 1 cup granulated sugar (204g)
- ⅔ cup extra-virgin olive oil, plus more for greasing pan (142g; 160ml)
- 2 large eggs, plus 1 egg yolk
- 2 teaspoons pure vanilla extract
- ¾ cup Special Dark cocoa or Dutch-processed cocoa powder (66g)
- 2 teaspoons espresso powder, optional
- ¾ cup 72% dark chocolate chunks or chips (128g)*
- Flaky sea salt, such as Maldon, optional
Heat oven to 325ºF (163ºC). Lightly grease an 8✕8-inch square metal baking pan with olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides for easy removal of brownies; brush parchment with olive oil.
In a medium bowl, whisk together flour, cornstarch, salt and baking soda.
In a large bowl, whisk together sugar, oil, eggs, yolk, and vanilla until smooth. Add cocoa powder and espresso powder and vigorously whisk until smooth and glossy, about 1 minute.
Add flour mixture to cocoa mixture and mix, using a rubber spatula, until mostly combined and a few pockets of dry flour remain. Fold in chocolate chunks.
Scrape batter into prepared pan and smooth top. Bake brownies until set, firm to touch and a toothpick inserted in the center comes out with a few sticky crumbs, 30–35 minutes.
Transfer pan to a wire rack and immediately sprinkle with flaky sea salt, if using. Let brownies cool in pan 15 minutes, then remove brownies from pan by lifting parchment overhang; transfer to wire rack to cool completely.
Cut into 9 squares.
Storage: store brownies in an airtight container at room temperature for up to 3 days or wrapped in plastic and refrigerated for up to 5 days.
For sweeter brownies: use semi-sweet or milk chocolate chips/chunks.
Cocoa powder: for a deeper flavor and darker color, use Special Dark Cocoa powder (as written). For more classic brownies, use Dutch-processed cocoa powder.
Olive oil: I prefer the flavor of a robust extra-virgin olive oil. Feel free to use whatever olive oil you have on hand.
I do not recommend doubling this recipe and baking it in a 9✕13-inch pan. It's best to make two batches in an 8✕8-inch pan.
If your oven runs hot, start checking the brownies at 28 minutes.
- Serving Size: 1 brownie
- Calories: 372
- Sugar: 27g
- Sodium: 211mg
- Fat: 23g
- Saturated Fat: 6.5g
- Carbohydrates: 41g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 41mg
Keywords: olive oil brownies, brownies with oil, sea salt olive oil brownies