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a square brownie with a bite taken out of it, with brownies stacked in the background

Dark Chocolate Olive Oil Brownies

  • Author: Lauren Grant
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes + 2 hours cooling
  • Yield: 9 brownies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

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.


Ingredients

Scale
  • 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

Instructions

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.



Notes

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. 


Nutrition

  • 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

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