clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon facebook facebook icon print print icon squares squares icon heart heart icon heart solid heart solid icon
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


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

Recipe Card powered byTasty Recipes