Olive Oil Brownies
Description
This brownie with olive oil 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.
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Ingredients
- ¾ cup (93g) white whole wheat flour
- 1 tablespoon cornstarch
- ¾ teaspoon kosher salt
- ⅛ teaspoon baking soda
- 1 cup (200g) granulated sugar
- ⅔ cup (142g) extra-virgin olive oil, + more for greasing pan
- 2 large eggs + 1 egg yolk
- 2 teaspoons pure vanilla extract
- ¾ cup (66g) Special Dark cocoa or Dutch-processed cocoa powder
- 2 teaspoons espresso powder, optional
- ¾ cup (128g) 72% dark chocolate chunks or chips
- 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.
Equipment
8✕8-inch metal baking pan
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: 1 brownieCalories: 372kcalCarbohydrates: 41gProtein: 6gFat: 23gSaturated Fat: 6.5gCholesterol: 41mgSodium: 211mgFiber: 5gSugar: 27g
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