Olive oil brownies are incredibly fudgy, chewy, and chocolatey, with a gorgeous shiny, crackly top every time.

I grew up on both my mom’s homemade brownies and, of course, boxed brownies–those always reigned supreme for that glossy top and consistent fudgy-chewy texture. I pursued olive oil brownies until I got my recipe to give us deep, dark chocolate flavor along with the texture and shiny top we crave. Eureka! This recipe does it all, and so easily too. Dan asks for it alllll the time and does his “crazy, crazy” nod with every bite. Oh, and so do I. And so will you!

Why Use Olive Oil in Brownies?

Olive oil brownies are a delicious, butter-free alternative to the ones you know and love. The best part about this easy recipe for fudgy brownies is that they come out with the same shiny, crackly top, crispy edges, and gooey center as with box mix and butter-based brownies.

Ingredients

Extra virgin olive oil. Find the good stuff, Lebanese Extra-virgin olive oil, in my online shop, or any lighter evoo for light olive oil flavor. This is also what’s going to make them extra moist since they’re dairy free brownies! 

Granulated sugar. This is a key ingredient because beating granulated sugar with the eggs is how you get the shiny, crackly top we love. 

Light brown sugar. Brown sugar contains molasses, which adds moisture and depth of flavor. Dark brown sugar works just fine, too!

Vanilla extract. Peppermint extract is a great addition here too, just a small amount (¼ teaspoon)

Eggs, and egg yolk, cold. While some recipes call for the eggs and egg yolks at room temperature, the brownie batter has more body and creates a fudgy texture with cold. 

Unbleached all-purpose flour. Unlike measuring brown sugar, do not pack the flour into the measuring cup or you’ll wind up using too much. A light touch is key.

Dutch Process cocoa powder. This brownie recipe will work with any regular cocoa powder you have on hand, but I love the darker, bittersweet character of Dutch process. 

Espresso powder. A little bit of espresso powder is a great complement for chocolate, enhancing the  deep chocolate flavor we’re after here. 

Sea salt. Just a pinch, not too much salt but still a balance for the sweetness of the brownies

Semi-sweet or dark (60% cocoa) chocolate chips. Chocolate chips or chopped chocolate from a bar are the best route, but you can use cacao nibs, too. Plus, I love the occasional crunch of a chocolate chip in the brownies and the next-level chocolate flavor they impart. Some recipes call for melted chocolate but the chips will get melty when they bake.

Flakey sea salt. Sprinkle brownies with some flaky salt after they cool. So sophisticated and delicious. Maldon works perfectly, but my favorite is this Lebanese sea salt from my online shop. 

How to Make Olive Oil Brownies

Step 1. Arrange an oven rack in the middle position and heat oven to 325°F. Coat an 8-inch metal square baking pan lightly with a teaspoon of light olive oil, then line the prepared pan with parchment paper, making a sling with edges hanging above all sides by 1 inch.

Step 2. In a large bowl, add the granulated sugar, brown sugar, olive oil, eggs and yolk, and vanilla extract. Stir vigorously to combine.

Step 3.  In another medium bowl, combine flour, cocoa powder, espresso powder, and sea salt. Add this flour mixture to the sugar and egg mixture and stir to combine. Stir in the chocolate chips.

Step 4.  Transfer the batter to the prepared square pan and smooth the top with an offset spatula.

Step 5. Bake for 30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs at the tip.

Step 5. Remove the square pan from the oven and immediately sprinkle the flakey sea salt evenly over the top of the brownies. Cool in the pan for 10 minutes. Use the parchment sling hanging over the sides of the pan to lift the entire brownie block from the pan.

Step 6. Allow the brownies to cool completely, on a wire rack if you have one, to ensure they cut cleanly. At least 1 hour on the cooling rack. The longer the brownies cool, the more cleanly they will cut. Cut into 16 pieces, cutting 4 rows (3 cuts) in each direction. 

Variations

One of the best things about this great recipe is that the use of olive oil, one of the main ingredients,  allows for so much variation! 

Some of my favorite ways to take this recipe over the top are by frosting the brownies with my mom’s buttercream, adding chopped nuts of your choice into the dry mixture, using melted chocolate instead of chips for a uniform, smooth consistency, or alternatively, or using a rubber spatula to fold in some dark chocolate chunks if you like the bite! 

Peanut butter, tahini, blood orange, and cherries are also great flavor combinations with chocolate.

If you don’t have olive oil or prefer something different than olive oil flavor, feel free to use another mild oil like coconut oil or vegetable oil, or canola oil if that’s what you have on hand. Really any kind of oil will do for an oil brownie base. 

If you need this to be gluten free, use a gluten-free flour blend in place of all-purpose flour. 

Take care not to overbake them, you want to ensure gooey brownies! 

For a cake that is brownie-like in texture, but uses butter, try my decadent Chocolate Torte recipe.

Storing Leftovers

Store the brownies in an airtight container at room temperature for up to 4 days. It’s best to cut the brownies when you’re ready to serve them.