These olive oil brownies offer a delicious twist on a classic chocolate favorite. Replacing butter with olive oil yields a moist, fudgy texture and a subtle fruity note that lifts the flavor. The recipe is straightforward, requires just one bowl, and produces brownies that feel a bit more special than the everyday version.
Homemade Brownies Recipe
I’ve made countless brownie batches over the years because they’re my husband’s favorite, and honestly this may be the best one yet. If you enjoy simple desserts that feel indulgent, these brownies deliver—whether served on their own or warmed and topped with ice cream.
These olive oil brownies are rich, fudgy, and deeply chocolatey with a delicate, fruity hint from the oil. They’re a one-bowl, no-fuss treat that punches well above its weight in flavor.
Why You’ll Love this Recipe
A few reasons this recipe stands out:
- One-bowl preparation makes cleanup quick and easy.
- Olive oil creates a rich, moist texture and adds a subtle, pleasant flavor without butter.
- The combination of a crisp top, fudgy center, and melty chocolate chips gives a wonderful contrast in every bite.
Ingredients
Gather the following pantry-friendly ingredients for a batch of homemade brownies:
- Semi-sweet chocolate: Use a good-quality bar and melt it gently for the best flavor.
- Olive oil: A mild extra-virgin olive oil works well so the chocolate remains the star. A fruitier olive oil will impart more pronounced flavor if you prefer that.
- Granulated sugar: Helps create the shiny, crackly top. You can substitute some or all with brown sugar for a chewier texture.
- Eggs: Three large eggs provide structure and richness.
- Vanilla extract: A splash enhances the chocolate flavor.
- All-purpose flour: Regular flour is all you need.
- Cocoa powder: Unsweetened cocoa deepens the chocolate profile—choose a quality powder.
- Salt: A pinch balances sweetness; adjust to taste.
- Chocolate chips: Semi-sweet chips add extra pockets of melty chocolate; swap to milk, dark, or white if desired.
- Sea salt flakes: Optional finishing touch for contrast and texture.
Substitutions & Variations
Dairy-free: Use dairy-free chocolate to make these brownies suitable for a dairy-free diet.
Oil swaps: Replace the olive oil with ½ cup melted butter for a more familiar butter-based brownie, or use canola or avocado oil.
Fudgy vs. cakey: Shorten the bake time for fudgier brownies; bake longer for firmer, more cake-like results.
Flavor add-ins: Substitute chocolate chips with peanut butter, white chocolate, or peppermint chips, or top the cooled brownies with your favorite frosting.
How to Make Homemade Brownies
Follow these simple steps to make the brownies:
- Preheat the oven to 325°F (165°C). Line a 9-inch (20 cm) square baking pan with parchment paper and set aside.
- Add the melted chocolate, olive oil, granulated sugar, eggs, and vanilla to a large mixing bowl.
- Whisk until well combined and smooth.
- Sift in the flour, cocoa powder, and salt, then fold gently until just combined—do not overmix.
- Stir in the chocolate chips, then transfer the batter to the prepared pan and spread evenly.
- Bake for about 35 minutes, or until the edges are set but the center remains soft. If using, sprinkle sea salt flakes on top immediately after removing from the oven.
- Allow the brownies to cool completely in the pan before lifting out and slicing. Serve slightly warm or at room temperature.
Tips for Success
Keep these practical tips in mind:
- Stop mixing when no white streaks of flour remain to avoid tough brownies.
- These brownies are best served slightly warm or at room temperature to enjoy the fudgy texture and melty chips.
- Adjust bake time based on your texture preference: less time for fudgy, more time for firmer slices.
FAQ
Store brownies in an airtight container at room temperature for up to 3 days, or refrigerate in an airtight container for up to 5 days.
Yes. Freeze cooled brownies in an airtight container for up to 3 months. Thaw at room temperature before serving.
More chocolate desserts
- Chocolate Cupcakes
- Chocolate Cake with Chocolate Buttercream
- Double Chocolate Cookies
Homemade Brownies
Equipment
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9-inch square baking pan
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Mixing bowl and whisk or spatula
Ingredients
- 4 oz. semi-sweet chocolate, melted
- ½ cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips
- sea salt flakes (optional)
Instructions
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Preheat the oven to 325°F (165°C). Line a 9-inch (20 cm) square pan with parchment paper and set aside.
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In a large bowl combine the melted chocolate, olive oil, and granulated sugar. Whisk in the eggs and vanilla until the mixture is smooth.
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Add the flour, cocoa powder, and salt. Fold gently until just combined, then stir in the chocolate chips.
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Pour the batter into the prepared pan and bake for about 35 minutes, until the edges are set but the center is still slightly soft. Sprinkle sea salt on top if desired.
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Let the brownies cool completely in the pan before lifting out, slicing, and serving.
Notes
- Substitute ½ cup melted butter for olive oil to make a butter-based brownie.
- Use non-dairy chocolate to make the recipe dairy-free.
Texture: Reduce baking time for a fudgier center; increase baking time for a firmer slice.
Storage: Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
Freezing: Freeze in an airtight container for up to 3 months; thaw at room temperature before serving.