Oh gosh, peeps, it’s happening again! Another oil-based baking recipe that I have developed in partnership with my pals at Colavita Olive Oil for your baking pleasure. And the recipe is to die (if I do say so myself). . . Olive oil brownies are basically my new favorite thing (and I’m hoping they might become yours, too), which makes perfect sense since I will forever be one of those folks who loves a brownie made from a box — chewy and chocolate-y and perfect, if you ask me. And brownies from a box do not call for butter, they call for oil . . .
I think it will come as no surprise that these brownies are super easy peasy and come together in record time (and by the way, you can even watch me make them come together on Instagram). And they call for ingredients you should already have in your pantry (you’re welcome). I like Dutch process cocoa powder for these for the dark color it imparts, but if you only have natural cocoa powder, that’s okay too. I like to use one of Colavita’s really robust, flavorful olive oils in these, but if that is not your thing, you can use a more mild oil.
The addition of the melted dark chocolate is a key ingredient, as it contributes to the chocolate flavor of the brownies, as well as its fudginess. The bread flour contributes to the chewiness of these cuties, and although in the video that I made of me making these brownies, I used 100% bread flour, I think I’ll use a mixture of bread and all-purpose the next time. I also think I might warm the oil and melted chocolate together before adding the sugars next time, as that (again) contributes to the fudginess and the crackly top of the brownies (which is one of my fave things, just sayin’). Final word of advice: Be sure to pull these babies from the oven when there is still a moist crumb or two on your tester, as an over-baked brownie is no fun at all — and I don’t know about you, but I am 100% in it for the fun (and the chocolate).
Olive Oil Brownies Recipe
Fudgy Olive Oil Brownies
- 3/4 cup Colavita olive oil preferably Premium Italian
- 1/2 cup dark chocolate chips melted
- 1 1/3 cup light brown sugar
- 1 cup granulated sugar
- 3 large eggs
- 2 yolks
- 1 Tbsp pure vanilla extract
- 1 1/3 cups Dutch process cocoa powder
- 1 cup bread flour or all-purpose or a 1/2 cup of each
- 1 1/2 tsp kosher salt
- 1 tsp baking powder
- 2 tsp espresso powder
- Preheat the oven to 325°F and grease a 13x9x2-inch pan with non-stick spray or softened butter.
- In a large mixing bowl, combine the oil and chocolate and whisk to combine. Add the sugars and whisk again. Add the eggs and yolks, one at a time, whisking after each. Add the vanilla and whisk a final time.
- In a medium-sized bowl, whisk together the dry ingredients and add them to the wet ingredients. Gently fold the dry into the wet with a rubber spatula.
- Transfer the batter to the prepared pan and bake for about 25 minutes, rotating at the halfway point, until a toothpick comes out with moist crumbs. Do not over bake!
- Serve slices warm from the pan or wait for the brownies to cool – your choice. The brownies will keep tightly wrapped on the counter for up to 3 days and may even get better with time (as so many recipes made with oil are wont to do). The brownies can also be frozen for up to a month.