Double Fudge Olive Oil Brownies


This is a Sponsored post written by me on behalf of Carapelli for SocialSpark. All opinions are 100% mine.

Here’s the thing…I don’t do fancy food so much.

Not that I don’t ENJOY it…I just don’t make it.  I am a regular mom, with kids that eat regular food.

Also, I don’t bake fancy stuff.  I haven’t ever made a souffle or used cardamom in a recipe.

I make desserts with candy in them.  And frosting.  And chocolate chips.

Now, with all that said…I just made some brownies.  And because I was trying hard to impress myself I made them as fancy as I know how.

I made them with Olive Oil.

And Sea Salt.

But then I brought it back down to my level and added some milk chocolate chunks.  Because it can only be SO sophisticated.  And because they’re brownies…and brownies are always better with more chocolate.

SO they are basically half fancy brownies…kinda like when you see those news anchor people who have on a suit and a tie behind the desk, but then when they stand up they are wearing sweat pants or jeans.  Half fancy.

Now I do have to say that the idea for this came up in a time of need.  I was making a boxed brownie mix, that called for vegetable oil.  Well, I was out.  All I had was olive oil.  So I used it.

I was nervous, but low and behold it worked.  Not only that, but olive oil has lots of good stuff in it, so I was making my children healthy by baking them brownies.  It works that way, right?

So when I was approached to share a recipe using Carapelli Olive Oil. I thought what a perfect opportunity to share my brownie experiment with you!

These brownies I made from scratch, but like I said before, sub in olive oil for vegetable oil in any brownie mix if your in a pinch or just want a slightly better for you brownie.

Here’s what I did…

I started with my olive oil…

I mixed up my batter in a bowl and spread it into a foil lined 8×8″ foil lined pan, that I sprayed lightly with baking spray.

Then a sprinkled some sea salt on top, which is totally optional, but it gives you a yummy sweet/salty thing.

I baked them up and let them cool completely before cutting into squares.  You can taste the flavor of the olive oil a bit more when the brownies are warm.

These are perfectly fudgy brownies, that with the addition of the olive oil gives them a special or fancy quality 🙂

Recipe: Double Fudge Olive Oil Brownies


  • 4 oz semi-sweet chocolate, melted
  • 1/3 cup Olive Oil, I used Carapelli
  • 1/2 cup dark brown sugar
  • 1/4 cup granulated sugar
  • 2 eggs
  • 1/2 cup flour
  • 2 tsp vanilla
  • 1 tsp salt
  • 1 1/4 cups chocolate chunks, milk or semi sweet
  • *optional 1-2 Tbsp coarse sea salt fro sprinkling


  1. Preheat oven to 350
  2. Line an 8×8 pan with foil and spray lightly with baking spray
  3. In a large bowl, combine your melted chocolate and olive oil.
  4. Whisk in your eggs, sugars and vanilla until combined.
  5. Add in your flour and salt and stir until incorporated.
  6. Fold in you chocolate chunks.
  7. Spread in your prepared pan and sprinkle with coarse sea salt, if desired.
  8. Bake approx 25 minutes until a toothpick inserted 1″ away from the edge comes out clean.
  9. Let cool completely before cutting into squares.

Thanks Carapelli for providing me with the Olive Oil.


Did you know you could taste test Olive Oil like you would taste test wine?

When tasting olive oil, you follow the rule of  The Four S’s: Swirl, Sniff, Slurp, and Swallow.


Carapelli is also providing us a with a coupon

$1.00 OFF coupon at

Visit Sponsor's Site

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38 Comments on "Double Fudge Olive Oil Brownies"


Sort by:   newest | oldest | most voted
Lauren at Keep It Sweet
November 1, 2011 9:27 pm

While I usually adore your non-fancy recipe, these are just as delicious looking! I could go for 3 or 10 right now.

November 1, 2011 9:47 pm

I think…no…I KNOW…you are my HERO.

Erin @ Texanerin Baking
November 1, 2011 9:54 pm

Those look amazing! I’m all for olive oil in baking (but I had no idea it was a fancy thing!) so these are going on my list. Yay for olive oil. 🙂

Heather (Heather
November 1, 2011 11:04 pm

Someone was just raving the other day about olive oil in baking…methinks I need to jump on this bandwagon!

Cookie Sleuth
November 1, 2011 11:06 pm

Very interesting recipe! It looks great!

November 2, 2011 12:30 am

And they actually tasted ok? Because I did that once with carrot cake… oh, it smelled good. It looked good. But it tasted like, well… YUCK. We just threw the whole thing away 🙁 But it looks like yours worked out!

November 2, 2011 12:47 am

Love this! My Carapelli post is going up tomorrow, actually. 😛

I really love subbing in olive oil for veg oil in baked goods. I can’t say taht i ALWAYS taste the difference flavor-wise but I like that it makes eating brownies for breakfast totally acceptable.

Averie @ Love Veggies and Yoga
November 2, 2011 12:49 am

Ok I have seen Olive Oil sweets recipes but have never tried it. Too scared to waste perfectly good sugar and cocoa powder on a flop. You give me hope 🙂

November 2, 2011 3:35 am

I love baking with olive oil. This is a great recipe, dark brown sugar sounds like a nice option to these fudgy brownies!

November 2, 2011 3:40 am

Did someone say “double fudge?” YES PLEASE! I can see how olive oil makes it decadent 🙂

November 2, 2011 10:58 am

I like this idea, although olive oil in brownies is strange to me. I’m willing to try!

November 2, 2011 12:22 pm

The brownies look wonderful. I bet the olive oil does make them really moist, which is something I love in a brownie. I’m willing to try it!

November 2, 2011 12:37 pm

I LOVE olive oil in desserts. It makes them….good for you? Right?!
Awesome brownies!

Karen @ Trilogy Edibles
November 2, 2011 1:32 pm

these look delish. I so love a good brownie!

November 2, 2011 4:13 pm

hi. what kind of chocolate chips do you use? they look so big and delicious!

November 2, 2011 6:47 pm

wow, yum!

Choc Chip Uru
November 2, 2011 6:51 pm

Interesting – never expected this! But I trust you so definitely need to try it 🙂

Living The Sweet Life
November 2, 2011 8:25 pm

These are pretty fancypants, if you ask me!! I normally bake with olive oil… instead of vegetable oil (I don’t know why … but I do )- and it’s never changed the consistency or flavour of whatever i’ve baked … unless it has and Im just not fancy enough to notice :(.

These look delicious 🙂

Karyn - Pint Sized Baker
November 2, 2011 10:56 pm

Hold the Phone! I had no clue you could make brownies with olive oil. Thought it would be all Italian tasting or something…. Looks like a great “adult” treat! Thanks!

Karyn H
Karyn H
November 3, 2011 3:23 am
Many years ago I came home from working a double shift and discovered a note from my son that he needed brownies for school the next day. I usually tried to keep one of those giant boxes of brownie mix from the warehouse store, so I got ready to make brownies for his class and discovered that I only had olive oil in the house. It was late & I was tired, so i made the brownies using olive oil. They were delicious. Moist, Fudgy, awesome. I was hooked. I try to use olive oil whenever I make brownies now…..try… Read more »
November 3, 2011 12:40 pm

I was this close to having to use olive oil last week, but I was so worried about the taste I ran out and got the veggie oil. I have to give it a try now. Sounds like it would be good.

November 3, 2011 3:17 pm

Made these yesterday and they were fantastic! I didn’t have enough Olive oil on hand (gasp I know) so I used canola oil and it worked. I also added a little peanut butter frosting to the top of them. No big deal. delish!

November 3, 2011 8:30 pm

These look so fudgy, just the way I like them!

November 8, 2011 2:54 pm

I love that baked with olive oil…I have actually been wanting to try more baking with olive oil!

November 8, 2011 3:50 pm

Your photos are always really pretty. I just love the shot of the olive oil pouring. What kind of camera do you use?

November 8, 2011 5:07 pm

I LOVE fudgy brownies, so these are going on my list to make. Mmm.

January 30, 2012 4:43 am

Woah, I just made this (yup, at one in the morning) and it is delicious. They are so chewy and they have that perfect brownie crusty top. And salt makes everything better.

February 19, 2012 10:23 pm

I made these today, and they lived up to my expectations of richness and fudginess. But they were QUITE salty. I had to go back and make sure I put in the correct amount. And I didn’t sprinkle sea salt on top–glad I didn’t! I will definitely be making these again, because I :LOVE that they are made with heart-healthy oil. But I will cut the salt in HALF. Thanks for posting!

March 29, 2012 6:19 pm

I had no eggs, but DID have yummy orange liquer from margarita night, SO:
subsituted the eggs with: 2Tbsp ground flax mixed and let to sit a few minutes with 3Tbsp warm water.
subsituted the vanilla with the orange liqeur….YUM


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September 11, 2012 4:34 am

I have hundreds of brownie recipes always looking for the “best” one…made these today and they are superb!!! Warm they are like the best ever molten chocolate cake…let them cool (if you can…) and they firm up to be the best ever fudgy, delicious brownie for true chocolate lovers…Shelly has another home run!!!

October 11, 2012 7:46 pm

I never thought to add sea salt to brownies! I love sea salt and chocolate…. sometimes the simplest things are the hardest to see. I just read your pecan pie brownies recipe too… now I’m thinking of adding sea salt and chopped up caramels to my next batch of brownies! =) You rock!!!!

December 6, 2012 9:16 pm

This is perfect just what I have been looking for – olive oil instead of butter! I’m in the middle of preparing a batch right now. thank you