Double Fudge Olive Oil Brownies

Double Fudge Olive Oil Brownies are rich and chocolatey without a hint of olive oil flavor. It’s just a fantastic alternative to using vegetable oil in brownie baking!

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? 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 🙂

Print

Double Fudge Olive Oil Brownies

  • Author: Shelly
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 16 brownies 1x
  • Category: Brownies
  • Cuisine: Dessert

Ingredients:

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

Instructions:

  1. Preheat oven to 350°F.  Line an 8×8 pan with foil and spray lightly with baking spray and set aside.
  2. In a large bowl, combine your melted chocolate and olive oil.
  3. Whisk in your eggs, sugars and vanilla until combined, and add in the flour and salt and stir until incorporated.
  4. Fold in you chocolate chunks.
  5. Spread the batter into your prepared pan and sprinkle with coarse sea salt, if desired.
  6. Bake 20-25 minutes until a toothpick inserted 1- inch away from the edge comes out clean.
  7. Let cool completely before cutting into squares.

Notes:

store airtight at room temperature for up to 3 days.

Want To Save This Recipe?

Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

You might also like...

38 Responses
  1. 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!!!!

  2. 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!!!

  3. Stephanie

    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

  4. Megan

    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!

  5. 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.

  6. 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!

  7. 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.

  8. Karyn H

    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 it! They are great.

  9. 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 🙂

  10. 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.

  11. 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!

Leave a Reply

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to Amazon.com and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!