Olive Oil Brownies
Olive Oil Brownies are made with extra virgin olive oil, Dutch cocoa, and dark brown sugar for a rich fudgy brownie recipe with a hint of fruitiness.
Servings: 9 brownies
Preheat the oven to 350 degrees and line an 8x8-inch baking pan with parchment paper and set aside.
In a medium bowl, whisk together the flour, salt, and baking powder and set aside.
In a large bowl, whisk together boiling water and cocoa powder until smooth. Then, whisk in the olive oil, melted chocolate, egg, and vanilla extract.
Whisk the brown and granulated sugars into the wet ingredients, then fold in flour mixture and chocolate chips. Transfer batter to prepared pan and spread into an even layer. Sprinkle evenly with sea salt.
Bake until brownies are set and firm to the touch, about 20 to 25 minutes. Transfer the pan to a wire rack and let cool completely before cutting into 9 squares.
- If you’re a fan of Sea Salt Brownies, you can add a pinch of coarse sea salt on top of the batch. This really balances the flavor of the olive oil.
- Regular chocolate chips can be swapped for Dairy Free Chocolate Chips to make a Dairy-Free Brownies Recipe if you or a loved one is lactose intolerant. They’ll taste just as delicious!
- Use a plastic butter knife to cut hot brownies.
- I found that these brownies taste best COOL and not HOT.
- Don't make these with an electric mixer.
- Recipe Adapted from Krista Kern Desjarlais.
Calories: 413kcal | Carbohydrates: 52g | Protein: 5g | Fat: 24g | Saturated Fat: 9g | Cholesterol: 23mg | Sodium: 222mg | Potassium: 210mg | Fiber: 4g | Sugar: 35g | Vitamin A: 84IU | Calcium: 59mg | Iron: 4mg