Olive Oil Brownies

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Make the best Olive Oil Brownies—super moist, fudgy, and packed with double chocolate goodness. Easy, delicious, and butter-free!

double chocolate olive oil brownie stack with whipped cream & pomegranate

Brownies are my weakness. I’ve made them every way possible, but once I tried olive oil, I never looked back. It gives these Olive Oil Brownies an incredibly moist texture and enhances the rich, chocolatey flavor. Just like my Flourless Chocolate Torte and Classic Madeleine Cookies, simple ingredients make all the difference. These brownies are amazing on their own, but a little cream cheese frosting and a handful of pistachios take them to the next level.

Can you use olive oil in brownies?

Olive oil adds moisture and richness that keeps brownies soft for days. It blends seamlessly with cocoa, enhancing that deep chocolatey taste. Bonus: it’s a great dairy-free option for anyone skipping butter.

Ingredients

EGGS: large or extra large eggs
FLOUR: AP flour (all purpose flour) works best for this recipe
SUGAR: granulated sugar
SEMI-SWEET CHOCOLATE: we used shaved baking chocolate (60% cacao). You can also use semi-sweet chocolate chips or chocolate baking chips
OLIVE OIL: use the best quality extra virgin olive oil you can afford
COCOA POWDER: unsweetened cocoa powder
VANILLA EXTRACT: pure vanilla extract works best
SALT: sea salt or kosher salt

*see recipe card for quantities.

🔪Top tip

For chewy, fudgy brownies, mix the batter until just combined. Overmixing can incorporate too much air, leading to a cakier texture. Keep it simple and fold the ingredients gently!

stack of double olive oil chocolate brownies with whipped cream & pomegranate

Instructions

Pre-heat oven to 375°F.
Coat baking dish: Spray the bottom of a 9x9" baking dish with cooking spray.
Mix dry ingredients: Whisk together flour, cocoa, salt in a bowl.
Mix wet ingredients: Mix sugar, oil and vanilla extract together for about 1 minute in a separate bowl, then add eggs 1 at a time until well combined.
Combine: Add the dry ingredients into this mixture and combine.
Add chocolate: Add chocolate chips and mix.
Bake: Pour mixture into the baking dish and place in oven and then turn oven temperature down to 350°F and bake for 30-35 minutes.
Check: Cook until toothpick comes out with a few crumbs stuck to it. Do not over cook.
Cool and serve: Remove and allow brownies to cool, then cut.

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To make topping

Mix 4 oz cream cheese with 2 C powdered sugar and a tablespoon of milk until combined.
Drop mixture on brownies and garnish with pomegranate seeds and chopped pistachios (optional).

🍫 More Chocolate Recipes

double chocolate olive oil brownies on platter

Storage

Store in an airtight container at room temperature for up to 3 days.
Refrigerate in an airtight container for up to a week.

FAQ

Can I use olive oil instead of butter in brownies?

Yes! Olive oil is a great substitute for butter in brownies, adding moisture and a slightly fruity richness. It also makes the brownies softer and chewier.

What kind of olive oil is best for baking brownies?

Use a high-quality extra virgin olive oil for the best flavor. A mild or light-tasting olive oil works well if you don’t want a strong olive oil taste.

Do olive oil brownies taste different from regular brownies?

Yes, but in a good way! Olive oil gives the brownies a slightly nutty and fruity undertone, enhancing the richness of the chocolate without overpowering it.

Can I make olive oil brownies dairy-free?

Yes! Since this recipe uses olive oil instead of butter, it is already dairy-free as long as you use dairy-free chocolate.

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