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Olive Oil Brownies

Olive Oil Brownies

Brownies made with olive oil
Course Dessert
Cuisine American
Keyword brownies, Olive Oil
Prep Time 10 minutes
Cook Time 20 minutes
Cooling 1 hour
Servings 16
Author Anna
Cost 5


  • 4 ounces bittersweet chocolate, 70% chopped (114 grams)
  • 1/3 cup extra virgin olive oil
  • 2 large eggs at room temperature
  • 3/4 cup granulated sugar (150 grams)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon sea salt
  • 1/2 cup 70g all-purpose flour
  • 2/3 cup 70g almonds, roasted, unsalted -- chopped


  • Preheat the oven to 350F Line an 8-inch (20cm) square baking pan with foil and spray foil with cooking spray.
  • Melt the chocolate in the microwave or in a bowl set over a pan of barely simmering water. Whisk in the olive oil and set aside to cool slightly.
  • Beat the eggs and sugar in a mixing bowl using high speed of an electric mixer for 5 minutes. Beat in the vanilla and salt, then fold in the cooled chocolate mixture. Fold in the flour, then gently stir in the nuts. Pour into the prepared pan.
  • Bake for 20-25 minutes. Mine became aromatic at 20 minutes and at 25 minutes, they had a shiny, dry, slightly crackly top and looked gorgeous. Let cool completely. Cut into squares.