Homemade Brownies
These olive oil brownies put a delicious spin on the classic chocolate treat. Swapping butter for olive oil gives them a rich, moist texture with a subtle, lightly floral flavor that sets them apart. They’re simple to make but feel just a little more special.
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Homemade Brownies Recipe
I’ve made a lot of brownies over the years because they’re my husband’s absolute favorite — and honestly, this might be the best batch yet. I usually lean toward fruity desserts myself, but these are irresistible on their own or turned into a decadent sundae with salted caramel ice cream.
These olive oil brownies are rich, fudgy and perfectly chocolatey, with a delicate hint of fruitiness from the oil that makes them feel a little more elevated than your average brownie. If you love a one-bowl, no-fuss treat that delivers big flavor, this is the recipe to try.
Why You'll Love this Recipe
There are plenty of reasons to love this brownie recipe:
- It’s a one-bowl recipe, so cleanup is quick and easy.
- Olive oil gives the brownies a rich texture and unique flavor without needing butter.
- The balance of a crisp top, fudgy center and melty chocolate chips makes every bite indulgent.
Ingredients
Gather these simple ingredients to make homemade brownies — you can find them easily!
- Semi-sweet chocolate: Choose a good-quality semi-sweet chocolate bar for the richest flavor. You’ll want to melt it gently — just follow the instructions on the package for best results.
- Olive oil: A good olive oil makes a big difference here! I used a mild one so the flavor wouldn’t overpower the chocolate, but if you love a bolder, fruitier olive oil, go for it (it’ll come through in the final brownies!).
- Granulated sugar: This helps give the brownies that shiny, crackly top we all love. You can swap it out for brown sugar if you prefer a softer texture or try a half-and-half mix for the best of both worlds.
- Eggs: You’ll need three large eggs to bind everything together and give the brownies structure.
- Vanilla extract: A splash of vanilla rounds out the chocolate flavor. You can use vanilla essence if that’s what you have, though the flavor might be a bit milder.
- All-purpose flour: Just regular all-purpose flour here — nothing fancy!
- Cocoa powder: Use a high-quality unsweetened cocoa powder to really deepen the chocolate flavor.
- Salt: A pinch of salt in the batter helps balance the sweetness. Feel free to adjust the amount to suit your taste.
- Chocolate chips: I used semi-sweet chips for an extra burst of chocolate in every bite, but you can use milk, dark or white chocolate — or leave them out altogether if you prefer.
- Sea salt flakes: A sprinkle of flaky sea salt on top adds a little contrast and makes the brownies feel extra special, but it’s totally optional.
Substitutions & Variations
Dairy-free brownies: These brownies can be made dairy-free by substituting the chocolate for non-dairy chocolate.
Oil swaps: The olive oil in these brownies can be substituted with ½ cup of melted butter for ordinary brownies. You can also use canola oil or avocado oil.
Fudgy vs. firm brownies: Decrease the baking time for fudgier brownies. Increase the baking time for firmer brownies.
Flavor them: Swap the chocolate chips for peanut butter chips, white chocolate chips or peppermint baking chips. Or top them with peanut butter frosting or chocolate buttercream.
How to Make Homemade Brownies
You can make this homemade brownies recipe in a few simple steps:
- Preheat the oven to 325°F (165°C). Line a 9-inch/20cm square baking tin with parchment paper. Set aside.
- Add the melted chocolate, olive oil, granulated sugar, eggs and vanilla extract to a large mixing bowl.
- Mix well with a whisk until well combined.
- Add the flour, cocoa powder and salt to the mixture.
- Mix until just combined.
- Stir through the chocolate chips.
- Transfer the batter to the prepared baking tin.
- Bake for 35 minutes, or until the edges have set but the center is still soft. Sprinkle over the sea salt flakes, if using.
- Allow the brownie to cool in the tin completely before removing and slicing.
Tips for Success
Keep these simple tricks in mind for flawless homemade brownies:
- The brownie batter is just combined when no white streaks of flour remain.
- For best results, serve these brownies still slightly warm or at room temperature.
- Adjust how you like them. Bake longer for firmer brownies. Shorten the baking time for an extra fudgy texture.
FAQ
Store these brownies in an airtight container at room temperature for up to 3 days, or in an airtight container in the fridge for up to 5 days.
These brownies are suitable for freezing. Freeze in an airtight container for up to 3 months. Thaw at room temperature before enjoying.
More chocolate desserts
Homemade Brownies
Equipment
- Caraway Non-Stick Ceramic 9”x13” Rectangle Pan
Ingredients
- 4 oz. semi-sweet chocolate melted according to packet directions
- ½ cup olive oil
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ¾ cup all purpose flour
- ¼ cup cocoa powder
- ½ teaspoon salt
- 1 cup chocolate chips
- sea salt flakes for garnishing (optional)
Instructions
- Preheat the oven to 325°F (165°C). Line a 9-inch (20cm) square baking tin with parchment paper. Set aside.
- Add the melted chocolate, olive oil, granulated sugar, eggs and vanilla extract to a large mixing bowl. Mix well with a whisk until well combined and no white streaks of flour remain.
- Add the flour, cocoa powder and salt to the mixture, and mix until just combined. Stir through the chocolate chips.
- Transfer the batter to the prepared baking tin. Bake for 35 minutes, or until the edges have set but the center is still soft. Sprinkle over the sea salt flakes, if using.
- Allow the brownie to cool in the tin completely before removing and slicing. Serve slightly warm or at room temperature.
Notes
- The olive oil in these brownies can be substituted with ½ cup of melted butter for ordinary brownies.
- These brownies can be made dairy-free by substituting the chocolate for non-dairy chocolate.
Nutrition
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