Fudgy, gooey brownies made with olive oil and cocoa powder — an easy recipe with deep chocolate flavor.
Olive oil baked into brownies might seem strange, but trust me — when you want chewy, fudgy brownies and nothing else will do, these babies are the ones.
And if you’re into the healthy side of life, olive oil and cocoa happen to be two ingredients that are loaded with all the good stuff that helps the sugar go down, like antioxidants, polyphenols, flavonoids and who knows what else.
I used my everyday extra-virgin olive oil and unsweetened cocoa powder for the brownies pictured here. There’s no detectable olive oil flavor that comes through, so if you use regular olive oil rather than extra-virgin that would be okay.
However, using good quality cocoa is key.
For these brownies it doesn’t matter if you use Dutch-processed or natural cocoa (which is simply cocoa that isn’t treated with an alkalizing agent), but using one with a high percentage of cacao will make these brownies taste even more like the deep, intense chocolate bomb you crave.
I couldn’t help thinking of Nigella Lawson when I made these brownies. Some of my all-time favorite food words come from Nigella, especially when it comes to her Chocolate Guinness Cake, which she describes as “magnificent in its black dampness”.
I suppose you could say these brownies are dark, moist and rich, but black dampness is so much more sensual and tempting, don’t you think?
olive oil and cocoa brownies
Yield 16 brownies
Rich, fudgy and intense Olive Oil and Cocoa Brownies are easy to make and loaded with chocolate flavor.
Cacao nibs are a delicious superfood ingredient that adds extra crunch to the tops of the brownies..
- 1/2 cup (65 grams) unbleached all-purpose flour
- 3/4 cup (80 grams) unsweetened cocoa powder
- 1 teaspoon kosher salt
- 2 large eggs
- 1 1/4 cups (250 grams) sugar
- 1/2 cup extra virgin olive oil
- 2 teaspoons pure vanilla extract
- 1/4 cup cacao nibs (optional)
- Heat oven to 325 degrees with a rack positioned in the center.
- Coat an 8-inch square baking pan with olive oil. Cut a piece of parchment to fit just the bottom of the dish and oil that too.
- Sift the flour, cocoa and salt into a bowl ( a mesh strainer is perfect for this job).
- Beat the eggs in the bowl of a heavy duty mixer fitted with the paddle attachment on medium speed for a minute. Increase speed to medium-high while adding the sugar 1/2 cup at at time. Beat until the eggs are pale, thick and creamy.
- Decrease mixer speed and slowly add the oil in a thin stream, as if you were making an emulsion like mayonnaise. Add the vanilla extract.
- Stir the flour mixture into the egg mixture in 3 or 4 additions until just incorporated, scraping down the bowl as needed.
- Scrape the batter into the prepared baking dish and sprinkle the cacao nibs over the top, if using.
- Bake 30- 35 minutes, or until a toothpick inserted into the center of the brownies emerges with some moist crumbs.
- Cool the pan completely on a rack before cutting into serving pieces.