These Chocolate Olive Oil Brownies are chewy, rich, gooey, and so fudgy!
You had me at Chocolate!
Make These Brownies With Only 6 Ingredients
- Dark Chocolate (I like 70%)
- Extra Virgin Olive Oil (EVOO)
Do you Like the Corner Piece or One From the Middle?
The corner pieces have that sweet, crunchy, chewy edge but…
The middle pieces are so soft and chewy.
Guess what? I’ve figured out how to give everyone a little taste of both. I bake my brownies in a round, springform cake pan.
Once the Chocolate Olive Oil “Cake” (Brownies) comes out of the pan, simply cut wedge shaped pieces and serve. Everyone gets a little crust and plenty of the chewy middle.
Is it Okay to Use Olive Oil in a Chocolate Cake or Brownies?
Yes. Chocolate Cake, Pound Cake, Carrot Cake…you can substitute olive oil for the oil or butter in most recipes.
- For Vegetable Oil – substitute olive oil in a one-to-one ratio (1:1). A recipe that calls for ¼ cup of vegetable oil would use exactly the same amount of EVOO.
- For Butter – substitute olive oil in a three parts to four parts ratio (3:4). A recipe that calls for ¼ of vegetable oil (4 tablespoons) would only need 3 tablespoons of extra virgin olive oil.
What Does Olive Oil Do to Cake?
It’s not so much what the oil does to the cake, as it is the health benefits of extra virgin olive oil (EVOO) vs other fats like butter or vegetable oil.
Olive Oil contains:
- 74% Monounsaturated Fats
- Omega-3 Fatty Acids
- Phenolic compounds
- Vitamins E & K
- …and so much more.
Check out my summary of 21 Benefits of Olive Oil
What Makes a Fudgy Brownie?
Some people like a more cake-like (cakey) brownie and some like their brownies fudgy.
- Cakey Brownies have more flour and include a leavener like baking soda.
- Fudgy Brownies have less flour so the fat-to-flour ratio is higher.
This olive oil brownie recipe is rich and fudgy!
Tip: The brownies should be just a little bit undercooked. I look for the edges to be set and the center to still be a little gooey when I check it with a toothpick.
Watch These Brownies Being Made
For a little extra treat:
- Sprinkle some flaky Sea Salt over the brownies when you take the out of the oven
- Add a teaspoon of instant espresso to the batter before baking
- Of course, top a warm brownie with a scoop of ice cream
If you are in a chocolate mood, try my Italian Christmas Cookies.
Easy Olive Oil Fudge Brownies
- ¾ cup 70% Dark Chocolate
- ½ cup Extra Virgin Olive Oil
- 1 cup Sugar
- ⅓ cup Flour
- 5 Eggs Separated
- 1 pinch Salt
- Preheat your oven to 350F (180C)
- Melt the chocolate in a double boiler.
- When chocolate is melted, slowly add the olive oil and ¾ cup of sugar and mix with a whisk.
- Remove from the heat and add ¼ cup of the flour. If the mixture is still too liquid, add the remaining amount.
- Mix well and let cool for a few moments.
- Separate the eggs and add the egg yolks to the mixture, making sure that it is not too hot, so the yolks don’t cook. Mix well.
- In another bowl, beat the egg whites until stiff, slowly adding the remaining sugar.
- Using a large spatula, fold the whisked egg whites into the chocolate mixture.
- Lightly oil a round, springform cake pan with olive oil. Pour in the dough and bake your chocolate and olive oil cake in the oven for 30-40 minutes. Check the baking time with a knife or wooden toothpick.
- Brownies should be a little underdone. Edges will be set and a toothpick will come out a little wet from the center.
- After baking, do not remove your cake from the mold immediately; let it cool down to prevent it from breaking.