Olive Oil Brownies

5 from 1 vote

Rich and fudgy olive oil brownies made with semi-sweet chocolate chips and olive oil. They are a naturally dairy-free decadent dessert.

Prep Time10

Cook Time25

Total Time35

Course: Dessert

Cuisine: American

Servings: pieces

Preheat the oven to 325 degrees F. Make sure oven rack is in the upper third of the oven. Line an 8 x 8 inch pan with parchment paper.
In a microwave safe bowl, add the olive oil and chocolate chips. Microwave for 30 seconds at a time, stirring well after each time in the microwave. It should take about 1 minute for the chocolate to melt this way. Add the sugar and vanilla to the melted chocolate, and whisk.
Let the chocolate mixture cool for a few minutes, and then add one egg and whisk until well mixed. Add the second egg, and whisk. Then add the third egg and whisk. The mixture should thicken by this point.
In another bowl, add the flour, baking soda and salt, and mix.
Then, pour the flour mixture into the chocolate mixture, and mix well. Pour the brownie mixture into the pan.
Bake for 24-28 minutes, or until a tooth pick comes out clean. Cool for 30 minutes before slicing ( if you can wait that long).

Choose a mild olive oil: Extra virgin works great. Just pick one with a light, neutral flavor, not a peppery strong one. This ensures the chocolate flavor isn't overpowered.

Watch the bake time: Olive oil brownies can dry out if overbaked. A toothpick should come out with moist crumbs.

Cool before cutting: This helps makes clean slices. But if you want warm brownies for ice-cream, you can cut into them earlier.

To store: Put in an airtight container and store on the counter for 3-4 days.

To freeze: Wrap individually and freeze. Thaw at room temperature before eating.