Fudgy. Glossy. Melt-in-your-mouth perfection.
These Homemade Chocolate Olive Oil Brownies are pure chocolate heaven — buttery richness without the butter! The secret? Deep, fruity olive oil that makes every bite unbelievably moist and tender. Thank you for being here, my fellow chocolate lover — you’re in for a treat today!
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Overview of Recipe Content
There’s something magical about brownies baked with olive oil — they’re rich yet light, and the texture is that ideal cross between chewy and fudgy. These are perfect for potlucks, cozy nights in, or when you just need chocolate.
Why You’ll Love These Brownies
- They’re ultra-fudgy and moist.
- Made with no butter — just wholesome olive oil.
- One bowl, no mixer required.
- Perfectly shiny, crackly top every time.
- Dairy-free and easy to make vegan!
What They Taste Like
Imagine biting into a warm square that’s dark, rich, and velvety with a hint of fruity olive oil and sea salt. You’ll taste the chocolate first, then a soft, earthy smoothness that lingers.
Health Perks
- Olive oil brings heart-healthy fats.
- No butter means less saturated fat.
- Use unrefined sugar and dark chocolate for antioxidant power!
Ingredients
- ½ cup extra virgin olive oil
- ¾ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 egg yolk
- 1 teaspoon vanilla extract
- ¾ cup unsweetened cocoa powder
- ½ cup melted dark chocolate (70% cacao or higher)
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 tablespoon espresso or brewed coffee (optional, but deepens the chocolate flavor!)
- Secret ingredient: 2 tablespoons Greek yogurt — makes them extra moist! 😍
Tools You’ll Need
- Mixing bowl and whisk
- Rubber spatula
- 8×8-inch baking pan
- Parchment paper
- Wire rack for cooling
Suggested Substitutions
- Use coconut sugar instead of brown sugar.
- Sub oat flour for gluten-free brownies.
- Add chopped walnuts or chocolate chunks for texture.
How to Make Homemade Chocolate Olive Oil Brownies
- Preheat the oven to 350°F (175°C). Line an 8×8 pan with parchment paper.
- Whisk together olive oil, sugars, and eggs until glossy and smooth — about 1 minute.
- Add vanilla extract, melted chocolate, and Greek yogurt, mixing until silky.
- Sift in cocoa powder, flour, and salt. Stir gently with a spatula — don’t overmix!
- Fold in the espresso for depth.
- Pour batter into the pan and smooth the top.
- Bake for 25–28 minutes, or until the center looks just set (they’ll firm up as they cool).
- Cool completely before slicing. This helps that glossy top stay picture-perfect.
As they bake, your kitchen will smell like a Parisian chocolate shop — trust me, this is love at first bite.
What to Serve with These Brownies
Pair your brownies with:
- A scoop of vanilla or pistachio gelato 🍦
- Fresh raspberries or strawberries
- A drizzle of salted caramel
- A glass of red wine or a hot espresso
Tips for Making It Perfect
- Use good olive oil: A fruity, high-quality oil really shines here.
- Don’t overbake! Fudgy brownies mean slightly underdone centers.
- Let them rest: Cooling completely creates that dense, chewy texture.
- Room temp ingredients blend smoother, giving a glossier finish.
Storage Instructions
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 1 week for extra fudginess.
- Freeze for up to 3 months — wrap each square in parchment before sealing.
General Information
Brownies have a long, delicious history in American baking — born in Chicago in the late 19th century. This olive oil twist keeps all the nostalgia, but gives a Mediterranean kiss of sophistication. Perfect year-round, but especially cozy in fall and winter.
Frequently Asked Questions
1. Can I make these brownies vegan?
Yes! Replace eggs with flax eggs and Greek yogurt with dairy-free yogurt.
2. What kind of olive oil works best?
A mild or fruity extra-virgin olive oil keeps the flavor balanced.
3. How do I get the shiny top?
Whisk the sugar and eggs vigorously before adding dry ingredients — that’s the secret!
4. Can I double the recipe?
Absolutely! Use a 9×13 pan and bake 5–8 minutes longer.
5. Do they taste like olive oil?
Not strongly — it adds depth and moistness without overpowering the chocolate.
Conclusion
These Homemade Chocolate Olive Oil Brownies are everything a chocolate dream should be: gooey, glossy, and gorgeously rich — with a sophisticated twist.
If you loved these, try more cozy chocolate recipes like:
Can’t wait to see your creations — tag me on Pinterest at @poulefrecipe or share your brownie photos!
Interactive Elements
💬 Leave a comment below and tell me your favorite brownie add-ins!
📸 Share your bake on Pinterest and tag @poulefrecipe!
Nutritional Information (per serving)
| Calories | Protein | Carbs | Fat | Sugar |
|---|---|---|---|---|
| 230 kcal | 3g | 26g | 13g | 18g |
Irresistibly Fudgy Homemade Chocolate Olive Oil Brownies (No Butter!)
- Total Time: 40 minutes
- Yield: 12 brownies 1x
- Diet: Vegetarian
Description
These fudgy, glossy Homemade Chocolate Olive Oil Brownies are pure chocolate heaven — rich, moist, and buttery without butter! Made with dark chocolate, cocoa, and fruity olive oil, they’re perfectly chewy with a shiny crackled top. A secret ingredient (Greek yogurt!) keeps them incredibly tender and moist. Perfect for any occasion — from cozy nights to elegant dessert tables.
Ingredients
½ cup extra virgin olive oil
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 egg yolk
1 teaspoon vanilla extract
¾ cup unsweetened cocoa powder
½ cup melted dark chocolate (70% or higher)
½ cup all-purpose flour
¼ teaspoon salt
1 tablespoon espresso or brewed coffee (optional)
2 tablespoons Greek yogurt (the secret to moistness!)
Optional toppings: flaky sea salt, chocolate chunks, or chopped walnuts
Instructions
1. Preheat the oven to 350°F (175°C) and line an 8×8-inch baking pan with parchment paper, leaving some overhang for easy removal.
2. In a large mixing bowl, whisk together the olive oil, granulated sugar, and brown sugar until smooth and glossy.
3. Add the eggs, egg yolk, and vanilla extract, whisking for about 1 minute until the mixture becomes pale and shiny.
4. Pour in the melted dark chocolate and Greek yogurt, stirring until the batter is silky and combined.
5. Sift together the cocoa powder, all-purpose flour, and salt, then gently fold into the wet mixture using a rubber spatula. Do not overmix — just until combined.
6. Add the espresso or brewed coffee (optional) to deepen the chocolate flavor and stir gently.
7. Pour the brownie batter into the prepared pan and smooth out the top with a spatula.
8. Bake for 25–28 minutes, or until the center looks just set but slightly soft — the brownies will continue to cook as they cool.
9. Allow the brownies to cool completely in the pan on a wire rack before slicing into squares.
10. Sprinkle with flaky sea salt or add extra chocolate chunks if desired. Enjoy warm or chilled for the ultimate fudgy bite!
Notes
• For extra fudginess, slightly underbake your brownies and let them cool completely before slicing.
• Use a high-quality extra virgin olive oil with a mild or fruity flavor for best results.
• Make it dairy-free: swap Greek yogurt for a non-dairy yogurt alternative.
• To make vegan: replace eggs with flax eggs (1 tbsp flaxseed meal + 3 tbsp water per egg).
• Store brownies in an airtight container at room temperature for up to 4 days or refrigerate for up to 1 week.
• Freeze individually wrapped portions for up to 3 months — perfect for late-night chocolate cravings!
• Pair with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an indulgent dessert experience.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 230
- Sugar: 18g
- Sodium: 80mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
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Lydia Madisyn
Lydia Madisyne is a food lover and recipe creator who believes cooking is all about love, comfort, and connection. On poulef.com, she shares wholesome, flavorful dishes and everyday inspiration to make your kitchen a place of joy.
