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olive oil brownies with chocolate chunks

Olive Oil Brownies

Olive oil brownies studded with dark chocolate chunks and topped with sea salt flakes. These quick and easy brownies are ooey gooey delicious! 
Yield: 8-inch square pan
Prep Time: 15 mins
Cook Time: 30 mins
Cooling Time: 1 hr
Course: Dessert
Cuisine: American
Keyword: brownies, chocolate, olive oil
Servings: 16 squares
Author: Maryanne Cabrera


  • 150 grams (¾ cup) Filippo Berio Extra Light Olive Oil
  • 115 grams (about 1 cup) dark chocolate* finely chopped
  • 300 grams (1 ½ cups)granulated sugar
  • 3 large eggs
  • 2 teaspoon pure vanilla extract
  • 130 grams (1 cup) all-purpose flour
  • 30 grams (6 Tbsp) unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • 115 grams (about 1 cup) dark chocolate* roughly chopped
  • sea salt flakes, as needed


  • Preheat oven to 350°F. Line an 8-inch square pan with parchment paper, leaving an overhang on all four sides of pan. Brush parchment with olive oil and set aside.
  • Fill a medium pot with about two inches of water. Bring to a simmer. In a large bowl, add 115 grams finely chopped chocolate and Filippo Berio extra light olive oil. Add sugar. Set bowl over pot of simmering water. Make sure the bowl does not touch the water. Melt together ingredients. Stir mixture as needed to ensure even melting.
  • Remove bowl from pot. Cool mixture for about 3 minutes. Stir in eggs and vanilla. Mix until smooth, thick, and shiny.
  • In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Add to chocolate mixture. Fold until there are no longer any dry streaks of flour.
  • Reserve and set aside a handful of remaining 115 grams roughly chopped chocolate. Fold remaining chocolate into batter. Do not over-mix. (Over-mixing at this point will yield tough brownies.)
  • Transfer batter into prepared baking pan. Smooth into an even layer. Sprinkle reserved chocolate on top of batter. Bake for 28-30 minutes until the surface of the brownies are set and a toothpick inserted in center of brownies comes out clean. Immediately sprinkle sea salt flakes on top.
  • Cool brownies in pan for 15-20 minutes. Lift brownies out of pan using parchment paper overhang. Transfer to wire rack. Cool to room temperature. Slice into desired portions.


  • I suggest using 56-72% dark chocolate. Based on the amount of sugar listed in this recipe: chocolate below 56% will result in very sweet brownies and chocolate above 72% will yield slightly bitter brownies. 
  • Recipe can be baked in an 8-inch or 9-inch square baking pan. Double recipe to bake in a 9 x 13-inch pan.
  • Over-baking will results in dry, cakey brownies. It is better to err on the side of under-baked. The brownies will continue to slightly "cook" as it cools out of the oven.