Olive Oil Brownies

5 from 1 vote

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

Cook Time: 30

Cooling Time: 1

Total Time: 1 45

Course: Dessert

Cuisine: American

Servings: 16 squares

Calories: 290kcal

Author: Maryanne Cabrera

Ingredients

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

Instructions

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.

Notes

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.

Nutrition

Calories: 290kcal, Carbohydrates: 33g, Protein: 4g, Fat: 17g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 9g, Trans Fat: 0.01g, Cholesterol: 35mg, Sodium: 116mg, Potassium: 154mg, Fiber: 2g, Sugar: 22g, Vitamin A: 56IU, Calcium: 34mg, Iron: 3mg