Olive Oil Brownies With Sea Salt

By Melissa Clark

Updated Oct. 25, 2023

Olive Oil Brownies With Sea Salt
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(3,028)
Comments
Read comments

Moist in the center and crisp at the corners, these fudgy brownies are lusciously smooth but for the occasional crunch of a chocolate chip. Their bittersweet character is accentuated by the olive oil, while dark brown sugar makes them extra rich. Be sure to sprinkle the salt on top while the brownies are still warm. The heat helps the salt adhere. Use a mild oil here: Anything too grassy or sharp might overpower the chocolate.

Featured in: Brownies for Those Who Live to Lick the Bowl

  • or to save this recipe.

  • Subscriber benefit: give recipes to anyone
    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
    Subscribe

  • Print Options

Advertisement

Ingredients

Yield:16 brownies
  • 6tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan
  • 1cup/130 grams all-purpose flour
  • ¾teaspoon kosher salt
  • ¼teaspoon baking powder
  • ¼cup/25 grams Dutch-processed cocoa powder
  • ¼cup/60 milliliters boiling water
  • 3ounces/90 milliliters melted unsweetened chocolate
  • 1large egg, at room temperature
  • 1tablespoon vanilla extract
  • ¾cup/165 grams packed dark brown sugar
  • ⅓cup/65 grams granulated sugar
  • ½cup/90 grams mini or regular chocolate chips
  • Flaky sea salt, such as Maldon, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (16 servings)

203 calories; 10 grams fat; 3 grams saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 27 grams carbohydrates; 2 grams dietary fiber; 18 grams sugars; 3 grams protein; 111 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by
Cooking Newsletter illustration

Opt out or contact us anytime. See our Privacy Policy.

Opt out or contact us anytime. See our Privacy Policy.

Preparation

  1. Step 1

    Heat oven to 350 degrees, and grease an 8-by-8-inch square baking dish with some of the olive oil. Line pan with parchment paper, leaving a 2-inch overhang on 2 sides so you can pull the brownies out easily.

  2. Step 2

    In a medium bowl, whisk together flour, salt and baking powder.

  3. Step 3

    In a large bowl, whisk together cocoa powder and boiling water until smooth. Whisk in 6 tablespoons oil, melted chocolate, egg and vanilla.

  4. Step 4

    Whisk in brown and granulated sugars, then fold in flour mixture, then chocolate chips. Scrape into prepared pan, and bake until set and firm to the touch, 20 to 25 minutes.

  5. Step 5

    Immediately sprinkle brownies with flaky salt while still warm, and let cool. Cut into 16 squares and serve.

Tip
  • These brownies will last, covered at room temperature, for up to 5 days, and can be frozen for up to 1 month.

Ratings

4 out of 5
3,028 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Susan

My experience is that a tsp of instant espresso powder intensifies the chocolateness in brownies (or cake, cookies...)

Lisa

Try substituting 1/4 c. strong brewed coffee for the boiling water. The coffee will bring out a more pronounced chocolate flavor.

Nadeel

White sugar = crunchy crackly top

D

Great dairy free recipe! I used the Dutch processed cocoa as called for, and subbed in melted plant based chocolate chips for the unsweetened chocolate because that’s all I had. Otherwise no changes to the recipe. Baked for a total of 25 minutes at 350 (our oven is accurate). Served at a family dinner with ice cream on the side. They were deliciously fudgey, and the salt provided a welcome counterpoint. Our guests cleaned their plates.

Devon

I do not recommend this recipe. I've used olive oil in baking before with good results, but not in this one. I followed this recipe exactly, even looked good coming out of the oven. I shared it with friends and we all really disliked it. Tossed it immediately. I made this a couple years ago and we still talk about it as my biggest baking failure lol. Do yourself a favor and skip it.

K. Meadows

I have been looking for the perfect brownie recipe and this is it! A hit with friends and family, espcially with some ice cream on the side.

Private comments are only visible to you.

Recipe Tags

Advertisement

or to save this recipe.