Dark Chocolate Olive Oil Brownies

Ingredients

• ½ cup Extra-virgin olive oil
• ¾ cup Granulated sugar
• ¼ cup Brown sugar
• ¾ cup Unsweetened cocoa powder
• 2 Eggs (large)
• 2 tsp Vanilla extract
• ⅝ cup All-purpose flour
• ¾ tsp Kosher salt
• ½ cup Dark chocolate chips
• ½ cup Walnuts, chopped (optional)

Method

1. Heat oven to 350°F and line an 8x8 pan with parchment, leaving overhangs.
2. Whisk the oil, both sugars and cocoa together first and let it sit 5 minutes. Blooming the cocoa in fat is what makes the chocolate taste deep instead of dusty.
3. Whisk in the eggs one at a time, then the vanilla, and beat hard for a full minute — that vigorous whisking is what gives brownies their papery, glossy top.
4. Fold in flour and salt until just combined, then the chocolate chips and walnuts.
5. Bake 25-28 minutes. The centre should still wobble slightly; a clean skewer means you have gone too far.
6. Cool completely in the pan before lifting out and cutting. Warm brownies cut into rubble.

Notes

✨ The restaurant touch

Flaky salt over the top the moment it leaves the oven.

🧒 For the kids

Nothing needed. This is the recipe children request by name.

🌿 From the garden

None.

🥡 Leftovers

4 days in a tin, 3 months frozen. They are excellent cold, straight from the fridge.

Per serving

Computed from USDA FoodData Central values. A planning tool, not medical advice.