Fudgy Olive Oil Brownies

Fudgy Olive Oil Brownies with a gooey center and a crinkle top. They are smooth and rich, with pockets of melted chocolate throughout and not overly sweet. Sprinkle sea salt on top before serving.

If you like baking desserts with olive oil, check out my Chocolate Olive Oil Cake and my Lemon Olive Oil Cake.

Fudgy Olive Oil Brownies with a gooey center and a crinkle top. They are smooth and rich, with pockets of melted chocolate throughout and not overly sweet. Sprinkle sea salt on top before serving.

If you’re looking for a decadent and fudgy brownie recipe that’s surprisingly easy to make, this is it! These Olive Oil Brownies are packed with flavor and have the perfect texture: a crinkle top, crisp edges and melt-in-your-mouth chocolate center. These brownies made with olive oil instead of butter, making them the perfect dairy-free brownies out there!

What I love about brownies is that they are such a classic dessert that can be enjoyed year-round! This olive oil version calls for a special occasion like the holidays or a cozy movie night in.

Why You’ll Love This Recipe

  • Texture: These Fudgy Olive Oil Brownies are all about textural contrast. You get a crinkle top that gives way to a molten, fudgy center.
  • Flavor: The combination of dark chocolate and olive oil creates a nice and complex flavor profile. Plus, the touch of vanilla brightens things up a bit.
  • Time: the key to these fudgy brownies is low temp and longer bake time. The total time is about 1.5 hours.
  • Effort: This recipe is super easy. No fancy equipment is required, and the steps are straightforward.

Ingredients for Fudgy Olive Oil Brownies

These Fudgy Olive Oil Brownies use a combination of classic brownie ingredients with a different ingredient: olive oil!

  • Extra Virgin Olive Oil: This adds richness and a subtle fruity flavor to the brownies, while also keeping them moist and smooth.
  • Semi-sweet Chopped Chocolate: Melted chocolate is the base of any good brownie, and the chopped pieces add melted pockets throughout.
  • Eggs: Eggs bind the ingredients together and add lift to the batter.
  • Sugar: Granulated sugar provides sweetness and helps create a chewy texture.
  • Cocoa Powder: Unsweetened cocoa powder is what gives brownies their deep chocolate flavor.
  • All-Purpose Flour: Just a touch of flour provides structure without making the brownies cakey.

See recipe card for exact quantities.

Substitutions and Variations

  • Dietary Needs: Using olive oil makes these fudgy olive oil brownies dairy-free. While these brownies aren’t specifically gluten-free or vegan, you can experiment with alternative flours and egg replacements to find a version that works for you. For a gluten-free brownie try replacing all-purpose flour for a 1 to 1 gluten-free baking flour.

Instructions with Tips

  1. Prep: Preheat your oven to a low temperature (220ºF) and line an 8×8 inch baking pan with parchment paper. Low temp and slow baking is key!
  2. Melt the Chocolate: Using a double boiler, melt your chopped chocolate until smooth and glossy. Remove from heat and stir in the olive oil. Let the mixture cool slightly.
  3. Whisk the Wet Ingredients: until light and fluffy. This will take a few minutes.
  4. Dry Ingredients: In a separate bowl, whisk together the dry ingredients. Gradually add this dry mixture to the wet ingredients. Be careful not to overmix!
  5. Bake: Increase the oven temperature to 250ºF and bake the brownies for 65 minutes. The brownies won’t look completely set in the center, but that’s okay! They are fudgy after all. A toothpick inserted in the center should come out with moist crumbs.
  6. Cool and Cut: Let the brownies cool completely in the pan before cutting into squares. This will ensure they set properly.

Expert Tip: The key to fudgy brownies is not to overbake them! They may look a little underdone in the center when you take them out of the oven, but that’s exactly how you want them.

Storage Tips

Store brownies at room temperature in an airtight container for up to 3 days. They also freeze well for up to 2 months.


Q: Can I use other oils instead of olive oil?

I don’t recommend it. Olive oil adds a specific level of moisture that contributes to the fudgy center and has a subtle fruitiness that complements the chocolate. Neutral oils might lack this depth of flavor.

Q: How can I tell if my olive oil brownies are done?

A toothpick inserted into the center of the brownies should come out with moist crumbs, not wet batter. The brownies may not look completely set in the center, but that’s okay!

Did You Like This Recipe?

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fudgiest olive oil brownies

Fudgy Olive Oil Brownies

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5 from 1 review

  • Author: Rosana
  • Total Time: 1 hour 15 minutes
  • Yield: 9 brownies


Fudgy Olive Oil Brownies with a gooey center and a crinkle top. They are smooth and rich, with pockets of melted chocolate throughout and not overly sweet. Sprinkle sea salt on top before serving.


  • 1/4 cup + 2 tbsp (100 ml) Extra Virgin Olive oil
  • 1 1/2 cups (250 g) semi-sweet chopped chocolate
  • 4 large eggs
  • 1 tsp vanilla extract
  • 2 cups (400 g) granulated sugar•
  • 1/4 cup + 1 tbsp (33 g) cocoa powder
  • 1/4 cup + 2 tbsp (40 g) all purpose flour
  • 1 tsp kosher salt


  1. Preheat the oven to 220ºF. Line an 8×8-inch pan with parchment paper and set aside.
  2. Melt the chocolate in a double broiler over low hear, stirring until completely melted. Remove from heat.
  3. Add the olive oil to the melted chocolate, and fold using a silicone spatula, until fully incorporated. Set aside to cool.
  4. In the bowl of a stand mixer, beat the eggs and sugar until mixture doubles in size and has a pale yellow color. Add the vanilla extract, followed by the melted chocolate mixture, and beat until combined.
  5. Add the flour, cocoa and salt, beating until fully incorporated.
  6. Increase the oven temperature to 250ºF. Pour the batter into the prepared pan and bake for 65 minutes (see notes) or until you see a crinkle top and toothpick comes out mostly clean (with a few crumbs). The brownies won’t look completely set – they are fudgy after all! 
  7. Cool completely before cutting into squares.


*Sugar Note: You can reduce the amount of sugar no more than 30% without altering the texture and flavor of the recipe.

Cooking Time: cooking time may vary depending on your oven. This is normal. I recommend using an oven thermometer for accurate temperature and cooking times.

Recipe Note: If you make ingredient substitutions (other than reducing sugar), this recipe won’t work!

  • Prep Time: 10 minutes
  • Cook Time: 65 minutes
  • Category: Dessert
  • Cuisine: American

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  1. Silly question…but will using chocolate chips or dark/milk chocolate instead of semi sweet chocolate change the recipe look or taste?
    Looking forward to trying to make these!

    1. It’s going to make the brownies sweeter! I haven’t tested the recipe with either but I’d reduce the amount of sugar by 1/4 cup max and would suggest using dark instead of milk chocolate chips. Lmk!

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