Chocolate Olive Oil Brownies
Chocolate olive oil brownies are one of the most-searched dessert swaps online: the fudgy center stays, the crackly top stays, only the fat changes. Nocellara del Belice N°11's clean, robust character carries the chocolate instead of getting buried under it.
Why Use Olive Oil Instead of Butter in Brownies?
Oil stays liquid where butter doesn't, so it coats the cocoa and flour more evenly and keeps brownies fudgy for longer instead of drying out the next day. The standard swap is about 3/4 cup of olive oil for every 1 cup of butter called for, though this recipe is already built around oil, so there's no conversion to do. A medium, clean oil like Nocellara del Belice N°11 lets the chocolate lead. For a bolder, more peppery edge that stands up to dark chocolate, Castel di Lego ORO is worth trying; for a softer, rounder brownie, EVOSÌ works well too.
Ingredients
- 3/4 cup Nocellara del Belice N°11
- 1 1/4 cups sugar
- 3 large eggs
- 3/4 cup cocoa powder
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1 cup chopped chocolate or chocolate chips
Instructions
- Preheat the oven to 350°F and line an 8-inch square pan with parchment paper, leaving an overhang for easy removal.
- In a large bowl, whisk Nocellara del Belice N°11, sugar, and eggs together for about a minute, until smooth and slightly thickened.
- Sift in the cocoa powder, flour, and salt, and fold gently with a spatula just until no dry streaks remain, overmixing will make the brownies tough.
- Stir in the chopped chocolate.
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake 28 to 32 minutes, until the top is set and a toothpick inserted in the center comes out with a few moist crumbs attached, not wet batter.
- Cool completely in the pan before lifting out and slicing, cutting too soon will make the brownies fall apart.
Nutrition
Nutrition information is an estimate calculated from the ingredients listed and may vary based on the specific products used. It is not intended as medical or dietary advice.
Frequently Asked Questions
How do I know when the brownies are done?
Don't overbake, they continue to set as they cool.
Does the cocoa powder matter?
Yes, use a good cocoa powder here, it carries a lot of the flavor.
How should I store these brownies?
At room temperature, covered, for several days.
Can I use olive oil instead of butter in brownies?
Yes — that's exactly what this recipe does. Oil coats the cocoa and flour more evenly than melted butter, which keeps brownies fudgy for longer. The usual swap is about 3/4 cup of oil for every 1 cup of butter called for.
What You'll Need
