A healthier recipe for your classic brownies with all the taste! Because of the olive oil, they are chewy, moist and melt in your mouth without being too dense or heavy.
Have you ever met a person who doesn’t like brownies?
I haven’t, but I’m sure there are a few rebels out there! However, the majority of people, regardless age, gender or ethnicity, get an instant increase in their heart rate when they hear the word brownies. In other words, brownies speak to the masses!
Now, I’m not gonna get into the hot topic whether brownies should be cakey or fudgy because for me there’s only one answer.
If someone wants cakey brownies, why not just go and bake a sheet cake? The whole philosophy behind brownies is to get a melt-in-your-mouth, moist and intensely rich, chocolaty dessert more dense than a cake, that will tickle each and every one taste bud inside your mouth, giving you unparalleled satisfaction!
A classic brownie recipe uses butter and chocolate.
But since this is a Mediterranean-diet-focused food blog, I think I owe you a healthier brownie recipe, with lots of olive oil! Vegetable fats are healthier that animal fat because they are rich in mono-unsaturated and polyunsaturated fatty acids, which are proven to have a positive impact on our overall health. And olive oil is at the top of the list!
I am very lucky to have a family who owns some olive groves, so every year my parents sent me all the olive oil I need (thanks mom and dad!) :-). But I understand that extra virgin olive oil (evoo) can be pricey in some parts of the world.
In that case, my personal opinion is to use half e.v.o.o. and half another vegetable oil (like corn or sunflower oil) rather than buying a lower quality, refined one.
But why are these olive oil brownies so appealing?
The large amounts of fat, chocolate and cocoa powder used, make them very tender, moist, soft and extra chocolaty giving them a superior melt-in-your-mouth quality and making them better than any chocolate cake you can find (except maybe this pure chocolate mousse cake!)
I really can’t say enough about this recipe! These brownies manage to be moist and fudgy but without being too dense and heavy. They’re a little crumbly, not overly sweet, with fruity undertones that complement their chocolate flavor!
I’m so in love with them, I’m pretty sure that if Marie-Antoinette had tasted some, she would have indolently said: “let them eat brownies” !!! And brownies would have their own little place in history (though some suggest Marie-Antoinette never said this phrase).
- No bowls, no mixer needed for these brownies. You’ll only need a whisk and a pot or a large saucepan.
- Use a mild, but good quality, fruity, e.v. olive oil.
- For extra chocolaty brownies replace 1/4 cup of the flour with the same amount of dutch processed cocoa powder.
- These brownies stay soft and moist for a lot of days (I think olive oil plays a part in this)
- They also taste better after one day so don’t be afraid to make them ahead!
- As a general rule, when buying olive oil you should opt for one that’s cold pressed, has no additives, is not extracted with solvents, isn’t treated with heat and of course is not diluted with other oils.
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- 1/4 cup (23 grams) dutch processed cocoa powder
- 1 1/2 cup (300 grams) sugar
- 1/4 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon instant coffee granules, preferably espresso
- 1 teaspoon vanilla
- 1/2 cup (100 grams) olive oil
- 3 tablespoons (45 grams) milk
- 8 oz (225 grams) chopped chocolate, 55% cocoa
- 3 large eggs
- 1 teaspoon baking powder
- 1 1/3 cup (200 grams) all purpose flour (measure first, then sift or fluff with a fork)
Preheat your oven to 350°F (175°C) and line a 8 in x 11 in (21cm x 28cm) with baking paper (you can also use a 10 inch round pan – 26cm in diameter)
In a large pot or saucepan, whisk together cocoa powder, sugar, salt, cinnamon, and coffee. Add the vanilla, olive oil, milk and chopped chocolate. Heat gently over low heat, whisking constantly until chocolate is melted.
Remove from heat and wait for a few minutes to cool down. Then add the eggs and whisk to combine. Mix the flour with the baking powder and add them to the mixture. Whisk until fully combined.
Transfer mixture to the pan and bake for 25 – 30 minute or until center no more jiggly and a toothpick inserted in the center comes out with a few crumbs.
Let brownies cool for 10 minutes and transfer to a rack to cool completely and cut in square pieces. Eat!
- For extra chocolaty brownies replace 1/4 cup of the flour with the same amount of cocoa powder (you’ll have 1/2 cup cocoa powder in total).
- If you find the taste of olive oil overpowering or you have an olive oil with a strong taste, you can use half olive oil and half another vegetable oil.
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What would the bake time be if using a 8×8 pan?
Hey Chrissy! Since the brownies will come out a little taller using a 8X8 inch pan, I would increase baking time by 4-5 minutes. You can also start checking them with a toothpick after 30 minutes. If the toothpick comes out with batter they’ll need some time more. When it comes out with a few crumbs, they’re ready.
Happy baking! 🙂
Very nice recipe, and they stayed moist for a long time!
Thanks!!! 🙂 🙂 🙂
Made these today and it’s a keeper recipe. Complex flavor, not your typical “all I taste is sugar” brownie. I went with the option of 1/2 cup of cocoa powder and forgot to reduce the flour, but they were still delicious. Thank you!
Thank you Carol! I’m very happy you liked them! 🙂
If i don’t have dutch processed cocoa powder, can i use regular cocoa powder?
I haven’t tried it with regular cocoa powder but I think it will work (though the taste might not be exactly the same). I would also use half a teaspoon baking powder and half a teaspoon baking soda because regular cocoa powder is more acidic.