Olive Oil Brownies With Sea Salt

By Melissa Clark

Updated Oct. 24, 2023

Olive Oil Brownies With Sea Salt
Andrew Scrivani for The New York Times
Total Time
40 minutes
Rating
4(3,128)
Comments
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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

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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.

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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.

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Ratings

4 out of 5
3,128 user ratings
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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

Patchoolia

I’ve been making these with almond flour instead of flour (1:1 swap) and cut the brown sugar back to 97 grams and the white to 60grams. Plenty sweet, very chocolatey. Best chewy and moist brownies EVER.

Lindsey F

Delicious and easy to make but these came out incredibly flat—they’re maybe an inch thick. I used the correct sized pan, followed the recipe with no substitutions. The dough was incredibly thick and stiff when I put it in the pan so maybe I overmixed it? Curious to know if anyone else has had this issue… They’re still delicious but the end result was perplexing.

Catherine

Not sure why it was a dough instead of a batter… kinda odd but I trusted the process… became a crumbly somewhat bitter blob.. I followed the recipe exactly. I wish I could leave a photo with the review, my plate is a pile of crumbs🥲

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