Olive Oil Brownies With Sea Salt

By Melissa Clark

Updated October 24, 2023

  • Andrew Scrivani for The New York Times
Media 1 of 2
Total Time
40 minutes
Rating
4(3,160)
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

  • 6 tablespoons/90 milliliters mild extra-virgin olive oil, plus more for greasing pan

  • 1 cup/130 grams all-purpose flour

  • ¾ teaspoon kosher salt

  • ¼ teaspoon baking powder

  • ¼ cup/25 grams Dutch-processed cocoa powder

  • ¼ cup/60 milliliters boiling water

  • 3 ounces/90 milliliters melted unsweetened chocolate

  • 1 large egg, at room temperature

  • 1 tablespoon vanilla extract

  • ¾ cup/165 grams packed dark brown sugar

  • ⅓ cup/65 grams granulated sugar

  • ½ cup/90 grams mini or regular chocolate chips

  • Flaky sea salt, such as Maldon, as needed

Ingredient Substitution Guide
Nutritional analysis per serving

27 grams carbs; 13 milligrams cholesterol; 203 calories; 5 grams monounsaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 10 grams fat; 2 grams fiber; 111 milligrams sodium; 3 grams protein; 18 grams sugar

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
3,160 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

berlinbrooklyngirl

These are my favorite brownies, but the previous two times the dough came out like soft cement?! I don’t know what happened! Anyone have any ideas what to do to remedy that? Was the cocoa with hot water still too hot when I added the other ingredients at that step (egg, chocolate, olive oil)? The brownies were still edible, but basically didn’t rise at all, and were extremely dense and tasted somewhat uncooked. So unhappy!

Howard

Fantastic as is. OVER THE TOP with 90 gm dried sweet cherries. Soak in warm water, drain, add to batter as last step.

Howard

Great recipe as is. FANTASTIC by adding about 90 grams dried, sweetened cherries. Soak cherries in warm water, then drain before adding to batter as last step before putting into baking pan.

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