LindySez | Recipes

  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
menu icon
go to homepage
  • About/Contact
  • Recipes
  • Tips & Techniques
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • About/Contact
    • Recipes
    • Tips & Techniques
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×
    Home » Desserts & Snacks » How to Make Fudgy Chocolate Brownies using Olive Oil

    How to Make Fudgy Chocolate Brownies using Olive Oil

    Published: Apr 4, 2013 · Modified: Mar 16, 2024 by Linda Baker · This post may contain affiliate links

    • Facebook
    • Twitter
    Jump to Recipe Print Recipe

    Fudgy Chocolate Brownies, true to their name, boast a deliciously dense texture while also being health-conscious, thanks to the substitution of extra virgin olive oil for butter.

    fudgy chocolate brownies

    Why you want to make Fudgy Chocolate Brownies with Olive Oil

    1. Indulgent Texture: These Fudgy Chocolate Brownies deliver on their promise with a decadently dense texture, offering a rich and satisfying bite that chocolate lovers crave.
    2. Healthier Alternative: By swapping out butter for heart-healthy extra virgin olive oil, these brownies offer a more nutritious option without sacrificing flavor or texture, making them suitable for those seeking a healthier treat.
    3. Guilt-Free Enjoyment: Indulge in the irresistible taste of chocolate without the guilt, as these brownies provide a delightful balance between indulgence and health consciousness, perfect for satisfying cravings without compromising on wellness goals.

    The Healthy Benefit of Using Olive Oil

    Substituting extra virgin olive oil for saturated fats can lower LDL (“bad”) cholesterol, which clogs arteries with fatty deposits. Olive oil contains more monounsaturated (“good”) fat per serving than any other cooking oil. Monounsaturated fats help lower LDL cholesterol and increase HDL (“good”) cholesterol, which cleanses the arteries.

    It might seem strange at first, baking with extra virgin olive oil, but overall, it's not. You can use olive oil to replace melted butter in almost any recipe. Now you wouldn't want to use a fine, finishing oil in these recipes, nothing with a lot of grass or pepper notes, but neutral olive oil works just fine.

    Melting the chocolate for fudgy chocolate brownies.
    Melting the chocolate

    Is it a Brownie or Fudge?

    This recipe for Fudgy Chocolate Brownies results in brownies that are more fudge-like. As for the chocolate, you can make these with Perugina, as I did,  or another high-quality chocolate brand. Since the chocolate you use is the most important taste component, whatever you buy, make sure it's at least 70% cocoa.

    Nut or no Nuts

    You can make these brownies with or without nuts. I personally love walnuts in my brownies, so I add them. If adding be sure to toast the nuts before you add them.

    Toasting the nuts brings out the nuttiness.

    Fudgy chocolate brownies in a bowl with added nuts.
    Add toasted nuts, if desired.

    The batter for these brownies is very thick so I suggest you use a rubber spatula to spread the batter evenly in the pan. Lining the pan with aluminum foil first helps when removing them from the pan. It's not entirely necessary as you could cut them in the pan and remove them, but I like being able to take the whole batch out and cutting them neatly on a board. Just my own personal preference, plus, I don't have a pan to wash.

    Fudgy chocolate brownies in a sheet pan with foil liner.
    Line your pan with foil for easy removal and clean-up.

    These brownies will stay, unrefrigerated, for up to 4 days in an airtight container; if they last that long!

    Fudgy chocolate brownies on a plate with a nice cup of coffee.
    Fudgy Chocolaty Brownies made with Olive Oil

    For more delicious chocolaty goodness...

    Nana B's Fudge

    Homemade Peanut Butter Cups

    fudgy chocolate brownies

    How to Make Fudgy Chocolate Brownies Using Olive Oil

    LindySez
    Fudgy Chocolate Brownies as the name implies are a bit fudgy and made healthier by using extra virgin olive oil in place of butter.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 5 minutes mins
    Cook Time 20 minutes mins
    Total Time 25 minutes mins
    Course Desserts & Snacks
    Cuisine American
    Servings 1 dozen
    Prevent your screen from going dark

    Ingredients
      

    • 6 ounces good quality 70% cocoa bittersweet chocolate; chopped
    • ½ cup mild-flavored extra virgin olive oil or other vegetable oil
    • 2 large eggs at room temperature
    • 1 cup sugar
    • 1 tablespoon unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • ½ teaspoon salt
    • 1 cup all-purpose flour
    • ½ - ¾ cup toasted chopped walnuts optional

    Instructions
     

    • Heat the oven to 350° F. Line an 8 x 8 glass baking dish with aluminum foil. Spray lightly with cooking spray.
    • In a small saucepan, combine the olive oil and chocolate; cook over medium-low heat, whisk vigorously, until combined and smooth. Remove from heat and bring to room temperature.
    • In a large bowl, combine the eggs, sugar, cocoa, vanilla, and salt; mix on medium-low until well combined. Add the cooled chocolate and mix well; add the flour and stir until no white streaks remain. Add nuts, if using, and stir well into the batter.
    • Transfer the batter to the baking dish and bake about 25 -30 minutes, or until a tester, inserted in the middle, comes out clean. Remove from the oven and cool completely before cutting.
    Keyword brownie made with olive oil, fudge brownie, rich chocolate brownie
    Tried this recipe?Let us know how it was!
    « Lemony Smoked Salmon Pasta with Peas
    Lighter Basil Pesto »

    Comments

    1. Poppy says

      April 05, 2013 at 9:50 am

      No brownie has lasted 4 days in my house - no container required!

      Reply
      • LindySez says

        April 05, 2013 at 10:57 am

        Ha Ha! Make, eat, enjoy!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Hi, I'm Lindy.

    Welcome to LindySez! I'm Lindy, a self-taught home chef with a passion for helping others feel confident in the kitchen. I believe cooking should be approachable, fun, and above all, delicious!

    My mission is to guide anyone—whether you grew up on fast food or rarely cooked at home—to create amazing meals with ease. Through simple recipes and practical tips, I’ll show you how to turn everyday ingredients into flavorful dishes.

    Cooking doesn’t have to be intimidating—let’s make it enjoyable together!

    More about me →

    Popular

    • A blue bowl filled with Pretty Darn Good Chili Verde.
      Roasted Pork Chili Verde with a Smoky Twist
    • A hot dog dressed in chili sauce.
      The Best Hormel Chili No Beans Copycat Recipe
    • Slow cooked in the oven spaghetti sauce on noodles with basil.
      Slow Cooked Oven Baked Spaghetti Sauce
    • A sliced loaf of quick no knead crusty rye bread.
      A Quick No Knead Crusty Rye Bread
    • A tasty plate of ribs.
      Tender Oven-Baked Ribs with Quick Grill Finish
    • Polenta Cornmeal Muffins in cast iron mini skillets.
      The Best Easy Polenta or Cornmeal Muffins
    • German Braised Rabbit served with sides.
      Hasenpfeffer (German Style Wine Braised Rabbit)
    • A skillet and a plate with some fried mashed potato cakes on them.
      Easy Crispy Pan-Fried Mashed Potato Cakes
    • A white bowl filled with Spicy Crab Noodles.
      Spicy Crab Noodles
    • Sole being served on a gold rimmed plate with a light shrimp sauce on it. along with chives.
      Sole with a Light Creamy Shrimp Sauce

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    Copyright © 2024 Lindy Sez