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A close up of three stacked brownies.

Olive Oil Fudge Brownies

Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 16 Brownies
Author Marissa


  • 1 cup sugar
  • ¾ cup + 2 tablespoons extra virgin olive oil*
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon coffee extract (optional)
  • ¾ cup cocoa powder
  • ½ cup all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup semi-sweet chocolate chips
  • small pinch of coarse sea salt for topping (optional)


  • Preheat the oven to 350 degrees and grease an 8x8 glass baking dish (I used non-stick coconut oil spray).
  • In a medium bowl, add in the flour, cocoa powder, kosher salt, and baking powder. Sift together using a whisk until thoroughly combined and set aside.
  • In a separate mixing bowl, beat the olive oil and sugar until thoroughly combined, about one minute. (You can use a mixer with a paddle attachment on medium speed or whisk it by hand).
  • Continue to mix, adding the eggs one at a time, followed by the vanilla and coffee extracts.
  • Slowly add in the sifted flour mixture and continue to mix until just combined. Scrape down the sides and fold in the chocolate chips.
  • Transfer to the greased baking dish, using a silicone spatula to scrape the sides.
  • Optional step: Top with a few sprinkles of coarse sea salt if you like salted brownies!
  • Bake on a centered rack in the oven for 20-25 minutes. If an inserted toothpick comes out clean or with a couple of crumbs, they are done.
  • Let cool before cutting into bars. Enjoy!


1. Because this is a baked good, go for the store-brand or "cheap" extra virgin olive oil. Save the good, top-shelf stuff for your dressings, dips, and such.