Ultimate Fudgy Brownies with Olive Oil (No Butter)

Olive oil super fudgy brownies, which require no butter and no melting of chocolate. A one-bowl recipe that is ready in minutes, and blooming cocoa brings in loads of flavor in these crackly top brownies

This is the only recipe you will need to make brownies with any oil of your choice. I am using olive oil in this recipe, but you can use any type. Blooming cocoa brings a rich flavor that overpowers everything, so you don’t end up just tasting olive oil. Chocolate chunks are optional for some extra gooey chocolate spots in the brownies. Not to mention, everything comes together in one bowl to make cleanup a breeze. 

Full of flavor

In this recipe, we will combine cocoa powder pretty early and heat the mix slightly to bloom cocoa and bring a rich, intense flavor which makes these brownies super chocolaty.

What you will need

1. Oil: Any type. I am using olive oil in this recipe, and we use less oil compared to butter in the traditional brownie recipe since oil is just pure fat, while a small percentage of butter is water.
2. Water: I am using some water in this recipe to add moisture and help dissolve the sugar.
3. White granulated sugar: I am mainly using white granulated sugar.
4. Brown sugar: Some light brown sugar for extra moisture and fudginess. You can substitute with dark brown sugar, or if you don’t have it, just use white granulated sugar.
5. Cocoa powder (unsweetened): I used Dutch-processed cocoa in this recipe. It gives an extra dark color and intense flavor (without any bitterness), and the brownies stay moist.
6. Flour: All-purpose/plain flour.
7. Vanilla: For some extra flavor.
8. Eggs: Eggs don’t need to be at room temperature; cold eggs are fine. Eggs provide structure to the brownies, assist in leavening, and emulsify (meaning they mix fat and water).
9. Chocolate chips/chunks (optional): Completely optional. I prefer using chocolate chunks to have big gooey spots of melted chocolate. I am using 2/3 of the total folded inside the batter and the rest for topping.
10. Salt: To balance flavors.

Optional ingredients which can be added but are not used in the current recipe:

• Coffee powder: To bring out the chocolate flavor even more, use a teaspoon of instant coffee or espresso powder.
• Nuts: You can also add nuts like walnuts if you want.

How to make

Before starting, prepare by preheating the oven to 350°F, lining and preparing an 8-inch square baking pan, and cutting the chocolate bar into chunks if using.

1. Take a microwave-safe bowl and add oil and water.
2. Then add cocoa powder and mix it.
3. Microwave the mixture for 45 seconds.
4. Add brown and white granulated sugar to the mixture.

5. Combine everything and let sit for 2 minutes. This will help dissolve the sugar without putting in too much effort.
6. After the 2-minute rest, add eggs, vanilla, and salt.
7. Whisk or combine until smooth and glossy.
8. Add flour and chocolate chunks (optional).

9. Gently fold them together; do not overmix.
10. Pour the batter into the prepared pan.
11. Run a wooden spatula, butter knife, or small spoon through the batter to remove any air bubbles and smooth the top. Tap the pan a few times to remove any remaining air.
12. Top with chocolate chunks/chips (optional).

13. Place the pan in the preheated oven to bake. Once done, cool for 30 minutes.
14. Slice and enjoy!!

How to check if brownies are done

One way is to insert a toothpick in the center of the brownie. For fudgy brownies, it should have a few moist crumbs. If you see wet batter, it means it needs a bit more time.

If you’re making this recipe for the first time, you will need to check your brownies a few times to avoid overbaking them. Mine usually cook in 21 minutes, so I highly recommend starting to check around the 16-17 minute mark.

Success tips

• Use a metallic baking pan that is lighter in color to prevent your brownies from overcooking on the edges.
• Do not overmix once flour is added. Overmixing will add air and make the brownies cakey, not fudgy.
• If using chocolate chunks or chips, use baking chocolate instead of regular chocolate as it melts better.

Adjusting the recipe to different pan types and sizes

• Glass pans: If using a glass pan, bake at a lower temperature of 325°F.
• Darker pans: Brownies tend to bake faster in dark pans, and the edges may dry out. Preferably use a light-colored metal pan, but if you have a dark pan, it’s best to bake at a lower temperature of 325°F.
• 9×13-inch pan: You can double the recipe and increase the baking time by a couple of minutes. The brownies will be very slightly thicker than with this recipe.

Adjusting sugar

The amount of sugar in this recipe is just right to give you a shiny, crackly top. Reducing sugar may affect the texture, and the crackly top may appear patchy or have holes in it.

Serving suggestion

If your brownie is at room temperature, warm it slightly for 10-12 seconds, and it will taste just as if freshly baked. If your brownie has just been removed from the refrigerator, warm it for 16-18 seconds.

Storage

You can store the brownies in an airtight container for 3 days at room temperature and 5 days in the refrigerator.

You can also freeze them for up to 3 months. Cut and wrap individual pieces in plastic or aluminum foil before placing them in a freezer-safe container or bag.

Ultimate Fudgy Brownies with Olive Oil (No Butter)

5 from 2 votes

Author: Jaz

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Olive oil super fudgy brownies, which require no butter and no melting of chocolate. A one-bowl recipe that is ready in minutes, and blooming cocoa brings in loads of flavor in these crackly top brownies.

Prep Time 10 minutes mins

Cook Time 21 minutes mins

Total Time 31 minutes mins

Servings 16

Video

Ingredients

 

1/2x1x2x3x

US CustomaryMetric

• 1/2 cup olive oil (any oil will work)
• 1.5 tablespoons water
• 2/3 cup unsweetened cocoa powder
• 1 cup white granulated sugar
• ¼ cup light brown sugar (packed) See note 2
• 2 large eggs
• 2 teaspoons vanilla extract
• ½ teaspoon kosher salt (if using table salt use 3/8 teaspoon)
• 2/3 cup all-purpose flour
• 4 ounces chocolate (semi or bittersweet) (Optional)

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Instructions

 

• Preheat the oven to 350°F (175°C).
• Optional: If using a chocolate bar, divide it into two parts: one-third for cutting into larger chunks for topping, and the remaining two-thirds for relatively smaller chunks to add to the batter later. Similarly, if using chocolate chips, divide them into two portions: one-third and two-thirds.
• Grease an 8-inch (20 cm) square baking pan with cooking oil spray or butter. Line it with parchment or baking paper, leaving some overhang to easily remove the brownies once baked.
• Add oil and water to a microwave-safe bowl.
• Add cocoa powder and mix everything.
• Microwave the above mixture for 45 seconds.
• Add white granulated sugar and brown sugar to the hot cocoa/oil mixture. Combine them and let them rest for two minutes.
• After the resting time, add the eggs, salt, and vanilla. Whisk until everything is evenly mixed and the mixture looks glossy (around 1-2 minutes).
• Add flour (sift if lumpy) and chocolate chunks (optional). Gently combine the flour with the rest of the ingredients by folding. Avoid overmixing.
• Pour the batter into the prepared baking pan.
• Run a spatula or butter knife through the batter to remove air bubbles. Tap the pan a few times to remove any remaining air bubbles.
• Optional: Top with chocolate chunks.
• If using this recipe for the first time, start checking your brownies for doneness at around 16 minutes.
• Bake the brownies for 18-24 minutes, or until the center is set (mine are done in 21 minutes). A toothpick inserted into the center should come out with moist crumbs for a fudgy brownie.
• Remove the pan from the oven and let it cool for at least 30 minutes. Note: Do not remove the brownies from the baking pan immediately; let them rest in the pan.
• Slice into 16 smaller or 9 bigger pieces and enjoy.

Notes

1. Coffee powder: To bring out the chocolate flavor even more, use a teaspoon of instant coffee or espresso powder and add it along with cocoa powder.

2. Adjusting sugar:

• If you don’t have brown sugar, substitute it with white granulated sugar.
• If you prefer less sweet brownies, you can reduce the total amount of sugar, but it may affect the texture of the brownies, and the shiny crinkle top may become thin and may have holes. However, once cooled, the crinkled top usually cracks, so that it will be less noticeable.

3. Selecting the pan:

• Ideally, use a metallic pan that is lighter in color and 8 inches square. If using a 9-inch pan, your brownies will be slightly thinner and cook faster, so start checking them a few minutes earlier.
• If using a dark-colored or glass pan, reduce the temperature to 325°F. Cooking time will vary. A glass pan may take longer to cook.

4. Different pan sizes:

• 9×13-inch pan: Double the recipe and increase baking by 2-3 minutes. The brownies will be very slightly thicker than with this recipe.
• Round 9-inch pan: Use the same recipe ingredient amounts and bake for the same time (18-24 minutes).

5. Serving suggestion: If your brownie is at room temperature, warm it slightly for 10-12 seconds, and it will taste just as if freshly baked. If your brownie has just been taken out of the refrigerator, warm it for 16-18 seconds.

6. Storage: You can store the brownies in an airtight container for 3 days at room temperature and 5 days in the refrigerator. You can also freeze them for up to 3 months. Cut and wrap individual pieces in plastic or aluminum foil before placing them in a freezer-safe container or bag.

7. Nutritional information: It is calculated for 16 brownies with chocolate chunks (198 kcal per brownie). For other variations (depending on whether it is cut into 9 or 16 brownies):

• 16 brownies without chocolate chunks: 157 kcal per brownie
• 9 brownies with chocolate chunks: 353 kcal per brownie
• 9 brownies without chocolate chunks: 280 kcal per brownie

Please note that the nutritional information is only approximate.

Nutrition

Nutrition Facts

Ultimate Fudgy Brownies with Olive Oil (No Butter)

Amount Per Serving

Calories 198 Calories from Fat 99

% Daily Value*

Fat 11g17%

Saturated Fat 3g19%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 6g

Cholesterol 21mg7%

Sodium 83mg4%

Potassium 113mg3%

Carbohydrates 26g9%

Fiber 2g8%

Sugar 19g21%

Protein 2g4%

Vitamin A 33IU1%

Calcium 16mg2%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition information is calculated automatically and should be used only as an approximation.

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