Ultimate Fudgy Brownies with Olive Oil (No Butter)

5 from 2 votes

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.

Prep Time10

Cook Time21

Total Time31

Servings:

Calories: 198kcal

Author: Jaz

Ingredients

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)

US Customary - Metric

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:

9x13-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