Triple-Chocolate Olive Oil Brownies with Espresso
Rich, fudgy brownies made with melted dark chocolate, olive oil, and cocoa powder for an intensely chocolatey flavor. The addition of espresso powder deepens the chocolate notes while chocolate syrup adds extra moisture. Olive oil creates an incredibly tender, almost gooey texture that's different from butter-based brownies. These are perfect for chocolate lovers who want something decadent yet slightly sophisticated, with a hint of fruity olive oil complementing the deep chocolate. The flaky sea salt topping provides a perfect contrast to the sweet, dense interior.
Ingredients
- 5 ounces dark semisweet or bittersweet chocolate, at least 65% cacao
- 2 teaspoons instant espresso powder
- ¼ cup chocolate syrup, preferably dark
- ½ cup extra-virgin olive oil
- 2 teaspoons vanilla extract
- 2 large eggs
- 1 cup granulated sugar
- 1 heaping tablespoon granulated sugar, for sprinkling
- 1 teaspoon heaping kosher salt
- ½ cup plus 3 tablespoons all purpose flour
- ¼ cup plus 2 tablespoons Dutch-processed cocoa
- 1 large pinch flaky sea salt
Instructions
- 1
Heat oven to 350°F and line an 8-inch square baking pan with parchment paper
- 2
Melt chocolate in a medium heavy saucepan over low heat, whisking constantly to prevent burning
- 3
Remove from heat when few tiny lumps remain, then whisk to finish melting
- 4
Add espresso powder and chocolate syrup to saucepan and whisk
- 5
Add olive oil and vanilla, whisk until combined
- 6
Add eggs and whisk until mixture is smooth
- 7
Add sugar, salt, flour, and cocoa powder, whisking just until combined with no lumps
- 8
Pour batter into prepared pan and sprinkle with remaining sugar and flaky salt
- 9
Bake until brownies pull away from sides and center looks puffed and no longer liquid, about 30 minutes
- 10
Cool completely in pan before cutting into squares
- 11
For cleanest cuts, refrigerate 15 minutes before slicing
Tips
Melt chocolate slowly over low heat and remove from heat while small lumps remain to prevent seizing.
Don't overmix the batter once flour is added to avoid tough brownies.
Chill brownies for 15 minutes before cutting for cleanest slices through the gooey texture.
Good to Know
Store covered at room temperature for up to 3 days or refrigerate for up to 1 week
Can be made 1-2 days ahead and stored covered
Serve at room temperature or slightly warm
Common Mistakes
Use low heat when melting chocolate to avoid burning and seizing
Stop mixing once flour is incorporated to avoid tough brownies
Don't overbake or brownies will be dry instead of fudgy
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use regular cocoa powder instead of Dutch-processed?
Yes, but Dutch-processed cocoa gives a richer, less acidic flavor and darker color. Regular cocoa will work but may taste slightly more bitter.
What if I don't have instant espresso powder?
You can substitute with 1 tablespoon strong brewed coffee or omit entirely. The espresso enhances chocolate flavor but isn't essential.
How long do these brownies keep?
Store covered at room temperature for 3 days or refrigerate for up to 1 week. They actually taste better after sitting overnight.