These Olive Oil Skillet Brownies are wonderfully fragrant and rich with chocolatey flavor. They take almost no time at all to make and go great with a scoop of vanilla ice cream, a drizzle of olive oil, and a sprinkling of flaky sea salt.
Much like our Olive Oil Chocolate Chip Cookies, these Olive Oil Skillet Brownies have crinkly tops and use extra-virgin olive oil as the main fat. This makes the brownies incredibly moist and fudgy, and you can taste the subtle fragrance of the olive oil in each bite. The flavor is even more prominent the day after, and the oil keeps them super fudgy days after baking.
This is the perfect dessert for when you need to whip up something quickly or just need your chocolate fix. They’re great with a tall glass of milk or a scoop of creamy vanilla ice cream. If you’re feeling extra indulgent, we recommend adding a drizzle of olive oil on top of the ice cream and adding a sprinkle of flaky sea salt on top. You won’t be disappointed!
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Ingredient Notes and Substitutions
Find the full list of ingredients, measurements, and instructions in the recipe card below!
- Extra-Virgin Olive Oil: You’ll be able to taste it in the brownies so be sure to use a high-quality olive oil.
- 70% Dark Chocolate: We use Valrhona 70% Guanaja feves. If you want your brownies to be completely dairy-free, be sure to use dairy-free chocolate.
- Espresso Powder: A dash of espresso enhances the chocolate flavor.
- Dutch-Processed Cocoa Powder: Our go-to cocoa powder because of it’s rich and robust chocolatey flavor.
Step-by-Step Instructions
This section provides a general overview as well as any pictures to guide you through the recipe. The full detailed recipe instructions are in the recipe card at the bottom of the post.
1. Melt the chocolate. Heat the chocolate in intervals in the microwave or use a double boiler. Whisk in the olive oil and espresso powder then set aside to cool slightly.
2. Beat the eggs. Use a handheld electric mixer to beat the eggs and sugar for 3 minutes until pale and thick.
3. Add the melted chocolate. Pour the chocolate olive oil mixture into the beaten eggs and mix until glossy and well combined. Add the salt and vanilla and mix to combine.
4. Fold in the dry ingredients. Sift the flour and cocoa powder over the wet ingredients and fold until combined.
5. Transfer to a skillet. Pour the batter into a greased 10-inch cast iron skillet and smooth out the top.
4. Bake. Bake the olive oil brownies for 25-30 minutes until shiny and cracked along the edges.
Tips for Making Olive Oil Skillet Brownies
- Use a kitchen scale. Like all of our baking recipes, we highly recommend measuring in grams for more accurate and successful results.
- Allow the brownies to cool after baking. Give them about 20 minutes to cool. This will give them time to set and make it easier to slice.
If you made this Olive Oil Skillet Brownies recipe, please let us know by leaving a star rating and review down below. We’d love to hear from you!
📖 Recipe
Olive Oil Skillet Brownies
Ingredients
- 180 g (6 oz) 70% dark chocolate chopped
- 125 ml (½ cup) extra-virgin olive oil plus more for greasing
- ½ tsp espresso powder
- 3 large eggs room temperature
- 150 g (¾ cup) granulated sugar
- 100 g (½ cup) light brown sugar packed
- ½ tsp fine sea salt
- 1 tsp pure vanilla extract
- 90 g (¾ cup) all-purpose flour spooned and leveled
- 12 g (2 tbsp) Dutch-processed cocoa powder
Instructions
- Preheat the oven to 350°F (180°C) and grease a 10-inch (25.4 cm) cast iron skillet with olive oil.
- Melt the dark chocolate in a medium heatproof bowl. Heat in the microwave in 20 second intervals, stirring in between. You can also use a double boiler.
- Once the chocolate is melted and smooth, add the olive oil and espresso powder. Whisk until well combined then set aside to cool slightly.
- In a large bowl using a handheld electric mixer, beat the eggs and both sugars on medium-high speed for 3 minutes until pale and thick. Mix in the salt and vanilla.
- Add the melted chocolate mixture and mix on low speed until glossy and well combined.
- Sift the flour and cocoa powder over the bowl and fold with a silicone spatula until combined.
- Transfer the batter to the prepared skillet and gently smooth out the top.
- Bake for 25-30 minutes (ours are done at 28 minutes) until the top is shiny and it's cracked around the edges. A cake tester inserted into the center should have a few fudgy crumbs attached.
- Cool for at least 20 minutes before slicing and serving.
Notes
- For fully dairy-free brownies, be sure to use a dairy-free chocolate.
- Storage: Keep them in a well-sealed bag or airtight container and store them at room temperature for up to 4-5 days.
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