Dessert

Olive Oil Brownies With Sea Salt Recipe

ByMariam Harutyunyan December 27, 2025December 27, 2025

Introduction

These Olive Oil Brownies with Sea Salt offer a rich, fudgy texture with a hint of savory saltiness that perfectly balances the deep chocolate flavor. Using olive oil instead of butter adds a subtle fruity note and keeps the brownies delightfully moist. They’re an elegant twist on a classic treat that’s easy to make at home.

Several square brownies are scattered on a dark surface, showing a cracked, shiny top layer with a rich chocolate brown color and slightly textured edges. The brownies have a dense and moist inside layer that can be seen through the cracks, and they are sprinkled with coarse white sea salt flakes on top and around them. The close-up angle emphasizes the contrast between the dark chocolate brown of the brownies and the bright white salt, highlighting the rough, rustic texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 tablespoons (90 milliliters) mild extra-virgin olive oil, plus more for greasing pan
1 cup (130 grams) all-purpose flour

3/4 teaspoon kosher salt
1/4 teaspoon baking powder

1/4 cup (25 grams) Dutch-processed cocoa powder
1/4 cup (60 milliliters) boiling water

3 ounces (90 milliliters) melted unsweetened chocolate
1 large egg, at room temperature
1 tablespoon vanilla extract

3/4 cup (165 grams) packed dark brown sugar
1/3 cup (65 grams) granulated sugar
1/2 cup (90 grams) mini or regular chocolate chips

Flaky sea salt, such as Maldon, as needed

Instructions

Step 1: Preheat the oven to 350°F (175°C). Grease an 8-by-8-inch square baking dish with some olive oil, then line it with parchment paper leaving a 2-inch overhang on two sides for easy removal.
Step 2: In a medium bowl, whisk together the flour, kosher salt, and baking powder until evenly combined.

Step 3: In a large bowl, whisk the Dutch-processed cocoa powder with boiling water until smooth. Add the 6 tablespoons of olive oil, melted unsweetened chocolate, egg, and vanilla extract, whisking to blend thoroughly.
Step 4: Stir in the dark brown sugar and granulated sugar until fully incorporated. Gently fold in the flour mixture and then the chocolate chips until just combined.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 20 to 25 minutes, or until the brownies are set and firm to the touch.

Step 6: While still warm, sprinkle the top with flaky sea salt. Let the brownies cool completely in the pan, then use the parchment overhang to lift them out. Cut into 16 squares and serve.

Tips & Variations

For a more intense chocolate flavor, use bittersweet or semi-sweet melted chocolate instead of unsweetened chocolate.
Try adding a handful of chopped nuts like walnuts or pecans for added texture.

If you prefer a less pronounced olive oil taste, use a light or mild-flavored olive oil.
Swap out flaky sea salt for a sprinkle of coarse sugar if you want a sweet crunch instead of a salty finish.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week. To enjoy warm brownies, reheat individual pieces in the microwave for about 10 to 15 seconds.

How to Serve

Several square chocolate brownies are placed on a white marbled surface, each showing a cracked, textured top layer that is dark brown with a slightly shiny finish. The brownies have a dense, chewy inner layer of a rich, darker brown, indicating a moist and fudgy texture. Coarse white salt flakes are sprinkled unevenly on the top of the brownies and around them on the surface, adding a visual contrast. The arrangement is casual, with some brownies overlapping slightly and others spaced apart. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed cocoa?

Yes, regular cocoa powder can be used, but it may slightly alter the flavor and color. Dutch-processed cocoa has a smoother, less acidic taste that complements these brownies well.

What if I don’t have flaky sea salt? Can I use table salt?

Flaky sea salt adds a delicate crunch and bursts of saltiness that balance the sweetness, but if you don’t have it, you can use a small pinch of table salt sprinkled on top. Just be careful not to add too much, as it’s finer and saltier by volume.