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+ servings
Brownies with crinkle tops on parchment paper

Fudgy Olive Oil Crinkle Top Brownies

These Fudgy Olive Oil Crinkle Top Brownies are easy to make and so dense and delicious! They have a rich chocolate taste that everyone will love!
5 from 4 votes
Prep Time 20 minutes
Cook Time 35 minutes
Course Dessert
Cuisine American
Servings 24 small brownies
Calories 227 kcal

Ingredients
  

  • 1/3 cup Dutch Processed Cocoa Powder
  • 1.5 tsp instant espresso powder
  • 1/2 cup boiling water
  • 1/4 cup bittersweet mini chocolate chips or 2oz bittersweet chocolate finely chopped
  • 1/2 cup olive oil
  • 4 tbsp unsalted butter melted
  • 2 large eggs
  • 2 large egg yolks
  • 2 tsp vanilla extract
  • 2.5 cups granulated sugar
  • 1.75 cups all purpose flour
  • 3/4 tsp kosher salt
  • 3/4 cup semi sweet baking chips or 6oz semi sweet chocolate diced

Instructions
 

  • Preheat oven to 350° and prepare a baking dish with parchment paper and sprayed with non-stick spray. The parchment paper or foil will help to remove brownies after baking.
  • In a small bowl, whisk together the flour and salt and set aside. Melt butter.
  • In a large bowl, combine cocoa powder with espresso powder and pour over boiling water. Whisk until smooth.
  • Add in bittersweet mini chips and stir until melted and smooth.
  • Next, add olive oil and melted butter. Whisk together until well combined. If mixture appears slightly curdled it's ok.
  • Whisk in eggs, egg yolks and vanilla extract until well combined.
  • Then stir until sugar, followed by flour, scraping down sides of bowl to ensure no flour pockets remain. Fold in semi sweet chocolate chips.
  • Transfer mixture to prepared pan and bake for 30-35 minutes if pan is 9x13. It will be closer to 40-45 minutes if you use a smaller pan, like 8x8, and brownies are thicker. Test for doneness by inserting a toothpick or knife into center. Thick, moist crumbs should appear. If in doubt, under bake brownies slightly. Let cool for 30 minutes in pan. If you use a glass baking pan, be sure to remove after 10 minutes since glass hold heats much longer than other baking materials. Let cool completely on a wire rack. Then cut and serve. Store for up to five days in an air tight container.

Nutrition

Calories: 227kcalCarbohydrates: 33gProtein: 2gFat: 10gSaturated Fat: 4gTrans Fat: 1gCholesterol: 36mgSodium: 83mgPotassium: 83mgFiber: 1gSugar: 24gVitamin A: 104IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Baking, Brownies, chocolate, desserts
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