Olive Oil Skillet Brownies Recipe

If you’re searching for a brownie that’s secretly sophisticated yet joyfully decadent, these Olive Oil Skillet Brownies are going to steal your heart. This modern twist on a classic treat swaps in olive oil for butter, giving each bite a tender crumb, a rich chocolate flavor, and an irresistible shine. Baked in a cast iron skillet, the brownies emerge with perfectly chewy edges and a fudgy center, making them a dreamy dessert to share with friends or to simply savor all to yourself. Reflecting both simplicity and depth, these brownies are a testament to how just a few thoughtful ingredients can create magic in your kitchen.

Ingredients You’ll Need

Ingredients You’ll Need

The beauty of Olive Oil Skillet Brownies is that they use an approachable lineup of pantry staples, each playing a starring role. From the deep notes of dark chocolate to the fruity, aromatic olive oil, every ingredient brings its own bit of magic—so don’t skip or substitute if you want that glorious flavor and the best texture.

• 70% Dark Chocolate: Gives these brownies their rich, complex chocolate base—quality matters here, so use your favorite bar.
• Extra-Virgin Olive Oil: Adds a subtle, fruity depth, keeps everything luxuriously moist, and is the secret behind the glossy finish.
• Espresso Powder: Intensifies the chocolate flavor—you won’t taste coffee, but you’ll notice that chocolate tastes even more like chocolate.
• Eggs (room temperature): Bind the batter, add structure, and help create that wonderfully chewy texture.
• Granulated Sugar: Sweetens and contributes to the shiny crackly top.
• Light Brown Sugar: Adds a slight caramel note and extra moisture for extra fudginess.
• Fine Sea Salt: Enhances all the flavors—don’t skip it!
• Pure Vanilla Extract: Brings warmth and rounds out the chocolate.
• All-Purpose Flour: Just enough to bind everything together without turning cakey.
• Dutch-Processed Cocoa Powder: Gives a deep color and an extra chocolate punch.

How to Make Olive Oil Skillet Brownies

Step 1: Prep Your Skillet and Oven

Start by preheating your oven to 350°F (180°C). Then, grab your trusty 10-inch cast iron skillet and brush it lightly with olive oil. This little bit of prep work ensures your brownies easily release after baking and adds just one more layer of flavor right at the edges.

Step 2: Melt Chocolate

Chop your dark chocolate and place it in a medium, heatproof bowl. Melt it gently in the microwave in 20-second bursts, stirring each time until smooth. If you’re a traditionalist (or out of microwave territory), you can use a double boiler over simmering water. A silky melt sets the stage for an ultra-smooth batter.

Step 3: Mix in Olive Oil and Espresso Powder

Into that shiny pool of melted chocolate, whisk in the extra-virgin olive oil and espresso powder. The olive oil blends right in, adding a glossy sheen, while the espresso powder disappears into the background—leaving only amplified chocolate intensity behind. Set this bowl aside to cool just a touch.

Step 4: Whip Eggs and Sugars

In a large bowl, use an electric mixer to beat together the eggs, granulated sugar, and brown sugar on medium-high for about three minutes. You’re looking for a pale, thickened mixture. This step creates those beautiful crinkled brownie tops everyone loves. Then add the salt and vanilla extract, mixing until incorporated.

Step 5: Combine Chocolate Mixture with Egg Mixture

Pour your slightly cooled chocolate-olive oil mixture into the whipped eggs and sugars. With your mixer on low, blend everything together until the batter looks glossy and evenly combined—no chocolate streaks left behind.

Step 6: Sift in Dry Ingredients and Fold

Sift the all-purpose flour and Dutch-processed cocoa powder over the bowl. Gently fold them in using a spatula, mixing just until the streaks disappear. This careful hand-mixing technique ensures your brownies stay tender and fudgy on the inside.

Step 7: Bake

Scrape the lush batter into your prepared skillet, smoothing out the top with the back of a spoon or spatula. Slide it into the oven and bake for 25–30 minutes (28 minutes is brownie perfection in my kitchen). The top should be shiny and crackly, with edges pulling slightly away from the sides. Insert a cake tester into the center—it should come out with a few moist crumbs attached.

Step 8: Cool and Slice

As tempting as these brownies smell, let them cool in the skillet for at least 20 minutes. This resting time gives the chocolate time to settle and helps you cut neater slices. Slice them directly in the skillet for rustic edges or lift out whole if you prefer cleaner presentation.

How to Serve Olive Oil Skillet Brownies

Garnishes

Dress up your Olive Oil Skillet Brownies with a light dusting of powdered sugar, a scoop of vanilla bean ice cream, or even a sprinkle of flaky sea salt. Each garnish adds a new dimension—ice cream for cool creaminess, sea salt for a touch of contrast, or berries for a burst of tang.

Side Dishes

Pair these brownies with a chilled glass of milk, piping hot espresso, or a spoonful of tangy Greek yogurt on the side. The richness of the brownies stands up to creamy, cold, or slightly tart companions, curbing the sweetness and stretching your enjoyment even further.

Creative Ways to Present

For casual fun, slice them right in the skillet and let friends dig in together. Want to make them extra special? Plate warm wedges, drizzle with chocolate sauce, and top each with edible flowers or candied orange peel for a restaurant-worthy finish.

Make Ahead and Storage

Storing Leftovers

If you manage to resist devouring the whole skillet, Olive Oil Skillet Brownies keep wonderfully at room temperature. Store in an airtight container or a well-sealed bag for four to five days. They’ll stay luscious and moist, making for the perfect midnight snack or next-day treat.

Freezing

To freeze, simply cut cooled brownies into individual squares and wrap each tightly in plastic wrap. Place in a freezer-safe bag or container. They’ll keep for up to three months—just thaw at room temperature when your brownie craving hits.

Reheating

Nothing beats a warm brownie! To reheat, pop a square in the microwave for about 10–15 seconds until just warmed through. For larger portions, cover them loosely with foil and heat in a 300°F oven for 6–8 minutes to refresh their gooey centers.

FAQs

Can I use a different chocolate percentage in Olive Oil Skillet Brownies?

Absolutely! While 70% dark chocolate creates the ideal balance of richness and sweetness, you can use anything from 60–80% based on your preference. Keep in mind that milk chocolate will make the brownies much sweeter and a bit less deeply chocolatey.

Is it possible to make Olive Oil Skillet Brownies gluten-free?

Yes, you can swap the all-purpose flour for your favorite gluten-free blend. Just ensure it’s a 1:1 substitute with added xanthan gum for best texture. The rest of the recipe stays exactly the same!

What’s the role of olive oil compared to butter in these brownies?

Olive oil gives a lighter crumb, keeps the brownies extra moist, and infuses a subtle fruitiness that beautifully enhances the chocolate. Plus, it makes these brownies a great option for those avoiding dairy.

Can I bake Olive Oil Skillet Brownies in a regular pan instead of a cast iron skillet?

Definitely! If you don’t have a skillet, use a 9×9-inch square baking pan. The brownies will still be fabulous—just check for doneness around the 25-minute mark, as baking times may vary slightly.

Are these brownies suitable for vegans?

Not quite as written, since they contain eggs. However, you can experiment with a quality egg replacer and be sure to use dairy-free chocolate to get as close as possible to a plant-based version.

Final Thoughts

I’m head-over-heels for these Olive Oil Skillet Brownies and I can’t wait for you to discover just how lush and rewarding homemade brownies can be. If you’re a chocolate lover, this recipe belongs in your regular dessert rotation. Give them a try and let their fudgy, olive oil-kissed charm win you over!

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