These Greek-style olive oil brownies offer a Mediterranean twist on everyone’s favorite chocolate treat.
Ready in just 40 minutes, these fudgy squares blend rich cocoa with high-quality olive oil for an irresistibly moist texture.
The olive oil not only adds subtle fruity notes but also creates a lighter, healthier alternative to traditional butter-based recipes.
Perfect for both casual snacking and elegant dinner parties, this Greek-inspired dessert delivers decadent chocolate flavor while celebrating the heart-healthy benefits of Mediterranean ingredients.
Ingredients for Greek Olive Oil Brownies
- Dark Chocolate: 300g high-quality dark chocolate, roughly chopped for easier melting
- Extra Virgin Olive Oil: 160g, adds moisture and unique Mediterranean flavor
- Eggs: 4 large organic eggs, at room temperature for better volume
- Sugar: 200g, provides sweetness and helps create that classic brownie texture
- Flour: 120g sifted flour for a smooth texture
- Walnuts: 50g chopped (optional), adds delightful crunch
Step-by-Step Instructions
- Prepare the Egg Mixture: Beat eggs and sugar with an electric mixer until doubled in volume and forming stiff peaks (about 5 minutes)
- Melt the Chocolate: Using a bain-marie, gently melt chocolate while stirring occasionally until smooth
- Combine Wet Ingredients: Mix melted chocolate with olive oil, fold in the egg-sugar mixture and walnuts using gentle circular motions
- Add Flour: Gradually sift flour into the mixture, folding gently from bottom up until just combined
- Prepare for Baking: Line an 18cm round tin with parchment paper and pour batter evenly
- Bake to Perfection: At 160°C for 25-30 minutes until top is shiny and slightly cracked, but still moist inside
- Serve: Top with vanilla ice cream and enjoy while warm!
Baking Tips & Techniques
Getting these brownies just right is all about gentle, patient mixing and careful temperature control. When melting your chocolate, keep the heat low and steady – think warm, not hot!
The bain-marie method might sound fancy, but it’s just a gentle way to melt chocolate without burning it.
The key to that perfect brownie texture lies in the whisking – those stiff peaks in your egg mixture will give you that lovely light, yet fudgy consistency we all love.
Simple Substitutions
Want to switch things up? Try almonds or pecans instead of walnuts for a different nutty crunch. If you prefer a nut-free version, you can skip them completely!
While dark chocolate creates the richest flavor, you could use semi-sweet chocolate if that’s what you have on hand.
Just keep the high-quality olive oil – it’s what makes these brownies special and gives them that wonderful Greek touch.
Serving Ideas
These brownies shine on their own, but they become magical with a scoop of vanilla ice cream on top. Try them slightly warm, when they’re extra goofy inside.
For a fancy dessert party, cut them into small squares and dust with a touch of powdered sugar.
They’re also lovely with a dollop of Greek yogurt and a drizzle of honey for a true Mediterranean twist.
Storage & Making Ahead
These olive oil brownies stay fresh and yummy for up to 2 weeks in an airtight container at room temperature.
The olive oil helps keep them moist longer than regular brownies! If you want to prep ahead for a party, you can make them a few days before – they’ll still taste amazing. Just keep them in a cool, dry spot away from direct sunlight.
Greek-style Olive Oil Brownies
Equipment
- electric mixer
- Double boiler or bain-marie
- 18cm round baking tin
- Parchment Paper
Ingredients
- 300 g good-quality dark chocolate (10 oz)
- 160 g extra virgin olive oil (1/2 cup)
- 4 eggs preferably organic
- 200 g sugar (7 oz)
- 120 g flour sifted (4.2 oz)
- 50 g walnuts chopped (1.7 ounces) – optional
Instructions
- To prepare these olive oil brownies, break the eggs into a large bowl and add the sugar. Whisk with an electric mixer at high speed, until the mixture is thick, foamy and doubles it’s original volume. This should take about 5 minutes and should have stiff peaks forming.
- In the meantime melt the chocolate. To melt the chocolate it is best to use a bain-marie (or double boiler), a piece of equipment used to heat the chocolate gently and gradually to fixed temperatures so that it doesn’t burn. If you don’t have a Bain-marie, break the chocolate into small pieces and drop into a heatproof bowl. Set the bowl over a small saucepan about a quarter full with hot water and place the bowl on top so that it rests on the rim of the pan (the bowl should not to touch the water). Place the pan, with the bowl on top, over low heat until the chocolate has melted, whilst stirring occasionally.
- Remove the pan from the stove and stir in the extra virgin olive oil, the egg-sugar mixture and the chopped walnuts. Blend with a spatula with light circular movements from the bottom up. Sieve the flour over the bowl a little bit at a time and blend, folding gently the mixture with circular movements from the bottom up, until the ingredients combine. You don’t want to overwork the mixture.
- Line one round baking tin (approx. 18cm/7 inches ) with parchment paper and tip in the mixture in an even layer.
- Bake these olive oil brownies in a preheated oven to 160C 25-30 minutes, until they have formed a shiny and dry slightly cracked layer but are still moist underneath.
- Serve these delicious olive oil brownies with a full spoon of vanilla ice-cream on top. Enjoy!!