Chocolate Baking Dessert

Fudgy chocolate olive oil brownies

Name: Chocolate olive oil brownies recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 12
Ingredients: 180g plain flour; 120g cocoa powder; 250g caster sugar; 250g brown sugar; 3 tsp salt flakes; 4 large eggs; 230g extra virgin olive oil, plus extra, to drizzle (optional); 60ml coconut cream; 20.00 ml vanilla bean paste; 160g dark (70%) chocolate, chopped; Whipped cream, to serve (optional)

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Grown-up chocolate brownies — Brett Stevens

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by Rhiann Mead

CHEF

Feb 27, 2026

“When I bake at home, I love to make simple comfort foods. I loved brownies as a kid, but the older I got, I could only enjoy one or two bites, because I find them too rich and heavy. But by playing around and replacing the dairy with olive oil, I’m able to enjoy that gooey brownie without the heaviness.” – Rhiaan Mead.

You’ll need a 19cm square cake pan for this recipe.

180g plain flour
120g cocoa powder
250g caster sugar
1 cup (250g) firmly packed brown sugar
3 tsp salt flakes
4 large eggs
230g extra virgin olive oil, plus extra, to drizzle (optional)
1/4 cup (60ml) coconut cream
1 tbs vanilla bean paste
160g dark (70%) chocolate, chopped
Whipped cream, to serve (optional)

Method

1.

Preheat oven to 185°C/165°C fan-forced. Grease base and sides of a 19cm square cake pan and line base and sides with baking paper.
2.

Sift flour and cocoa into a large bowl. Add sugars and salt and whisk to combine. Whisk eggs, oil, coconut cream and vanilla in a separate large bowl until combined. Slowly add flour mixture and stir until thoroughly combined. Fold through chopped chocolate. Pour into prepared pan and level surface with a spatula. Bake for 50 minutes, or until a thin crust has formed on top and a skewer inserted in centre comes out clean. Cool in pan, then chill overnight for an even more fudgy texture (see recipe notes).
3.

Serve with whipped cream if you like.