Olive Oil Brownies are a ridiculously fudgy switch-up from the classic homemade brownie that's typically made with butter or a neutral oil. They are richly chocolatey, not too sweet, extremely moist, and they're filled with subtle fruity notes from the depth of the extra virgin olive oil. They're made slightly healthier with whole wheat pastry flour, and they have that meringue-y, crackly top you always want in a brownie!
Preheat oven to 350℉. Line an 8x8 square baking dish with parchment and spray with nonstick spray. Set aside.
Add chocolate chips to a large microwave-safe bowl. Microwave in 30-second increments, stirring in between (mine usually takes 1-1 1/2 minutes), until melted. Be careful to not let you chocolate overheat, or else it will seize up! While the chocolate is still hot, add the sugar and olive oil and stir with a rubber spatula quickly until combined. Add both cocoa powders and whisk until combined. Add the vanilla extract and whisk until combined. Add the eggs and whisk vigorously for 30 seconds-1 minute, really working the eggs into the batter until completely combined.
In a separate bowl, whisk together the flour, espresso powder, baking powder, and salt. Add flour mixture to the wet ingredients, folding together with a rubber spatula until fully combined. Pour batter into prepared baking pan and smooth out the top with a rubber spatula. Bake for 20-22 minutes, or until center is set (don't overbake them, they will continue to set as they cool!) Sprinkle with a few pinches of flaky sea salt while they're still hot. Let cool completely before removing from pan, or, eat them warm with ice cream, a drizzle of olive oil, and more flaky salt!
*Dark cocoa powder is the same thing as Dutch process cocoa. This is what I use.
*Whole wheat pastry flour is not the same as whole wheat flour. It's a finer ground variety of whole wheat flour that's lighter, and reacts similarly to all-purpose. This is what I use and love.
*If you need to substitute, all-purpose flour will work here as well!