These brownies are one of those recipes I pull out when I want something unfussy but unmistakably special. They melt on the tongue, carry a glossy, slightly crackled top, and the bursts of caramel-salted truffle inside take every bite from “good” to “whoa.” Using olive oil instead of butter keeps the texture silkier and gives the chocolate a rounded depth that matches the Lindor dark chocolate caramel sea salt truffles perfectly.

I tested the timing and salt finish until the center set without drying out. The method is straightforward: a quick cocoa paste, melted chocolate, whisking in olive oil and eggs, and then a gentle fold of flour and chopped truffles. The flaky sea salt on top is not optional in my book — it elevates the caramel notes and balances the olive oil’s fruitiness.

Below is everything you need: the exact ingredient list, the precise steps (followed in order), an equipment checklist, swaps, and storage tips so these keep their texture whether you slice them the same day or after a chill in the fridge. Let’s get practical and get baking.

What You’ll Need

Ingredients

1/3 cup boiling water — dissolves the cocoa so you get an even, glossy batter.
1/4 cup dark cocoa powder — provides chocolate intensity and structure; use Dutch-processed for a deeper flavor.
1/3 cup + 2 tablespoons olive oil — keeps the brownies tender and gives a subtle fruity note; use a mild extra-virgin olive oil.
2 ounce high-quality dark chocolate, chopped — melts into the batter for richness and a silky mouthfeel.
1 large egg — binds and helps set the interior.
2 large egg yolks — add richness and contribe to fudgy texture.
1 teaspoon vanilla extract — lifts the chocolate and rounds flavors.
1 1/2 cups sugar — sweetens and helps with the glossy top; granulated sugar works fine.
1 cup all-purpose flour — provides structure; stir in gently to avoid developing too much gluten.
1/4 teaspoon salt — balances sweetness and enhances chocolate depth.
10 LINDOR dark chocolate caramel sea salt truffles, coarsely chopped — the star inclusions; little pockets of caramel and salted chocolate throughout.
1 teaspoon flaked sea salt — sprinkled on hot brownies to sharpen and highlight the caramel-salt pockets.

How to Prepare Olive Oil and Sea Salt Truffle Brownies

Preheat the oven to 350°F. Spray an 8×8-inch pan liberally with nonstick spray.
In a large heatproof bowl, whisk 1/3 cup boiling water and 1/4 cup dark cocoa powder together until smooth.
Add 2 ounces chopped high-quality dark chocolate to the cocoa mixture, let sit about 1 minute, then whisk until the chocolate is fully melted and the mixture is smooth.
Whisk in 1/3 cup + 2 tablespoons olive oil until combined.
Whisk in 1 large egg, 2 large egg yolks, and 1 teaspoon vanilla extract until smooth.
Whisk in 1 1/2 cups sugar until incorporated.
Use a rubber spatula to fold in 1 cup all-purpose flour and 1/4 teaspoon salt, stirring just until the flour is mixed in (do not overmix).
Stir in the coarsely chopped 10 LINDOR dark chocolate caramel sea salt truffles until evenly distributed.
Pour the batter into the prepared 8×8-inch pan and spread it evenly.
Bake for 32 to 38 minutes, or until the center is set (a toothpick inserted in the center should come out with moist crumbs but not wet batter).
Immediately sprinkle 1 teaspoon flaked sea salt evenly over the hot brownies.
Cool the brownies completely in the pan before cutting. For firmer, easier slices, refrigerate until chilled (you can refrigerate overnight if desired), then cut into squares.

Why This Olive Oil and Sea Salt Truffle Brownies Stands Out

These brownies balance a few focused contrasts: the richness of dark chocolate with a buttery crumb replaced by olive oil silk; the chew of fudgy center versus crunchy, flaked sea salt on top; and smooth pockets of caramel from the Lindor truffles that bloom as the brownies cool. Olive oil makes the crumb less clingy and gives a subtle, savory note that plays beautifully with caramel and sea salt. The truffles aren’t just mix-ins — they’re small flavor bombs that create an upscale bite without any extra work.

The technique is intentionally minimal: create a cocoa-chocolate base, emulsify oil and eggs into it, sweeten, and fold in flour and truffles. The payoff is impressive for the effort. These brownies feel handmade and special but are actually quick and forgiving.

Swap Guide

Chocolate: If you don’t have high-quality dark chocolate, use a bar with at least 60% cocoa. Avoid compound chocolate — it won’t melt as smoothly.
Truffles: If you can’t find the exact Lindor dark chocolate caramel sea salt truffles, use chocolate-covered caramels or chopped caramel-filled chocolate pieces. Expect slight differences in texture.
Olive oil: If you prefer a neutral taste, use light-flavored olive oil. Do not substitute with vegetable oil without consideration — the taste and mouthfeel will change.
Salt: Regular kosher or fine sea salt can substitute for the flaked sea salt, but it won’t give the same crunchy finish. Add a light sprinkle only.

Kitchen Gear Checklist

8×8-inch baking pan — accurate size matters for the bake time and thickness.
Nonstick spray — for easy release.
Large heatproof mixing bowl — for combining hot cocoa and melting chocolate.
Whisk and rubber spatula — whisk to emulsify; spatula to fold gently.
Measuring cups and spoons — for precision with sugar, flour, and oil.
Small knife and cutting board — to coarsely chop the Lindor truffles and chocolate.
Toothpick or cake tester — to check doneness in the center.

Avoid These Mistakes

Overmixing after adding flour — this develops gluten and gives brownies a cakier texture. Fold just until combined.
Skipping the salt finish — flaky sea salt on hot brownies provides the contrast that turns them from pleasant to memorable.
Undercooking or overcooking — aim for moist crumbs on a toothpick. Underbaked results in too-runny centers; overbaked dries them out.
Chopping truffles too finely — if they’re almost powdered they’ll just melt into the batter; you want small chunks for pockets of filling.
Using very robust, peppery olive oil — choose a mild, fruity extra-virgin to avoid an overpowering olive taste.

Seasonal Twists

These brownies adapt well to small seasonal nudges. In autumn, add a pinch of cinnamon and a few toasted chopped hazelnuts to echo fall flavors. For winter holidays, fold in a teaspoon of orange zest into the batter to brighten the chocolate and pair with the caramel in the truffles. In spring and summer, serve chilled with a scoop of vanilla ice cream and a few fresh berries to cut through the richness.

Insider Tips

Texture & Bake

Start checking at 32 minutes. Oven variances matter — if your oven runs hot, check earlier. You want the center to be set but still moist. The brownies will continue to firm up as they cool.

Chilling & Slicing

For clean slices, chill the pan for at least an hour after cooling to room temperature. A sharp knife warmed under hot water, wiped dry between cuts, gives neat edges. If you prefer soft, gooey squares, slice them the same day at room temperature, but expect slightly messier edges.

Storing, Freezing & Reheating

Room temperature: Wrapped tightly or stored in an airtight container, these brownies will keep for 2 days at room temperature. The texture is softer at room temp.

Refrigeration: Place in a single layer in an airtight container with parchment between layers. Refrigerated brownies stay firmer and slice more neatly; they keep well for up to 5 days.

Freezing: Wrap each cooled brownie tightly in plastic wrap, then place in a freezer bag. Freeze up to 2 months. Thaw overnight in the fridge or bring to room temperature for an hour before serving.

Reheating: Warm a single brownie for 10–15 seconds in the microwave to revive a soft, fudgy texture. If chilled, let sit at room temperature for 10–15 minutes first for best results.

Questions People Ask

Can I use butter instead of olive oil? — Yes, but the texture and flavor will shift. Butter gives a richer, more traditional brownie note. If you swap, use melted butter in an equal amount.
Why add boiling water to cocoa? — Boiling water blooms the cocoa powder, ensuring it dissolves and produces a glossy, intense chocolate base.
Can I make this gluten-free? — You can try a 1:1 gluten-free flour blend, but results will vary. Measure carefully and fold gently.
Do the Lindor truffles melt completely? — They’ll soften and create pockets of caramelized chocolate, but coarsely chopped pieces hold some shape and provide texture.
Is flaked sea salt necessary? — It’s highly recommended. The crunch and bright salt finish lift the caramel and chocolate. If unavailable, use a light sprinkle of coarse salt.

Let’s Eat

Cut, plate, and savor — these brownies reward patience. I like to serve them slightly chilled with a small pinch of extra flaked sea salt on top of each square and a simple espresso alongside. For a dessert centerpiece, arrange on a platter with fresh berries and let guests help themselves.

They travel well too: between friends, in lunchboxes, or tucked into a picnic basket. Simple to make, dramatic in flavor — that’s the kind of dessert I always keep in my rotation. Enjoy the bake, and don’t skimp on the sea salt.

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