You’ll fall head over heels for these deliciously easy Olive Oil Brownies. Filled to the brim with chocolate, these dairy free brownies have a crispy, crinkly top and a super fudgy centre.
Best. Brownies. Ever.
You are going to LOVE these epic Olive Oil Brownies. Not only are they dairy free, but they’re delicious, with a seriously fudgy centre that’s packed with chocolate chips and a crispy, crackly top.
They’re chewy, gooey and all too sweet.
Sometime late last year I wrote on my recipe list, Olive Oil Brownies. And this week I decided to dive headfirst into the wonderful world of recipe testing brownies. So where do you start?
Well I knew I was looking for a brownie that had all the key elements of a regular brownie – a crispy top, chewy edges and perfectly fudgy centre. I also knew swapping out butter for olive oil would change things a bit but I wasn’t exactly sure how. So I started by making my tried and true One Bowl Cocoa Brownies, but subbed in olive oil for the butter.
The result (brownie 1) was ok but not quite right. While it had the signature crinkly top, it was all too fudgy (who knew that was a thing?). It tasted good but the texture was too wet and oily. So next, I reduced the sugar and eggs slightly and subbed in more cocoa to create a drier brownie.
The result (brownie 2) was delicious and super chocolatey but it had moved over into the cake category. I lost my crinkly top and the fudgy centre was much more like a thick, rich cake, than a brownie. I realised I had reduced the sugar too much, so for trial number 3, I added 1/4 cup of sugar back in (but still 1/4 cup less than brownie 1). I reduced the cocoa back to what it was for brownie 1 but kept the same amount of eggs.
Brownie 3 was very close to the Olive Oil Brownie I had dreamt about. It was fudgy, sweet, with a moist (but not too wet) texture. However, there was one problem. I had lost my signature crinkly brownie top. To me, that’s a key element of a brownie. It was then I realised I didn’t need to change the ingredients – they were on point – but rather the method.
Did you know that the crinkly top of a brownie is actually a thin layer of meringue made from the eggs? So instead of adding all the ingredients into one bowl and mixing them together. I whisked the eggs briefly separately before adding them to the batter. And that’s when we landed on brownie 4. The Winner.
They say that the best things in life are worth fighting for and sometimes when a recipe doesn’t work the first time, or the second time or the third time, it becomes a frustrating experience. But at the same time, when you finally land on that winning combination, it’s incredibly rewarding.
And that’s why I’m so excited to share these Olive Oil Brownies with you. They were worth fighting for because they’re an easy recipe to have on hand, you can make them for your dairy-free friends, and they’re seriously fudgy-licious.
Even if you can eat butter and have no reason to try these, I urge you to give them a go. I had my friend taste test them for me and she couldn’t even tell they had no butter. They boast a soft and sweet texture and the olive oil adds moisture. They honestly rival any of my regular butter-laden brownie recipes.
Made with only a handful of ingredients (all of which you probably have sitting in your pantry – go look) they’re the perfect go-to brownie when you neeeeeeeed something sweet or you have friends just ‘popping in’. #winwin
Watch how to make it
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Let’s Bake
Olive Oil Brownies
Fudgy Olive Oil Brownies that are also dairy free.
Ingredients
- 120 ml (1/2 cup) olive oil
- 2 teaspoons vanilla extract
- 150 grams (3/4 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 3 large eggs
- 40 grams (1/2 cup) cocoa powder
- 70 grams (1/2 cup) plain flour
- 75 grams (1/2 cup) chocolate chips*
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line an 8-inch square baking tin with baking or parchment paper.
- In a large mixing bowl, add olive oil, vanilla and sugars and mix briefly.
- In a separate bowl, add eggs and whisk with a fork for approximately 30 seconds or until combined.
- Add eggs to sugar mixture, along with cocoa powder, flour and chocolate chips. Gently mix with a spoon or spatula to combine. Pour into prepared tin.
- Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean. Leave to cool slightly before removing from pan. They will firm up as they cool. Serve with ice cream or cream.
Notes
*Use dairy free chocolate chips if you want to make this recipe dairy free.
To serve the next day, warm brownie in the microwave for 10-15 seconds.
Jenn says
I was skeptical but the double recipe in a 9×12 pan turned out great! Just as easy and tasty as the mix I normally use. Having trouble restraining myself from eating the whole pan!
★★★★★
Jessica Holmes says
Haha love hearing that Jen!
Fiona says
Hello I don’t like my brownies too sweet can I make the sugar less or will it affect the recipe?
Jessica Holmes says
Hey Fiona, I do recommend following the recipe as is for best results. You could maybe reduce by 1/4 cup without it effecting the end result too much.
Tanya says
hi Jessica, I just made this recipe and was wondering why did you choose to do it with olive oil and not with canola oil or another neutral oil? We found the taste of olive oil very strong and predominant…
Jessica Holmes says
Hi Tanya, I developed this recipe specially for Olive Oil Brownies. If you found the taste too strong, you could try a different brand or type of olive oil as they differ greatly in taste. Try a mild tasting olive oil next time. Alternatively, I have lots of other brownie recipes you might like to try.
Tanya says
Ok Jessica! Thank you 🙏🏻
Melina says
My 11 year old made this and it was sensational
★★★★★
Jessica Holmes says
Yay! So glad you enjoyed them.
Andrea Macey says
These were super easy to make! One guest found them not sweet enough and, for me, they were too oily.
★★★
Jessica Holmes says
Sorry you didn’t enjoy them Andrea.
Lisa says
These are really good! I used both white and brown Truvia sugars, otherwise followed your recipe. I was hesitant to use olive oil, but hey, why not?! It is magic!
Will bake these again😎
★★★★★
Jessica Holmes says
Yay! So glad you like them Lisa!
Mary says
Do you know if I can double the recipe and make it in a 9×12?
Jessica Holmes says
Yes I think that would be fine Mary!
Susan Smith says
I doubled the recipe no problems.
I too was hesitant but wow the brownie turned out great!!
Jessica Holmes says
Great! Thanks for the feedback Susan.
Julie says
Hi. This recipe looks really yummy. Do you have a gluten-free version of this recipe?
Jessica Holmes says
Hi Julie, try my fudgy Gluten Free Brownie recipe.
Laura says
I was pleasently surprised with these brownies. After being diagnosed with high colesterol, they are an excellent option!!!
They taste just like regular (butter filled) brownies.
Definetely would recommend!!!
★★★★★
Jessica Holmes says
Yay! So happy to hear that Laura!