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
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, Facebook, Pinterest and Twitter for more amazing recipe ideas.
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, sifted
- 70 grams (1/2 cup) plain flour or all purpose 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 pan 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 whipped cream.
Notes
*Chocolate chips: Use dairy free chocolate chips if you want to make this recipe dairy free.
Serving: To serve the next day, warm brownie in the microwave for 10-15 seconds.
Emily says
Might be the best brownies I’ve ever made. Delicious. Thank you!!
Jessica Holmes says
Yay! So happy to hear that Emily!
Charlotte says
Hi,
Are these UK or US measurements??
Thanks x
Jessica Holmes says
Hi Charlotte, are you referring to the cup measurements? I’ve used American cups, so 1 cup = 240 ml. Hope that helps!
Kat says
YUM!! I made these and they were the best! Super easy and SUPER FUDGY! I followed the recipe exactly but I added a pinch of salt, and I sprinkled some salt and extra chocolate chips on top after 20 minutes of baking. Mine baked for 28 minutes and turned out PERFECT!
Jessica Holmes says
Yay! So glad you enjoyed them Kat!
Sarah says
I had no butter and I wanted to make brownies for my colleagues & they absolutely LOVED! They were such a treat, thanks x
Jessica Holmes says
So happy to hear that!
Leah Satorsky says
Delicious, used EVOO and it didn’t overpower chocolate at all. Took
out right at 30 minutes and they were soft but cooked through. Super tasty!
Jessica Holmes says
Yes! Love hearing that Leah!
Sara Edwards says
I try a lot of brownie recipes and this one was just not nice. Texture was good but they didn’t taste good, even the kids rejected them. Shame.
Jessica Holmes says
Hi Sara, I’m glad the recipe worked for you, but sorry to hear you didn’t enjoy the taste. The quality and flavour of your olive oil can effect the bake, so make sure you use a good quality, mild tasting oil.
Laundrylily says
Recipe gets you to cook them too long so over baked and not squishy like a brownie shouldbr
Jessica Holmes says
Hi, please use cooking times are a guide only as every oven is different. If your oven runs hot or you prefer them more gooey, just bake them for a few minutes less.
Randi Hofmann says
Very good.
Not too sweet just right.
I like to frost my brownies but with these being so moist they really didn’t need it.
Will make these again.
Jessica Holmes says
Love hearing that Randi!
Grace says
Hello, these look perfect for my dairy free family. Could this recipe be doubled for a 9×13 pan? Any changes if I do so?
Thank you!
Jessica Holmes says
Hi Grace, that should be fine! I hope you enjoy them!
isa says
they didn’t exactly taste like brownies should (i guess i’m a butter girl at heart) but since i didn’t have any butter around, this recipe at least allowed me to satisfy my craving.
Jessica Holmes says
Thanks for your feedback Isa.
Stephanie says
I recently discovered your website and have been on cloud 9! I made these amazing Olive Oil Brownies last night and Oh. My. Goodness. DE-LICIOUS. Not only were they super easy to make, they are moist, full of chocolatey goodness, and the crinkle top is perfect. My son and hubby couldn’t keep their hands off them. These will be a regular in our house! Thank you for sharing your beautiful recipes- now to decide which one to make next!
Jessica Holmes says
Oh love hearing that Stephanie! I’m so glad you found me! And so happy you and your family enjoyed these brownies x
Bev says
Tried this recipe today. Oh my soul! Delicious!! Thank you! Can I freeze these brownies?….
Jessica Holmes says
Yay! So glad you loved them Bev! And yes you can freeze them.
Annette says
I want to make these but do not have chocolate chips do you think they would be chocolaty enough without the chips or choukd I add more coco powder?
Jessica Holmes says
Hi Annette, these brownies are still delicious without the chocolate chips. I don’t recommend adding any more cocoa powder or they’ll be too bitter.
Natalie says
Awesome and super easy! I just started baking with my toddler & this recipe was fun and a breeze. Not to mention the taste was amazing! I replaced the olive oil with avocado oil and it was just as rich and tasty. Topped one half with walnuts for myself and my husband and the other half for the kiddos. Thanks for this awesome recipe!
Jessica Holmes says
Oh love hearing that Natalie! So glad you and your fam enjoyed them!
Vivi says
Hi, Jessica ~
If I wanted to reduce the amount of sugar in this recipe, what percentage of the suggested 240 grams (or 1-1/4 cups) would you advise me to use without adversely affecting the results?
Thank you so much for posting this wonderful-sounding olive-oil brownie recipe!
Jessica Holmes says
Hi Vivi, perhaps you could reduce it to 1 cup? Sugar adds moisture and flavour (not just sweetness), and also helps create that signature crinkly top. Any less and you might start to compromise the final result. I do hope you enjoy them!
Anna says
I am 10 years old and they are AMAZING!! As soon as they came out the oven my brothers were begging for one!! They are so fluffy and moist- delicious!!
Jessica Holmes says
So happy to hear that Anna! Your brothers are lucky to have you baking for them!