You’ll fall head over heels for these deliciously easy Olive Oil Brownies. Made without butter, these fudgy dairy-free brownies can ready to eat in under 1 hour. No electric mixer needed.
Quick Look Olive Oil Brownies
- ⏱ Prep time: 20 minutes
- 🔥 Cook time: 30 minutes
- ⏳ Total time: 50 minutes
- 🍪 Serving: 12 brownies
- 🍂 Flavour profile: Soft and fudgy with a rich chocolate flavour.
- 👌 Difficulty: Easy
- ❤️ Why we love them: No electric mixer, super fast to make, kids can help – and they stay moist for days.
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Best. Brownies. Ever. You’re going to LOVE these amazing Olive Oil Brownies. Not only are they dairy-free, but they’re delicious, with a seriously fudgy centre.
Just like my favourite Olive Oil Chocolate Cake recipe, olive oil keeps these brownies soft and moist. Despite being made without butter or melted chocolate, they’re filled with cocoa powder and chocolate chips and are still full of chocolate flavour.
I love to make these when I’m craving something chocolatey but I don’t have a block of chocolate in the house and can’t make my classic Homemade Brownies. They’re chewy, gooey and all too sweet.
Why you will love this recipe
- Quick and easy: Made with just a bowl and spoon, this Olive Oil Brownie recipe is simplicity at its best. No electric mixer or fancy equipment needed.
- Basic ingredients: This recipe uses only pantry staples, including cocoa powder instead of a block of chocolate. Great for those days when you crave chocolate but don’t have any in the house – or butter either.
- Moist for days: Since these brownies have oil in them instead of butter, they stay moist and soft.
Excellent, have made them 3 times and they worked every time. Yum!
– Celia (reader)
Recipe testing
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.
I was looking for a brownie that had all the key elements of a regular brownie – a crispy top, chewy edges and a fudgy centre. So I started by making my tried and true One Bowl Cocoa Brownies, but subbed in olive oil for butter.
The result (brownie 1) was too fudgy 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 but it moved over into the cake category. I lost my crinkly top and the fudgy centre was much more like a thick, rich cake. So for test 3, I added a little more sugar back in and reduced the cocoa powder.
Brownie 3 was very close to my perfect Olive Oil Brownie. It was fudgy, sweet with a moist (but not too wet) texture. However, there was one problem. I had lost my signature crispy, crackly top. It was then I realised I didn’t need to change the ingredients but rather the method.
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.
Ingredients
You only need a handful of pantry staples to make Olive Oil Brownies from scratch. Here’s a quick breakdown of everything you need, including any substitutions you can make.
- Olive oil: I recommend using a mild olive oil for this recipe. If you don’t have any olive oil, you can use other flavourless oil like vegetable oil, grapeseed oil or even coconut oil.
- Sugars: This recipe uses both caster sugar and brown sugar. If you don’t have caster sugar, you can use granulated sugar.
- Eggs: You will need three eggs to make these brownies. If you want an egg-free brownie recipe, try my Vegan Brownies.
- Plain flour: You will need plain flour or all purpose flour for this recipe. Because we want these brownies to be fudgy, they do not have any raising agent in them.
- Cocoa powder: These brownies rely on cocoa powder for their chocolate flavour. You can use natural cocoa powder or Dutch processed cocoa powder. I also love to dust the top with extra cocoa powder too.
- Chocolate chips: To make these brownies extra fudgy, I love to add in chocolate chips. You can use milk chocolate chips, dark chocolate chips or white chocolate chips.
See the recipe card below for the full list and quantities of ingredients.
How to make Olive Oil Brownies
Olive Oil Brownies couldn’t be easier to make. You only need to mix the ingredients together using a bowl and a whisk – so easy! See below my step-by-step photos and instructions for making brownies from scratch.
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Step 1: In a large mixing bowl, add olive oil, vanilla and sugars. Whisk together until combined.
Step 2: In a separate bowl, adds the eggs. Whisk the eggs briefly with a fork or hand whisk.
Step 3: Add eggs to olive oil mixture and whisk until combined and smooth.
Step 4: Add cocoa, flour and salt. Whisk or stir until smooth and combined.
Step 5: Stir through chocolate chips.
Step 6: Pour brownie batter into prepared pan and gently smooth it out into one even layer.
Step 7: Bake brownie for 28-30 minutes until it no longer wobbles in the middle. Dust cooled brownie with cocoa powder.
See recipe card below for full method and baking instructions.
Storage instructions
Storage: You can keep Olive Oil Brownies in an airtight container at room temperature or in the fridge. To enjoy them warm, reheat brownies in the microwave for 10-15 seconds.
Freezer instructions: You can also freeze brownies. Simply cover them tightly in plastic wrap and place them in an airtight container or ziplock bag. To serve, thaw them at room temperature or reheat in the microwave in short bursts until warm and fudgy again.
Olive Oil Brownie FAQs
Yes! You can use this recipe but use any mild or flavourless oil you like. I like to use a mild olive oil or grapeseed oil which are fairly tasteless. Vegetable oil will work as well. You could also try my Coconut Oil Brownies.
Yes you can. I find they add a little more chocolate flavour and moistness, but the brownies are still lovely without.
Yes. These brownies don’t have any butter in them. Just be sure to use dairy-free chocolate chips to make them truly dairy-free. If you are looking for an egg-free brownie, try my Vegan Brownie recipe.
Unlike cake, my brownies are designed to be dense and fudgy. To achieve this texture. I don’t use any raising agents like baking soda or baking powder in my Olive Oil Brownie recipe.
Jessica’s EXPERT tips
Try not to over-bake your brownie. The more you bake it, the less fudgy it will be. You’ll know it’s ready when it no longer wobbles or appears wet. If you insert a skewer into the centre and it has a few moist crumbs attached, it’s ready.
More brownie recipes to try
Did you make this recipe? Don’t forget to rate the recipe and leave a comment below. Hungry for more? Join me on Instagram, YouTube, Facebook, Pinterest and TikTok 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) mild 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, plus extra for decorating
- 70 grams (1/2 cup) plain flour or all purpose flour
- 1/4 teaspoon salt
- 80 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, whisk together the olive oil, vanilla, caster sugar and brown sugar until combined.
- In a separate bowl, add the eggs. Whisk with a fork or a hand whisk for approximately 30 seconds, just to break up the yolks.
- Add the eggs to the sugar mixture and briefly whisk to combine. Then add the cocoa powder, flour and salt. Finally, stir through the chocolate chips.
- Transfer brownie batter into prepared tin. Bake for approximately 28-30 minutes or until a knife inserted in the middle comes out clean.
- Leave brownies to cool slightly before gently removing from the pan. They will firm up as they cool.
- Dust brownies with cocoa powder. Serve with ice cream or whipped cream.
Notes
Olive oil: I recommend using a mild olive oil for this recipe. If you don’t have any olive oil, you can use other flavourless oil like vegetable oil, grapeseed oil or even coconut oil.
Cocoa powder: You can use natural cocoa powder or Dutch processed cocoa powder for this recipe.
Chocolate chips: Use dairy free chocolate chips if you want to make this recipe dairy free.
Storage: You can keep Olive Oil Brownies in an airtight container at room temperature or in the fridge. To enjoy them warm, reheat brownies in the microwave for 10-15 seconds.
Freezer instructions: You can also freeze brownies. Simply cover them tightly in plastic wrap and place them in an airtight container or ziplock bag. To serve, thaw them at room temperature or reheat in the microwave in short bursts until warm and fudgy again.
Nutrition Information
Serving Size: 1 brownie Calories: 178 Sugar: 17.6 g Sodium: 15.6 mg Fat: 9.7 g Carbohydrates: 22.8 g Protein: 2.4 g Cholesterol: 34.9 mg
Paul says
What changes would you make if you wanted to make use a 13X9 nonstick pan so that you could make a batch… not expecting a perfect answer just maybe a starting point with ingredients , time and bake temp… I like making large batches for company
I like the olive oil as it is a healthier oil than most to use. I’m interested in trying to make healthier desserts. Say 1/2 the flour being whole wheat, throwing in some milled flax flax seed, maybe using a half cup of splenda or sucralose to sub some sugar out and using only egg whites. Have you ever attempted to do something like that?
Jessica Holmes says
Hi Paul, for a 9×13 inch pan, you would need to double the recipe. And I haven’t tried any healthier versions of the recipe – sorry!
Tina says
Very very very tasty thank you so much
Jessica Holmes says
So glad you enjoyed them Tina!
Tara says
Can I omit the chocolate chips and have the same texture results?
Lama says
yes :)did it myself
Andrew says
I’m about to make these brownies but I’m going to do a double quantity should I adjust the timing on it when cooking
Jessica Holmes says
Hi Andrew, yes you will need to depending on the size of the cake tin you are using. They should be ready when they no longer wobble in the middle.
Tamara C says
Yowza! These things are insanely sweet. I would def cut back on sugar. Texture is nice though.
Jessica Holmes says
Thanks for your feedback Tamara.
Gina says
Hi! Do I use semi sweet chocolate chips in this recipe? Thanks!
Jessica Holmes says
Hi Gina, it’s really up to you! You can use whatever chocolate chips you prefer.
Viv Miller says
Made a triple sized batch for a school bake-sale. Just lovely and sold out quicker than anything else! Off to make another batch, yum
Jessica Holmes says
Amazing!! Love hearing that Viv! ☺️
Liene says
Just made it! Sooo good! 🙂 Thank You for your amazing and easy to make recipes!
Jessica Holmes says
Aww love hearing that Liene! So glad you enjoyed them!!
Naf says
Hi. If I use around 200-250 grams of only brown sugar for this recipe instead of both white and brown, will the brownies be more chewy?
Jessica Holmes says
Hello! That would be fine! Yes it may alter the texture slightly. White sugar can help add a crispy crust but should still be delicious!
Debra says
This is the first time I’ve weighed ingredients even though I knew it was the most accurate method. The brownies turned out fantastic. I’m now an official convert to weighing ingredients:-)
Jessica Holmes says
Hi Debra, I’m so glad you loved these! And I’m excited to hear you’re converted to weighing ingredients! It’ll serve you well in the long run!!
Maria says
Hi! I was wondering if the cacao powder is sweetened? Or is it the no sugar kind?
Thanks 🙂
Jessica Holmes says
Hi Maria, just use regular unsweetened cocoa powder for this recipe.
Paul says
Hi Jessica,
I’m making the recipe right now, but I was wondering if there was a typo in the amount of grams of either the cocoa powder or the flour?
I mesured both the cocoa and the flour using cups (1/2 cup of each), but when I weighed it using my kitchen scale, I got approximately 70g of both ingredients. Therefore, I was wondering which amount is correct then, 1/2 cup of each or 40g of cocoa and 70g of flour?
Thank you,
Paul.
P.S.: Using an online converter from grams to cups first, and then my own scale and cups, I noticed that 40g of cocoa powder is about 1/3 cup. So maybe it is indeed a typo, I’m waiting for your response! ^-^
Jessica Holmes says
Hi Paul, thanks for your comment. Different cup measurements can be confusing as they can vary in different countries and even different brands – not to mention different ingredients. I recommend always going with the gram measurements when baking. When I use my cup measurements, 1/2 cup of cocoa powder is 40 grams. Hope that helps! Let me know how you go.
Paul says
Hi again,
I did some experiments with different ingredients, measuring them in cups and grams, and I couldn’t believe how many differences I got in my results.
Finally, I took the decision to go with grams for your recipe, and the brownies just came out of the oven and they are absolutely PER-FECT! So fudgy and delicious, I would recommend this recipe 100%!
Best regards,
Paul.
P.S.: Now if you’ll excuse me, I’m gonna pour a big glass of milk and try not to eat the entire pan all by myself! d:
Jessica Holmes says
I know, isn’t it crazy? I’m so glad the brownies turned out well Paul! Enjoy!! And thank you for trying one of my recipes.
Amanda says
What brand of olive oil did you use? Extra virgin? Thanks!
Jessica Holmes says
Yes I usually do!
Taako says
These are absolutely amazing!! Made them to share with a friend and we loved them. Easy to make, baked well (I didn’t have an 8×8 square pan and used a round pan instead, which was absolutely fine) and worked very well with the King Arthur brand Gluten Free flour blend, for those with multiple allergies.
Tasting note: using a nice quality Spanish olive oil with a high quality dutch processed cocoa powder really brought out the fruity elements of the chocolate’s flavor profile. Winning flavor combo!
Jessica Holmes says
Love hearing that! So glad you enjoyed them!
Zainab says
Very nice
Jessica Holmes says
Glad you liked them!