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
Vanessa says
Made this last night and these brownies came out great! I didn’t have white sugar so I subbed coconut sugar. I used 120 grams coconut and 120 grams brown sugar. This switch did not dry out the brownies. I also added some extra vanilla, cinnamon, and espresso powder. Used cacao powder instead since I didn’t have regular cocoa powder on hand.
I was wondering if you have any experience with baking with avocado oil? Would the ratio be the same as olive oil in dessert recipes?
Thanks for sharing this recipe!
Jessica Holmes says
So glad you enjoyed them Vanessa! Thank you for your lovely feedback. I haven’t tested this recipe with avocado oil so I can’t say I’m sorry.
DENISE ALMEIDA says
does the knife have to come out clean? I always knew I had to leave with pieces of the dough … your brownie was amazing!
Jessica Holmes says
Hi Denise, yes the skewer should be pretty clean, perhaps with just a few small crumbs attached to it.
Sharon Fonger says
Love your presentation, excellent!
Also, love the recipe and will try as soon as our heat wave passes.
NOTE: Here in the USA there is a product called Baker’s Sugar. It is a super fine granulated sugar. I use it in all recipe’s that require sugar(granulated). Also, here in the USA we can buy what is called a Light Tasting
Olive Oil. It has very little or no flavor by itself. It is excellent for baking and has the same beneficial properties as regular olive oil.
Anyway, I will certainly comment when the recipe is tried.
Thank you for sharing, you are quite the professional.
Sharon
Jessica Holmes says
Awesome, thanks for the info Sharon! Hope you enjoy the brownies!
Brianna Tutera says
Super good but definitely different!! Because the recipe didn’t call for any sort of baking power or soda, they were a little dense, but other than that they were amazing!!
Jessica Holmes says
Glad you enjoyed them Brianna!
Sophia Frida says
Amazing!! They came out perfect!!!
Thankyou! x
🇳🇿
Jessica Holmes says
So glad you liked them Sophia!
Isra says
These were amazing, came out exactly like yours! Living in Spain, everything is olive oil, and I was looking for a recipe that didn’t use butter, these worked great. The key is mixing the eggs before adding it, for that perfect crinkly top.
Jessica Holmes says
I’m so glad you enjoyed them Isra! Thank you for the lovely feedback.
Amba says
Hi, can you use vegetable oil rather than olive oil?
Jessica Holmes says
Yes you can if you like.
Sunshine says
Was looking for a easy brownie recipe that didn’t call for butter, and decided to try yours! They’re actually in the oven right now, but I’ve said a little prayer that they will be delicious. Thanks for your recipe!
Jessica Holmes says
Yay! Hope you love them!
NJ says
Planning to make this today but don’t have vanilla extract. Can I make this without vanilla extract? Also, can I substitute more brown sugar for caster sugar?
Jessica Holmes says
Hi, yes you can leave out the vanilla. You can change the sugar but it may effect the end result slightly!
Deirdre Clare says
Hi Jess, I made these Brownies last weekend and they were really amazing! Thank you! The only issue I have was that I used extra virgin olive oil, and it’s slightly too strong taste could still be tasted after I’d cooked them. I’m sure if I use ordinary olive oil, the next batch will taste even greater! Really loved them, texture, fudginess, everything – top marks!
Jessica Holmes says
I’m so glad to hear that Deirdre! Thank you for your lovely review!
Seema S Jaising says
Can we use a gluten free multipurpose flour instead of plain flour to make this gluten free?
Jessica Holmes says
Hi Seema, I haven’t tested this recipe with gluten free flour so I can’t say, but perhaps you would like to try my Gluten Free Brownie recipe.
Rachel says
How long should I whisk the eggs in order to achieve an even crackly top? You mentioned that the crackly top comes from the thin layer of meringue made from the eggs. So, Will whisking the eggs till it forms peaks and bubbles help?
Jessica Holmes says
Hi Rachel, just a light whisk for a minute with help!
Marcie says
Mine are in the oven!!! Looking forward to the end result in another 29 minutes!
Jessica Holmes says
Yay! Hope you love them Marcie!
Babbi says
Holy- I just made them and I haven’t had such a good brownie in a long time. I never ever comment on recipes, and usually don’t trust comments either because who knows if people actually made the recipe, i dont know. I just want to let you guys know MAKE THIS RECIPE! I looooooooooooved it! The only thing is, my oven works a bit faster so I took it out at 20 minutes and it was perfect. I am definitely saving this recipe and making it whenever I possibly can, plus it took 10 minutes of preparation and it was already in the oven. I used light brown sugar for the brown sugar if anyone is wondering, and I added a teaspoon or two of espresso powder to bring out the chocolate flavor. The addition of espresso powder really elevated the flavor to a much higher degree.
Jessica Holmes says
So glad you enjoyed them Babbi! Thank you for your kind review!
Sophie says
Hello!
I made these brownies last night and they are the best, fudgiest brownies I’ve ever had! Super easy to make and I love how they have a rich, chocolatey flavour without being overly sweet. Looking forward to trying out more of your recipes!
Jessica Holmes says
Fantastic! So glad you enjoyed them Sophie!
Nouran says
Hi Jessica, I just put these in the oven —can’t wait to try them!
But yield surely can’t be 16 brownies in an 8×8 pan? I would say 4 (haha) or 9 tops! 🙂
Jessica Holmes says
Haha yes maybe that’s a bit conservative!