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.
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!
Rohit says
Great stuff I ll try it
Anika says
Really enjoyed this & loved that you don’t need an electric beater/lots of mixing! I used Extra Virgin Olive Oil and was a bit worried about the taste but I added a little extra vanilla and I couldn’t taste the oil.
Jessica Holmes says
So glad you enjoyed them Anika!
Nicky Bourgerie says
Hi, I’m now vegan and really trying to perfect the perfect brownie, how do you achieve this crispy top, fudgy brownie without eggs?
Would love your advice please
Jessica Holmes says
Hi Nicky, try my Vegan Brownie recipe if you’re looking for an egg free brownie.
Mimi says
These brownies are so good I used vegetable oil instead as I ran out of olive oil and they were still so good. I have made them twice now and they are so quick and easy to make. My mum loves them too ! Thanks for the recipe !!
Jessica Holmes says
Love hearing that Mimi!
Arika A says
I made these for a ladies movie night and everyone loved them! I ended up having to cook them for 35 minutes, and they were still very gooey and sticky when they came out. That didn’t bother us, and we just used a spoon to serve them. Thank you for this recipe!
Jessica Holmes says
So glad you enjoyed them Arika!
Maithili says
Hi Jess,
Can’t wait to try this. Also I tried your brownie cookies yesterday – made half the recipe as when I try a new recipe I like to half it so incase it doesn’t come out well for whatever reason, there is minimal wastage! What a hit it was – in fact baking some again this afternoon to take to my sister’s house this evening.
Regarding these brownies – I am not a fan of too much sugar so if I were to reduce the sugar by say 25/30g, would it alter the outcome? Thank you and I look forward to hearing from you. Best,
Jessica Holmes says
Hi Maithili, so happy to hear you enjoyed my Brownie Cookie recipe! Reducing the sugar by that small amount should be ok in this recipe, but keep in mind the sugar helps to create that crinkly top. Hope you enjoy them!
Nishanth says
I love these brownies, i made it for my dad for Fathers Day and he loved them!
Jessica Holmes says
Love that!
Clem says
Wow. Absolutely delightful!
Jessica Holmes says
So glad you enjoyed them Clem!
Laura says
Perfect! My new go to brownie recipe for when I’m out of butter.
Jessica Holmes says
Love it!
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.