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Olive Oil Brownies

Yield Makes 16 brownies 1x
Prep: 20 minutesCook: 30 minutesTotal: 50 minutes

Fudgy Olive Oil Brownies that are also dairy free.


  • 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*


  1. 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.
  2. In a large mixing bowl, add olive oil, vanilla and sugars and mix briefly.
  3. In a separate bowl, add eggs and whisk with a fork for approximately 30 seconds or until combined.
  4. 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.
  5. 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.


*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.

Watch How To Make It

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
Nutrition information is a guide only.
Author: Jessica HolmesCategory: DessertCuisine: American
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