Olive Oil Brownies
Rich and fudgy olive oil brownies made with semi-sweet chocolate chips and olive oil. They are a naturally dairy-free decadent dessert!
If you’ve never baked with olive oil before, then these olive oil brownies are a great place to start! They are full of chocolate flavor all while being fudgy and moist thanks to the heart-lighter olive oil.
They are also naturally dairy-free, simple to make, and just as indulgent as classic butter-based brownies. They hit the spot as an anytime treat or chocolate craving.
If you love baking with olive oil, try our pumpkin oat muffins, olive oil sugar cookies, olive oil chocolate chip cookies, and olive oil pumpkin cake.
What makes this recipe great
- It’s an simple from-scratch brownie recipe made with pantry staples.
- It’s made with olive oil, which is a heart-lighter option.
- They are simple to customize. You can use dark chocolate, milk chocolate, or semi-sweet chocolate chips.
- As long as you use dairy-free chocolate, they are dairy-free.
- They are satisfying! Eat them on their own, with ice-cream on top, or whipped cream on top.
Recipe ingredients
- Olive oil– use a good quality extra virgin olive oil here. Don’t worry, you can’t taste it in the recipe.
- Chocolate chips– we like using semi-sweet chocolate chips. The ones from Trader Joes are satisfying and dairy free.
- Sugar– regular white sugar or cane sugar works here.
- Vanilla– you can use one with or without alcohol in it.
- Eggs– these bind the batter together.
- Flour– all purpose flour works best here.
- Baking soda– this makes the brownies rise.
See recipe card below for a full list of ingredients and measurements.
Try these chickpea brownies by Plant Based Folk for an alternative lighter brownie option. They look delish!
Step by step instructions
Step 1
Step 1: Put the chocolate chips and olive oil in a bowl and then melt in the microwave.
Step 2
Step 2: Add the sugar and vanilla to the bowl and mix.
Step 3
Step 3: Add one egg, mix, then repeat with the other two eggs.
Step 4
Step 4: In another bowl, mix the flour, baking soda, and salt together.
Step 5
Step 5: Pour the flour bowl into the bowl of melted chocolate and mix.
Step 6
Step 6: Pour the brownie batter into a lined pan.
Step 7
Step 7: Bake.
Step 8
Step 8: Cool a bit prior to cutting.
Expert tips
- Choose a mild olive oil: Extra virgin works great. Just pick one with a light, neutral flavor, not a peppery strong one. This ensures the chocolate flavor isn’t overpowered.
- Watch the bake time: Olive oil brownies can dry out if overbaked. A toothpick should come out with moist crumbs.
- Cool before cutting: This helps makes clean slices. But if you want warm brownies for ice-cream, you can cut into them earlier.
- To store: Put in an airtight container and store on the counter for 3-4 days.
- To freeze: Wrap individually and freeze. Thaw at room temperature before eating.
Prep 10 minutesCook 25 minutesTotal 35 minutesMakes 16 pieces
Ingredients
- 1/2 cup olive oil
- 1 cup semi-sweet chocolate chips
- 1/2 cup sugar
- 1 teaspoon vanilla extract
- 3 eggs
- 2/3 cups flour
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Method
- Preheat the oven to 325 degrees F. Make sure oven rack is in the upper third of the oven. Line an 8 x 8 inch pan with parchment paper.
- In a microwave safe bowl, add the olive oil and chocolate chips. Microwave for 30 seconds at a time, stirring well after each time in the microwave. It should take about 1 minute for the chocolate to melt this way. Add the sugar and vanilla to the melted chocolate, and whisk.
- Let the chocolate mixture cool for a few minutes, and then add one egg and whisk until well mixed. Add the second egg, and whisk. Then add the third egg and whisk. The mixture should thicken by this point.
- In another bowl, add the flour, baking soda and salt, and mix.
- Then, pour the flour mixture into the chocolate mixture, and mix well. Pour the brownie mixture into the pan.
- Bake for 24-28 minutes, or until a tooth pick comes out clean. Cool for 30 minutes before slicing ( if you can wait that long).
Notes
- Choose a mild olive oil : Extra virgin works great. Just pick one with a light, neutral flavor, not a peppery strong one. This ensures the chocolate flavor isn’t overpowered.
- Watch the bake time : Olive oil brownies can dry out if overbaked. A toothpick should come out with moist crumbs.
- Cool before cutting : This helps makes clean slices. But if you want warm brownies for ice-cream, you can cut into them earlier.
- To store : Put in an airtight container and store on the counter for 3-4 days.
- To freeze: Wrap individually and freeze. Thaw at room temperature before eating.
