Olive Oil Brownies (Dairy Free)

These rich, fudgy dairy free brownies are made with extra virgin olive oil, bittersweet chocolate, and two types of cocoa powder!

These olive oil brownies are naturally dairy free and just as rich and delicious as any other brownie made with butter. Plus, the extra virgin olive oil flavor complements the bittersweet chocolate so well!

For more brownie recipes, try Chocolate Cherry Brownies, Brownie Blondies, Brown Butter Brownies, and Gluten Free Brownie Ice Cream Sandwiches. 

Why you'll love these olive oil brownies

• Subtle EVOO Taste: If using a full-bodied extra virgin olive oil, these brownies will have a subtle evoo taste in every bite! And trust me evoo and chocolate are a match made in heaven. 
• Naturally Dairy Free: The butter isn't just replaced to make these brownies dairy free. This recipe was specifically developed with olive oil, so they just happen to be naturally dairy free and taste absolutely incredible. 
• Rich, Fudgy Texture: Thanks to the combination of melted chocolate and two types of cocoa powders, these brownies bake up super fudgy!
• Shiny Top: If you beat your sugars and eggs together long enough, you'll be rewarded with a gorgeous shiny top!

Ingredient Notes

Ingredient quantities are listed in the recipe card below. Here you'll find notes on why I chose certain ingredients, as well as ingredient substitutions. 

• Chocolate: You'll need some chocolate to melt and add to the batter, and some to finely chop and mix in the batter for pieces of chocolate studded throughout each bite! I recommend using semi-sweet or bittersweet. For dairy free chocolate I recommend Guittard or Scharffen Berger. 
• Olive Oil: Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio robusto evoo. You could also use a more neutral oil, such as canola or vegetable oil. I'm sure melted coconut oil would also work great too. 
• Eggs: You'll need three eggs at room temperature. Eggs significantly affect the texture of brownies and determine whether they bake up cakey or fudgy. I settled for one less egg than most brownie recipes use in order to ensure they baked up ultra fudgy!
• Vanilla: Extract: Every good brownie recipe needs high quality vanilla. My favorite brands are Rodelle and Heilala. 
• Brown Sugar: I opted for dark brown sugar in this recipe because the extra molasses content that adds more depth of flavor, but you can use light brown sugar. 
• Granulated Sugar: You'll need about 1 cup of granulated sugar for the brownies.
• All-Purpose Flour: You'll need a little more than one cup of flour.
• Cocoa Powder: I love using a combination of dutch process and black cocoa powders for a richer chocolate flavor.

Kitchen Equipment

• Kitchen Scale
• Small Saucepan
• Mixing Bowls
• Electric Mixer
• Rubber Spatula 
• 9x9 Pan
• Parchment Paper

Step by Step Instructions

This brownie recipe is super simple and only requires a few steps. If you start now, you could have these warm brownies on your kitchen counter in less than an hour!

Step 1: Start by melting the chocolate and olive oil over a double boiler. Meanwhile, beat the sugars, eggs, and vanilla together for at least 5 minutes. Slowly mix in the chocolate oil mixture.

Step 2: Fold in the dry ingredients, then the chopped chocolate. 

Step 3: Pour the brownie batter into a square pan lined with parchment paper and smooth out the top. 

Step 4: Bake for 35 minutes, cool completely in the pan, then cut into 16 squares & enjoy!

Expert Baking Tips

• Use a high-quality dairy free bittersweet chocolate. I recommend Guittard or Scharffen Berger. 
• Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio robusto evoo. 
• If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead. 
• Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top. 
• When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.

FAQ

How to serve these brownies

• Serve them as is with a sprinkling of flaky sea salt
• Or with a big scoop of vanilla ice cream and a drizzle of Salted Caramel Sauce

Storage Tips

Store these brownies in an air-tight container at room temperature for 3-5 days or freeze for up to 3 months. 

Baking in Grams

All of the recipes on this blog are carefully developed to create incredibly delicious baked goods that you can easily recreate in your own kitchen with success. The only way this is possible is to standardize the way ingredients are measured - by weight. Volume measurements are extremely inaccurate and leave room for significant errors. Not all measuring cups are made equally, so your one cup of flour will be different from my one cup of flour. By providing precise measurements in grams (aside from minor ingredients, which are given in tsp/tbsp), I can ensure that you can make the recipe accurately and with less cleanup! All you need is this kitchen scale. 

If this still isn't enough to convince you, I have provided volume measurements in the recipe card. If you are interested in understanding the conversions, this is the best conversion chart.

But trust me, once you try baking in grams you'll never turn back!

Happy baking! x

Other brownie & bar recipes to try

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Olive Oil Brownies (Dairy Free)

These rich, fudgy dairy free brownies are made with extra virgin olive oil, bittersweet chocolate, and two types of cocoa powder!

Prep Time 30 minutes mins

Cook Time 35 minutes mins

Servings16 brownies

Coursebrownies

CuisineAmerican

AuthorSloane

Bake ModePrevent your screen from going dark

Ingredients

1x2x3x

• 85 g ½ cup; 3 oz bittersweet chocolate (dairy free)*
• 150 g ¾ cup extra virgin olive oil*
• 200 g 1 cup granulated sugar
• 142 g ⅔ cup brown sugar
• 3 eggs, room temp
• 2 teaspoon vanilla bean paste or extract
• 120 g 1 cup all-purpose flour
• 63 g ¾ cup dutch process cocoa powder
• 21 g ¼ cup black cocoa powder*
• ½ teaspoon salt
• 127 g ¾ cup; 4.5 oz roughly chopped bittersweet chocolate (dairy free)

Instructions

• Preheat the oven to 350 degrees F and line a 9x9 inch pan with parchment paper.
• In a small bowl, add the bittersweet chocolate and olive oil.
• Place over a small saucepan of simmering water, and stir often until fully melted.
• Remove the chocolate oil mixture from the double boiler and allow to cool for a few minutes.
• Meanwhile, in a large bowl, add the sugars, eggs, and vanilla.
• Using an electric mixer, beat on high speed for about 5-6 minutes until the mixture has doubled in size.*
• Scrape down the bowl to make sure everything is properly combined.
• While mixing on low speed, slowly pour in the chocolate oil mixture.
• Once it is fully combined, add the flour, cocoa powders, and salt, and fold until mostly combined.
• Lastly, fold in the chopped chocolate until evenly dispersed
• Pour the brownie batter into the prepared pan and smooth out the top with an offset spatula.
• Bake the brownies for about 35 minutes.
• Allow them to cool completely in the pan before removing.
• Cut into 16 squares, top with flaky sea salt, and enjoy!

Notes

• Use a high-quality dairy free bittersweet chocolate. I recommend Guittard or Scharffen Berger.
• Depending on how strong of an extra virgin olive oil flavor you want, you could use anything from light-tasting evoo to a full-bodied evoo. I used Filippo Berio robusto evoo.
• If you do not have black cocoa powder on hand, you can use a total of 84g (1 cup) dutch process cocoa powder instead.
• Be sure to beat the sugars and eggs for a full 5-6 minutes! This is what will give the brownies that gorgeous shiny top.
• When cutting the brownies, use a sharp knife and run it under hot water (and wipe clean) before each cut.

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