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!
Ingredients
- 85 g (½ cup) 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) 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.
Nutrition Facts
Serving: 1brownie | Calories: 295kcal | Carbohydrates: 37g | Protein: 4g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 0.01g | Cholesterol: 31mg | Sodium: 90mg | Potassium: 186mg | Fiber: 3g | Sugar: 26g | Vitamin A: 51IU | Calcium: 28mg | Iron: 2mg
Tried this recipe?Tag @sloanes.table on Instagram and write a star review below!