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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-healthy olive oil.
They are also naturally dairy-free, easy 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 my pumpkin oat muffins, olive oil sugar cookies, olive oil chocolate chip cookies, and olive oil pumpkin cake.
Table of Contents
What makes this recipe great
- It’s an easy homemade brownie recipe made with pantry staples.
- It’s made with olive oil, which is a heart-healthy option.
- They are easy 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 delicious! 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– I like using semi-sweet chocolate chips. The ones from Trader Joes are delicious 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.
Step by step instructions
Step 1: Put the chocolate chips and olive oil in a bowl and then melt in the microwave.
Step 2: Add the sugar and vanilla to the bowl and mix.
Step 3: Add one egg, mix, then repeat with the other two eggs.
Step 4: In another bowl, mix the flour, baking soda, and salt together.
Step 5: Pour the flour bowl into the bowl of melted chocolate and mix.
Step 6: Pour the brownie batter into a lined pan.
Step 7: Bake.
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.
Other chocolate dessert recipes you’ll love:
Did you try this recipe? Please leave me a ⭐ review below!
Olive Oil Brownies
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
Instructions
- 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I love eating these brownies when a chocolate craving hits. I hope you love these as much as my family does!