One-Bowl Fudgy Olive Oil Brownies

Looking for an ultra-rich and fudgy brownie with a deep chocolatey taste and without butter? These Fudgy Olive Oil Brownies use olive oil to bring moisture to the center, crispiness on the corners, and lean into the natural bittersweet taste of chocolate.

Naturally dairy free, the use of olive oil instead of butter in these homemade brownies gives them a uniquely fudgy texture on the inside, with a crinkly top and crisp edges. Olive oil also has a subtle natural fruity flavor, which enhances the flavor of your chocolate.

If you’re here because you’re searching for brownies without dairy, but you’re not crazy about the idea of having a hint of olive oil taste, check out these Dairy-Free Brownies.

However, if you’re an olive oil lover like me and are seeking something a little more unique with more depth of flavor, then this brownie recipe is for you.

Plus, as a mom with a hectic schedule and refined taste, I prefer homemade over boxed brownies, but don’t want all the hassle. So, this simple recipe that requires just one bowl, 8 ingredients, and 30 minutes to make is a win for me!

Olive Oil Brownies Ingredients

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Here’s everything you need:

• Olive oil. Use mild olive oil for a barely-there olive oil taste, or a bold olive oil if you really want to taste the flavor of the olive oil in each bite.
• Granulated sugar. You can also opt to substitute date or coconut sugar for a less-sweet option. If you only have brown sugar on hand, that will work, too. Just make sure to tightly pack it when you measure.
• Vanilla extract.
• Eggs.
• All-purpose flour.
• Cocoa powder. I love using dark cocoa powder, but any unsweetened cocoa powder works!
• Baking powder.
• Salt.

Olive Oil in Brownies

Olive oil adds deep flavor and a lot of moisture to brownies.

Pro tip: For a barely-there olive oil taste, use mild olive oil. If you really want to taste the complex flavors of the olive oil, use a bold olive oil.

Olive Oil Vs Butter in Brownies

Olive oil is a delicious substitute for butter for dairy free brownies. It also lends a different texture to your brownies. While brownies with butter are chewier, olive oil brownies are a little bit moister, giving them an extra fudgy center with a crinkled top and crisp edges.

Brownies with Olive Oil Tips and Tricks

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Line Your Pan with Parchment Paper for Easy Removal

The first step to making these fudgy brownies is preheating the oven to 350°F and prepping your baking pan.

For the easiest removal and quickest cooling time on these brownies, line the baking dish with parchment paper. The easiest way to prep your paper is to cut a piece that is about 1-2 inches larger than your baking dish on all four sides.

Then, use scissors to cut out each corner of the parchment paper as pictured below.

You should then easily be able to place the parchment paper into your baking dish, folding the edges of the parchment paper up to fit snuggly in the dish.

Cream the Olive Oil and Sugar Together

Use a hand mixer on high to cream together the olive oil and sugar.

Creaming your fat (in this case the olive oil) and the granulated sugar together doesn’t just combine these ingredients together smoothly, but it also adds little air pockets to the batter.

Aerating the batter is a very effective way to get that fudgy texture you expect from olive oil brownies.

Add Your Eggs and Vanilla Extract Next

Once you’ve creamed together your olive oil and sugar, you’re ready to add your eggs and vanilla extract.

As a general rule of thumb, it’s always safest to crack your eggs into a separate bowl first, rather than adding them directly to your brownie batter. It’s simply the best way to avoid eggshells or a bloody egg.

But I must confess, I often “live on the edge” and crack ’em right in. You’ve been warned!

Use your hand mixer again on low to combine the eggs and vanilla extract into your batter until it is nice and smooth once again.

Add the Dry Ingredients Last

Time for your flour, cocoa powder, baking powder, and salt. Well, you guessed it—your hand mixer is once again your best friend here!

Use it on high to integrate your dry ingredients, mixing until there are no visible clumps. Biting into a lump of cocoa powder or baking powder makes for a bitter, unpleasant taste.

Use a rubber spatula to scrape down any dry ingredients that get stuck to the insides of the bowl, ensuring everything is mixed well.

Add the Brownie Batter to the Prepped Pan

These olive oil brownies come from a thick and sticky batter. Use a rubber spatula to help you scrape the sticky batter out of the mixing bowl and into your prepped pan.

You’ll also need the spatula to spread the batter out evenly in the pan, ensuring it reaches all four corners.

Storing Brownies with Olive Oil

Keep your brownies with olive oil in an airtight container or cover them up to keep them fresh. At room temperature, these moist chocolatey squares will stay delicious for 3-4 days.

If you want to extend the life of your brownies, you can freeze them for up to 4 months in an airtight container. Of course, make sure to allow them to thaw at room temperature before diving into them.