One-Bowl Fudgy Olive Oil Brownies

These Fudgy Olive Oil Brownies use olive oil instead of butter to bring moisture to the center, crispiness on the corners, and lean into the natural bittersweet taste of chocolate. They’re ultra-rich and fudgy brownie with a deep chocolatey taste and just so happen to be naturally dairy-free.

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.

But if you’re anything like me, you’re going to love baking with olive oil for the subtle floral flavor and deep moisture it brings to your bake (see also: Olive Oil Chocolate Chip Cookies!).

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 who loves a sweet treat, I prefer homemade over boxed brownies, but don’t want all the hassle. This simple recipe that requires just one bowl, 8 ingredients, and 30 minutes to make is a win for me!

Olive Oil Brownies Ingredient Highlights

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This brownie recipe is made without butter, giving them a unique texture. 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.

I tested this recipe for brownies with olive oil with a variety of different oils, and I have to say: the type you use makes a huge difference to the resulting taste.

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.

Granulated white sugar is best for this recipe, but if you only have brown sugar on hand, that will work, too. Just make sure to tightly pack it when you measure.

I highly recommend using dark cocoa powder, but any unsweetened cocoa powder works!

How to Make Brownies with Olive Oil

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I Always Line My 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.

How I Make Batter for Easy Brownies with Extra Virgin Olive Oil

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.

Cream together the olive oil and sugar first. Then, add the 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.

Then, add the 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.

How I Bake the Fudgiest Brownies

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. You want to bake them on the top rack until the top is crinkly.

When you take them out of the oven, give the pan a little shake and there should be no wobble in the center. That being said, you do want them very slightly underbaked, as they’ll continue to bake and set as they cool.

It’s important to not be too eager to cut into these! They are not fully done until they’ve been cooling for at least 10 minutes.

How I Store My Dark Chocolate Olive Oil Brownies

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.