Fudgy Olive Oil Brownies
These Olive Oil Brownies use olive oil instead of butter to bring you a dairy-free brownie with bold flavor and an ultra-moist and fudgy center with a crinkly top and crispy edges.
Ingredients
- ½ cup extra-virgin olive oil see notes
- 1 ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup all-purpose flour
- ⅔ cup unsweetened cocoa powder I use dark
- 1 teaspoon baking powder
- ½ teaspoon salt
Instructions
- Preheat your oven to 350°F and line a 9×9-inch square pan with parchment paper.
- To a large mixing bowl, add the olive oil and sugar and use a hand-mixer on high to cream together until well-combined and aerated (3-5 minutes).½ cup extra-virgin olive oil, 1 ¼ cup granulated sugar
- Add the egg and vanilla extract and use the hand-mixer on low to integrate.1 teaspoon vanilla extract, 2 large eggs
- Next, add the flour, cocoa powder, baking powder, and salt and mix again on high to combine, using a spatula to scrape down the sides of the bowl if necessary. You'll be left with a thick and sticky batter.1 cup all-purpose flour, ⅔ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon salt
- With the help of your rubber spatula, add the batter to the prepped baking dish, pushing the batter to the sides until it is distributed equally throughout the pan.
- Bake at 350°F for 25-30 minutes until the brownies are set when you wobble the pan. Allow them to cool before cutting. Enjoy!
Notes
- For a subtle olive oil flavor, use mild olive oil. Use robust olive oil if you really want a deep olive oil flavor.
- You can add chocolate chips or nuts to this recipe by folding them into the batter before transferring the batter to your baking pan.
- If you love brownies as much as I do, you’ll love this collection of my greatest brownie recipes!