Fudgy Olive Oil Brownies Dairy Free

Here’s a fun simple baking recipe we’re so excited to share with you! These fudgy olive oil brownies are rich and chewy: without the use of dairy. We’ve been re-focusing on the Mediterranean diet and it emphasizes cooking with olive oil. So I wondered: could it be possible to make brownies with olive oil? These dairy free brownies were born.

Why we love these dairy free fudgy olive oil brownies

This brownie recipe is one I created for my nephews as a baking project. I was curious about using olive oil in a brownie and they wanted to use their favorite ingredient, peanut butter. Turns out, it adds a chewy texture and robust flavor, complementing the olive oil perfectly. I referenced this tahini olive oil brownies recipe as a proof of concept, but changed it up quite a bit. The result? A chewy, rich, fudgy chocolate brownie recipe using olive oil! Here’s why we love these brownies:

They’re easy to make, with no stand mixer or special equipment required They use healthy fats like olive oil and peanut butter They feature dark chocolate (my favorite food group!) They are rich and chewy, and you don’t notice there’s no dairy! Everyone will love them, no matter their diet.

Key ingredients

These dairy free brownies have simple ingredients and no “tricks” or substitutions, aside from the olive oil and peanut butter standing in for the traditional butter. However, many brownie experts use both oil and butter in a brownie recipe, so the true swap here might be peanut butter! Here are some key ingredients for this recipe:

“The BEST homemade brownies! Fudgy and moist, with a deep chocolaty flavor. I’ll never buy a box mix again…. so easy to make and so delicious!” -Julie “These brownies are sooo rich and fudgy!! Yet somehow I think they’d also appeal to those who prefer cake-like brownies.” -Andrea “The brownies baking in the oven were hands down the best air freshener! As my kiddo said with a full mouth, ‘These are really good!’ 10/10 would make again.” -Claire-Anne “SO good! So good, in fact, one kid said this ‘must be’ the go-to brownie going forward!” -Nicole

Dutch process or dark cocoa powder: This is the key ingredient! It’s a special type of cocoa powder is treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. This type has deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder. It’s available at most grocery stores! All purpose flour: You’ll need just a hint of flour for this recipe. Almond flour should work for gluten-free. Olive oil: Use only extra virgin olive oil. Creamy peanut butter: Peanut butter brings a rich, savory flavor and offsets any bitter notes from the olive oil. You could use almost butter as well, or any other nut butter. Use sunflower butter for nut free. Dark chocolate chips: Most dark chocolate chips brands are vegan, but make sure the package says dairy-free. We like the brand Guittard 63%.

Rounding out the ingredient list is granulated and brown sugar, eggs, vanilla extract, and salt. Since these dairy free brownies contain eggs, they are not vegan. Head here for our vegan brownie recipe for a full vegan recipe!

How to make olive oil brownies: step by step

Brownies are quick and simple, and don’t even require a mixer! This brownie recipe comes together like most: Step 5: Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further.

Gluten free variation

We’ve had several readers test the gluten free variation of this recipe with almond flour and it works well. Here are notes from reader Lexi: These dairy free brownies store up to 5 days at room temperature. We recommend wrapping them in aluminum foil or they can become slightly dry. For longer term storage, place them in the refrigerator for up to 10 days. Just make sure to let them sit at room temperature for a few minutes before serving, since the texture becomes solidified when cold.

“One batch I made gluten free with almond flour and almond butter. They turned out very well with a great fudgy texture. Very chocolaty, not too sweet. They were perfect! The second batch I made the recipe as written, with all-purpose flour and peanut butter. They were equally as delicious! They had a slightly chewier texture but just as fudgy. Very well balanced. I will definitely be making both versions again!”