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Fudgy Olive Oil Brownies (Dairy Free!) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 4 reviews
  • Author: Lora
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Dairy Free

Description

These Fudgy Olive Oil Brownies are a delicious dairy-free treat with a rich, chocolatey flavor and moist, fudgy texture. Made with olive oil and peanut butter, they're a moist alternative to traditional brownies and easy to make with simple ingredients. Perfect for those seeking a dairy-free or gluten-free option (when using almond flour) without sacrificing flavor or texture.

Ingredients

Dry Ingredients

  • 1/4 cup Dutch process cocoa powder
  • 1/4 cup all purpose flour (or almond flour, for gluten-free)
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/4 cup olive oil
  • 1/3 cup creamy peanut butter (or other nut or sunflower butter)
  • 2 eggs
  • 1 teaspoon vanilla extract

Sugars and Chocolate

  • 1 cup dark chocolate chips (plus one handful, divided; preferably 63% cacao)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed

Instructions

  1. Preheat and Prepare Pan: Preheat the oven to 350°F. Line an 8 x 8-inch baking dish with parchment paper, ensuring it extends on two sides for easy removal. Grease the exposed pan edges with butter or oil to prevent sticking.
  2. Mix Dry Ingredients: In a small bowl, whisk together the Dutch process cocoa powder, all purpose flour (or almond flour), and kosher salt until fully combined.
  3. Melt Chocolate Mixture: In a small saucepan over low heat, combine 1/2 cup chocolate chips, 1/3 cup peanut butter, and 1/4 cup olive oil. Stir frequently for a few minutes until the chocolate has melted and the mixture is smooth.
  4. Combine Wet Ingredients: Pour the melted chocolate mixture into a medium mixing bowl. Immediately whisk in granulated sugar and brown sugar. Add the eggs one at a time, whisking well after each addition. Stir in the vanilla extract.
  5. Add Dry Ingredients and Chocolate Chips: Switch to a spatula and fold the dry ingredients into the wet ingredients until a very thick batter forms. Stir in the remaining 1/2 cup chocolate chips.
  6. Transfer and Top Batter: Pour the batter into the prepared pan, smoothing it into an even layer. Sprinkle an additional handful or two of chocolate chips evenly over the top.
  7. Bake: Place in the oven and bake for 30 minutes until set and a toothpick inserted comes out clean, keeping in mind some melted chocolate may appear if it touches a chip.
  8. Cool and Serve: Allow brownies to cool in the pan for 30 minutes. Use the parchment paper to lift them out onto a wire rack and cool further. Slice into 16 pieces and serve warm or at room temperature.
  9. Storage: Store brownies wrapped in foil at room temperature for up to 5 days or refrigerate for up to 10 days. For best texture, bring refrigerated brownies to room temperature before serving as they solidify when cold.

Notes

  • To make these brownies gluten-free, substitute all purpose flour with almond flour.
  • Use high-quality dark chocolate chips with at least 60% cacao for best flavor.
  • The peanut butter can be swapped for other nut butters or sunflower seed butter for a nut-free version.
  • Ensure to grease the exposed pan edges well to prevent sticking when lifting the brownies out with parchment paper.
  • Brownies will solidify in the fridge; allow them to come to room temperature before serving for the best fudgy texture.

Find it online: https://meallora.com/fudgy-olive-oil-brownies-dairy-free-recipe/