Can you use olive oil in brownies?

Yes, olive oil works as a replacement for vegetable oil in most brownie recipes. However, it does have a bitter aftertaste, which can compete with the other flavors in baked goods. We suggest using a brownies recipe customized for olive oil like the one below, which balances the olive oil in combination with nut butter.

Are olive oil brownies dairy free?

These brownies are dairy free: they use olive oil in combination with peanut butter as the baking fat, instead of butter. Since they include eggs, they are not vegan.

Which oil is best for brownies?

A neutral oil like grapeseed oil or vegetable oil is often used in brownie recipes. But olive oil works, and is considered one of the healthiest cooking oils .

Fudgy Olive Oil Brownies (Dairy Free!)

Description

This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.

Ingredients

Scale

1/4 cup Dutch process cocoa powder
1/4 cup all purpose flour (or almond flour, for gluten-free)
1/2 teaspoon kosher salt
1/4 cup olive oil
1/3 cup creamy peanut butter (or other nut or sunflower butter)
1 cup dark chocolate chips* plus one handful, divided (we like Guittard 63%)
1/2 cup granulated sugar
1/2 cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F. Line an 8 x 8″ baking dish with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
In a small bowl, whisk the Dutch process cocoa powder, all purpose flour, and kosher salt.
Place 1/2 cup chocolate chips, 1/3 cup peanut butter, and the olive oil in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. Pour into a medium mixing bowl.
Immediately whisk in the granulated sugar and brown sugar, then the eggs one at a time, then the vanilla extract. Switch to a spatula and stir in the dry ingredients until a very thick batter forms. Stir in the remaining 1/2 cup chocolate chips.
Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
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. Slice into 16 pieces and enjoy warm or cool to room temperature.
Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).

Notes

*Most dark chocolate chips are dairy free, but look for a “dairy-free” marking on the package.

Category: Dessert
Method: Baked
Cuisine: American
Diet: Vegetarian