Gluten-Free Olive Oil Brownies
A quick and easy gluten-free brownie recipe made with olive oil instead of butter. Fudgy, dairy-free, and perfect for lunchboxes, snacks or dessert!
Looking for a rich, chocolatey gluten-free brownie recipe with no butter, and super easy to make? These olive oil brownies are your answer. They’re perfect for when you’re out of butter, avoiding dairy, or just love the idea of a one-bowl brownie with pantry ingredients.
The result? A deliciously moist, fudgy brownie with crackly tops and chewy edges – just how a good brownie should be.
Butter gets a lot of attention in brownie recipes, but olive oil is also a quiet overachiever. It brings:
- Moisture: Olive oil keeps the brownies soft and tender.
- Depth of flavour: It adds a subtle richness that enhances the chocolate.
- Convenience: No melting, softening or dairy required – just pour and mix.
Why You’ll Love These Gluten-Free Olive Oil Brownies:
- No butter or dairy needed – ideal for intolerances
- One bowl, no mixer – super easy cleanup
- Fudgy center with crackly tops and chewy edges
- Uses basic pantry ingredients
- Perfect for lunchboxes or a quick dessert
Ingredients To Make Gluten-Free Olive Oil Brownies
Nothing too fancy here, just simple gluten-free ingredients required to make these thick, fudgy gf brownies:
- ½ cup (120ml) olive oil
- ½ cup (100g) brown sugar, packed
- ½ cup (100g) caster sugar (or granulated sugar)
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup (60g) unsweetened cocoa powder*
- ⅔ cup (95g) gluten-free plain flour (or gluten-free all-purpose flour)
- ½ teaspoon salt
- ½ cup (75g) chocolate chips*
* Make sure your cocoa powder and chocolate chips are certified gluten-free and dairy-free if needed.
How To Make Gluten-Free Olive Oil Brownies
Making these gluten-free brownies with olive oil are super quick and easy, and only require one bowl:
Step 1 – Preheat and Prep
Preheat your oven to 160°C fan-forced (325°F).
Grease and line a 20cm (8-inch) square baking pan with parchment paper.
Step 2 – Mix Wet Ingredients
In a medium bowl, whisk together the olive oil, brown sugar, caster sugar, eggs, and vanilla until smooth and slightly thickened.
Step 3 – Add Dry Ingredients
Sift in the cocoa powder, gluten-free flour, and salt. Gently fold together until just combined. Be careful not to overmix.
Step 4 – Add Chocolate Chips
Carefully stir through the chocolate chips.
Step 5 – Bake
Pour the batter into the prepared pan and smooth the top.
Bake for 24–28 minutes until the edges are set and the center no longer jiggles. A toothpick should come out with moist crumbs (not wet batter).
Step 6 – Cool and Slice
Allow to cool completely in the pan before slicing for the best texture.
Olive Oil Brownie Tips & Variations
- Don’t overbake: The secret to fudgy brownies is pulling them out just before they seem fully done.
- Olive oil substitutes: You can use light olive oil, avocado oil, grapeseed oil, or sunflower oil if preferred. Coconut oil will work also, but it does change the texture and taste.
- Add-ins: A handful of chopped nuts, dried cherries, or a swirl of peanut butter makes these extra special.
- Double batch? This recipe doubles easily – just bake in a 9×13 inch pan for 28–32 minutes.
FAQs
Can I make these brownies egg-free?
I haven’t tested this recipe with an egg replacement yet, but a flax egg or store-bought egg replacer may work. Let me know if you try it!
Can I use coconut sugar instead?
Yes – you can replace both sugars with coconut sugar for a slightly different flavor and a less refined option.
Do these freeze well?
Absolutely. Once cooled and sliced, freeze in an airtight container for up to 2 months.
Storage
Store brownies in an airtight container at room temperature for up to 3–4 days, or freeze for longer. They’re just as fudgy once defrosted!
Gluten-Free Brownie Serving Ideas:
- Pack into school or work lunchboxes
- Serve warm with dairy-free ice cream (or ‘smash’ into vanilla ice-cream – my fav!)
- Cut into bite-sized squares for party platters
These dairy-free gluten-free brownies prove you don’t need butter to get that gooey, chocolate-rich goodness. Perfect for lunchboxes, afternoon snacks, or an easy crowd-pleasing dessert, they’ll quickly become a go-to in your gluten-free baking rotation.
👉 If you love these, try my 4-Ingredient Gluten-Free Chocolate Chip Cookies or this Brownie Cookies next!
Gluten-Free Olive Oil Brownies
Ingredients
- ½ cup (120ml) olive oil
- ½ cup (100g) brown sugar, packed
- ½ cup (100g) caster sugar (or granulated sugar)
- 3 large eggs
- 2 teaspoons vanilla extract
- ⅔ cup (60g) unsweetened cocoa powder*
- ⅔ cup (95g) gluten-free plain/all-purpose flour
- ½ teaspoon salt
- ½ cup (75g) chocolate chips*
Instructions
- Preheat your oven to 160°C fan-forced (325°F).Grease and line a 20cm (8-inch) square baking pan with parchment paper.
- In a medium bowl, whisk together the olive oil, brown sugar, caster sugar, eggs, and vanilla until smooth and slightly thickened.
- Sift in the cocoa powder, gluten-free flour, and salt. Gently fold together until just combined. Be careful not to overmix.
- Carefully stir through the chocolate chips.
- Pour the batter into the prepared pan and smooth the top. Bake for 24–28 minutes until the edges are set and the center no longer jiggles. A toothpick should come out with moist crumbs (not wet batter).
- These brownies are extra fudgy, so allow to cool completely in the pan before slicing for the best texture.
Notes
Olive Oil Brownie Tips & Variations:
- Don’t overbake: The secret to fudgy brownies is pulling them out just before they seem fully done.
- Olive oil substitutes: You can use light olive oil, avocado oil, grapeseed oil, or sunflower oil if preferred. Coconut oil will work also, but it does change the texture and taste.
- Add-ins: A handful of chopped nuts, dried cherries, or a swirl of peanut butter makes these extra special.
- Double batch? This recipe doubles easily – just bake in a 9×13 inch pan for 28–32 minutes.
Made these already and they were a hit and were perfect because I’d run out of butter and needed a gf brownie platter in a hurry. I cut them into 12 slices instead of 16 as it was all adults, but they all got polished off!
Glad you enjoyed the recipe Sue! Yes, they are great for when we’ve run out of butter 🙂 Thanks for your lovely feedback.