Gluten-Free Olive Oil Brownies
Looking for a rich, chocolatey brownie that’s gluten-free, dairy-free, 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.
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
* Make sure your cocoa powder and chocolate chips are certified gluten-free and also dairy-free if needed.
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 9x13 inch pan for 28–32 minutes.
Tried this recipe?Let us know how it was!