Olive Oil Brownies (One Bowl, Dairy Free)

These olive oil brownies are dense and chocolatey with crisp edges, sweet chocolate chips and a crackly top. Everything a brownie should be. You’ll only need a whisk and a bowl to make them too – no mixer required. And, did I mention they’re dairy free?

Olive Oil Brownies | Dairy free brownie recipe, dairy free desserts, one bowl brownies, large pan brownies | @simplywhisked

A few weeks ago, I asked one of my dairy free recipe groups on Facebook what sort of recipe they’d like to see. One of the first comments was brownies, and I was surprised I hadn’t thought of it before. Who doesn’t love a good brownie? And, I knew that before long, I’d be making batches and batches of brownies because I knew that brownies would be an easy recipe to convert to dairy free.

In fact, I know that there are at least two major brands of brownie mix that don’t contain any milk products. So I figured it would be a breeze to replicate with real food ingredients. Unfortunately, it ended up being harder that I thought to find a good base recipe to convert. So many recipes out there only make a 8×8 square pan of brownies. And, if you’re anything like me, that’s no good. If I’m going to spend time making brownies, I want a decent sized batch. A 9×13 pan of olive oil brownies was a must for me.

Olive Oil Brownies | Dairy free brownie recipe, dairy free desserts, one bowl brownies, large pan brownies | @simplywhisked

How to make olive oil brownies:

I found this recipe for old fashioned brownies on Pinterest, and I thought it would be a great starting point for my dairy free brownies. It used melted butter, which is easily substituted with oil, and cocoa powder rather than melted chocolate or anything too complicated for me. The only other change I made was to double the vanilla extract. It’s a trick I learned after my niece accidentally used tablespoons instead of teaspoons in her chocolate chip cookies, and they turned out amazing.

And, these brownies were no different. They turned out better than any brownie I’ve ever had in my whole life. Try them for yourself and let me know what you think.

Other great dairy free bars and brownies: Banana Snack Cake / No Bake Chocolate Peanut Butter Pretzel Bites

Olive Oil Brownies | Dairy free brownie recipe, dairy free desserts, one bowl brownies, large pan brownies | @simplywhisked

Tips for making dairy free, olive oil brownies:

  • Use any olive oil you have on hand. I used extra virgin, but a lighter olive oil would work, too.
  • Take them out of the oven before you think you should. If you’re toothpick comes out with a tiny bit of batter on it, that’s okay. They’ll be nice and fudge-link.
  • Use the best dairy free chocolate chips you can find. I found a local brand that makes dairy free ones, but Enjoy Life makes allergy friendly chocolate chunks that would work great.
  • Line your baking dish with parchment paper *affiliate link. Just fold the corners. It doesn’t have to be perfect because the batter will fill it out.


Olive Oil Brownies | Dairy free brownie recipe, dairy free desserts, one bowl brownies, large pan brownies | @simplywhisked

Olive Oil Brownies | Dairy free brownie recipe, dairy free desserts, one bowl brownies, large pan brownies | @simplywhisked

Olive Oil Brownies

  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 24 brownies


  • 3/4 cup cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon coarse salt
  • 2/3 cup olive oil, divided
  • 1/2 cup boiling water
  • 2 cups sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 1/3 cup all-purpose flour
  • 1 cup semi-sweet chocolate chips*


  1. Preheat oven to 350˚F and line a 9×13 baking pan with parchment paper *affiliate link.
  2. In a large bowl, whisk together cocoa powder, baking soda and salt.
  3. Whisk 1/3 cup olive oil and boiling water into cocoa powder mixture until smooth.
  4. Add sugar, eggs, vanilla extract and remaining 1/3 cup olive oil. Whisk until smooth.
  5. Slowly whisk in flour until smooth.
  6. Fold in chocolate chips with a rubber spatula.
  7. Pour batter into pan and top with extra chocolate chips (if desired). Bake for 35-40 minutes or until an inserted toothpick comes out clean.
  8. Remove from oven and let cool in pan for 30 minutes before slicing.

  • Calories: 0
  • Sugar: 0 g
  • Sodium: 0 mg
  • Fat: 0 g
  • Saturated Fat: 0 g
  • Unsaturated Fat: 0 g
  • Trans Fat: 0 g
  • Carbohydrates: 0 g
  • Fiber: 0 g
  • Protein: 0 g
  • Cholesterol: 0 mg
  • Reply
    Meriem @ Confessions of a Confectionista
    August 15, 2017 at 4:05 pm

    Going on my MUST TRY ASAP list! Brownies are my weakness!

    • Reply
      Melissa Belanger
      August 15, 2017 at 7:45 pm

      Oh my gosh. I hadn’t had a brownie for years, but I think they might be weakness now, too! I hope you like them!

  • Reply
    7 Dairy Free Substitutes for Butter - Simply Whisked
    March 13, 2018 at 8:03 pm

    […] Extra virgin olive oil is always my first choice in dairy free substitutes for butter in a recipe. I use it in all my savory recipes, and it’s especially good when a recipe calls for you to melt butter in a pan (like when you’re sautéing onions). I use it when I’m making risotto and my favorite brownies. […]

  • Reply
    April 9, 2018 at 2:46 pm

    Too dry and flakey. Olive oil does not work wel with this recipe.

    • Reply
      May 10, 2018 at 5:41 pm

      Olive oil makes them very dry. Don’t recommend this recipe.

  • Reply
    Dark Chocolate Desserts to Impress a Date
    May 3, 2018 at 5:34 am

    […] Olive Oil Brownies Is your date dairy-free? No worries. These easy olive oil brownies are chewy with crisp edges, can easily be stirred together and are made without dairy. See the recipe. […]

  • Reply
    May 14, 2018 at 5:37 pm

    I cooked my brownie in a smaller pan 7″ x 10 1/2″ ( 18 cm x 27 cm ) and it turned out perfect.
    Also try putting extra choco chips on top after baking it to melt for a great topping.

  • Reply
    May 20, 2018 at 7:25 pm

    Excellent Brownie Recipe. I also baked this in a smaller pan and in addition to the cocoa, I added 2 teaspoons of Instant Coffee to enhance the chocolate flavor.

    • Reply
      Melissa Belanger
      May 22, 2018 at 9:41 am

      Oh great idea! I will have to give it a try sometime! I’m glad you liked the brownies 🙂

  • Reply
    Kristen K.
    June 13, 2018 at 8:43 am

    This is my first time attempting dairy-free brownies and to be honest, these are so good that no one will miss the butter-filled version! I did make a couple of alterations based on the reviews and my own experiences in the kitchen.
    1. Smaller pan – I used 10 X 7ish (baked for 35 minutes on 350*). So moist!
    2. Added espresso powder – a must when making chocolate cake or brownies in my house
    3. Increased the vanilla to 1 TBSP

    Thanks for the recipe! It’s a keeper!

    • Reply
      Melissa Belanger
      June 13, 2018 at 9:07 am

      Thanks for sharing! I love that you added extra vanilla. It’s one of my favorite ways to amp up the flavor, but I try not to suggest it in my recipes because it can be so expensive. I’m glad you liked these!

  • Reply
    July 22, 2018 at 12:53 am

    Incredibly fudgy and decadent. I used dark chocolate and just cut it up. Also used smaller pan as that’s all I had. Really nice brownie recipe.

    • Reply
      Melissa Belanger
      July 22, 2018 at 9:11 am

      Thank you! I’m so glad you liked them!

  • Reply
    August 12, 2018 at 6:40 am

    This is SO GOOD.

    Like another reviewer, I didn’t have chocolate chips so I chopped up a couple dairy-free dark chocolate bars. It ended up they didn’t hold their shape like chocolate chips, but they created little areas of melty deliciousness.

    A couple other reviewers mentioned using espresso powder. This sounded like a great idea but I didn’t have any, I I substituted the 1/2 of boiling water with hot, dark decaf coffee. Also increased the vanilla to one tablespoon.

    Seriously, you wouldn’t know these are dairy free — so fudgy and flavorful — and they’re actually better than just about any dairy-full brownies I’ve made. (Rocky Road was my family’s go-to in my dairy-full days…your recipe could probably easily be modified to include the nuts and marshmallows!)

    Thanks so much for the recipe!

    • Reply
      Melissa Belanger
      August 12, 2018 at 3:23 pm

      Oh my goodness. I’m totally making rocky road brownies ASAP! That sounds so good. I am really glad to hear that you liked the brownies, and I love the coffee add-in!

  • Reply
    October 7, 2018 at 10:02 pm

    Not bad. I didn’t have semisweet dairy free chocolate chips, so I used dark chocolate instead. I cooked them in smaller pans, and they turned out well. The corner pieces are a bit dry, but it’s very rich and fudgelike towards the middle. It’s definitely a keeper.

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