Meg & Matcha

Olive Oil Brownies

Ultra soft, fudgy chocolate brownies made with olive oil and no butter.

These olive oil brownies are super soft, fudgy, and loaded with chocolate! Using olive oil instead of butter makes the brownies stay extra gooey and moist for days. You can make them dairy free too!


Chocolate, olive oil, sugar, brown sugar, vanilla, eggs, egg white, flour, cocoa powder, and salt.

Melt 1 cup of chocolate in the microwave, mixing every 15 seconds until completely melted and smooth. Then, whisk in the olive oil.

Step 1

Beat the eggs, egg white, sugar, brown sugar, and vanilla extract together in a large bowl on medium-high speed until pale. If you whisk by hand, do so vigorously for 4 minutes.

Step 2

While whisking, stream the melted chocolate and olive oil mixture into the bowl. Continue mixing until homogenous.

Step 3

Fold the flour, cocoa powder, and salt into the wet ingredients until no dry streaks of flour remain. Gently fold in the rest of the chocolate.

Step 4

Pour the batter into a square baking pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out with a few moist crumbs.

Step 5

Allow the brownies to cool before slicing and enjoy! Want to make this recipe? Check out my top tips and full instructions at:

Tasty traditional and allergy-friendly treats.