Fudgy Olive Oil Brownies Gluten-Free Recipe

These olive oil brownies are intensely fudgy and rich, with deep dark chocolate flavor balanced by a subtle nuttiness from extra virgin olive oil. They are gluten free and can easily be made dairy free. The result is a complex, satisfying brownie that delivers gooey texture and intense chocolate notes in every bite.

Ingredients

• Dry ingredients
• 1/2 cup almond flour
• 1/3 cup unsweetened cocoa powder
• Optional: 1 teaspoon ground cinnamon
• 1/4 tsp baking soda
• 1/2 tsp salt (use 1/4 tsp if your almond butter is salted)
• 1/2 cup dark chocolate chips
• Wet ingredients
• 1/2 cup (4 ounces) dark chocolate, chopped (about 60% cacao recommended)
• 2/3 cup coconut sugar
• 1/4 cup extra virgin olive oil*
• 1/3 cup creamy natural almond butter
• 1 teaspoon pure vanilla extract
• 2 eggs

Instructions

1. Preheat: Heat the oven to 350°F (175°C).
2. Combine dry ingredients: In a small bowl, whisk together almond flour, cocoa powder, baking soda, salt, and cinnamon if using. Set aside.
3. Melt the chocolate: Place the chopped dark chocolate in a heatproof bowl and gently melt it in the microwave in short 20–30 second bursts, stirring between each, until smooth. Alternatively, use a double boiler.
4. Cool slightly and mix: When the melted chocolate has cooled enough to touch but is still fluid, stir in the coconut sugar, olive oil, and almond butter until combined and slightly cooled.
5. Add eggs and vanilla: Stir in the eggs one at a time and add the vanilla. Mix until the batter is smooth and glossy.
6. Fold in dry ingredients and chips: Add the dry mixture and stir until a thick batter forms. Fold in the dark chocolate chips.
7. Prepare the pan: Grease an 8×8-inch baking dish with a bit of olive oil and line it with parchment paper for easy removal.
8. Bake: Bake for 20–25 minutes, or until the center is mostly set. For fudgier brownies, a toothpick should come out with slight batter clinging to it.
9. Cool and slice: Let the brownies cool completely in the pan before lifting them out on the parchment and slicing. Chilling briefly in the refrigerator makes cleaner slices.
10. Store: Store in an airtight container in the refrigerator. Chilled brownies hold their fudgy texture and keep well for several days.

Olive oil: Choose a fruity extra virgin olive oil with pleasant flavor—one you would use for dressings. Avoid very strong specialty oils reserved for dipping bread, as they can overpower the chocolate.

Dairy-free option: Use dairy-free dark chocolate and dairy-free chocolate chips to keep the recipe dairy free.

Texture: These are intentionally fudgy rather than cakey. If you prefer a cakier texture, reduce the chocolate and increase leavening and flour proportion, but for true brownie indulgence, keep this recipe as written.