I try to always have homemade granola bars in the fridge for an easy grab and go breakfast or snack. These granola bars are easy to make and made with basic pantry ingredients. They are satisfying, sweet, and taste so much better than store bought gran…
I try to always have homemade granola bars in the fridge for an easy grab and go breakfast or snack. These granola bars are easy to make and made with basic pantry ingredients. They are satisfying, sweet, and taste so much better than store bought granola bars. These are our favorite granola bars because we…
Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are …
Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets…
This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will…
This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.
Here’s a fun simple baking recipe we’re so excited to share with you! These fudgy olive oil brownies are rich and chewy: without the use of dairy. We’ve been re-focusing on the Mediterranean diet and it emphasizes cooking with olive oil. So I wondered: could it be possible to make brownies with olive oil? These dairy free brownies were born.
Why we love these dairy free fudgy olive oil brownies
This brownie recipe is one I created for my nephews as a baking project. I was curious about using olive oil in baked goods and they wanted to include their favorite ingredient, peanut butter. Turns out, nut butter works surprisingly well in olive oil brownies: it adds a chewy texture and robust flavor, complementing the oil perfectly. I referenced this tahini olive oil brownies recipe as a proof of concept, but changed it up quite a bit. The result? A chewy, rich, fudgy chocolate brownie recipe using olive oil! Here’s why we love these brownies:
They’re easy to make, with no stand mixer or special equipment required
They use healthy fats like olive oil and peanut butter
They feature dark chocolate (my favorite food group!)
They are rich and chewy, and you don’t notice there’s no dairy! Everyone will love them, no matter their diet.
What people are saying
We passed this recipe by a few readers as recipe testers before sharing it with you. Here’s what they had to say!
“The BEST homemade brownies! Fudgy and moist, with a deep chocolaty flavor. I’ll never buy a box mix again…. so easy to make and so delicious!” -Julie
“These brownies are sooo rich and fudgy!! Yet somehow I think they’d also appeal to those who prefer cake-like brownies. The chocolate flavor dominates but there’s also a very welcome taste of peanut butter that comes through perfectly.” -Andrea
“The brownies baking in the oven were hands down the best air freshener! No heavy oil taste and the peanut butter cuts out some of the richness of a brownie (in a good way). As my kiddo said with a full mouth, “These are really good!” 10/10 would make again.” -Claire-Anne
“SO good! So good, in fact, one kid said this “must be” the go-to brownie going forward. We had them still warm and later for dessert, with whipped cream and rainbow sprinkles. Both were awesome!” -Nicole
Ingredients you need
These dairy free brownies have simple ingredients and no “tricks” or substitutions, aside from the olive oil and peanut butter standing in for the traditional butter. However, many brownie experts like our friend Tessa at Handle the Heat use both oil and butter in a brownie recipe, so the true swap here might be peanut butter! Here’s what you need:
Dutch process or dark cocoa powder: This is the key ingredient! It’s a special type of cocoa powder is treated with an alkali to make it pH neutral, giving it a darker color and milder flavor. This type has deep rich notes instead of the lighter fruity notes that you’ll get with regular cocoa powder. It’s available at most grocery stores!
All purpose flour: You’ll need just a hint of flour for this recipe. Almond flour should work for gluten-free.
Olive oil: Use only extra virgin olive oil.
Creamy peanut butter: Peanut butter brings a rich, savory flavor and offsets any bitter notes from the olive oil. You could use almost butter as well, or any other nut butter. Use sunflower butter for nut free.
Dark chocolate chips: Most dark chocolate chips brands are vegan, but make sure the package says dairy-free. We like the brand Guittard 63%.
Granulated and brown sugar: A mix of sugar types adds nuance to the flavor.
Eggs: Eggs make a smooth batter and bind it together. For an egg free version, go to vegan brownies.
Vanilla extract: Vanilla adds the final nuance to the flavor.
Salt: Salt balances the sweet flavor.
Keep in mind, these dairy free brownies do contain eggs. Head here for our vegan brownie recipe for a full vegan recipe!
Can you use olive oil in brownies?
Olive oil works as a replacement for vegetable oil in most brownie recipes. However, it does have a bitter aftertaste, which can compete with the other flavors in baked goods. We suggest using the brownies recipe below, which is customized for olive oil in combination with nut butter.
Since this recipe uses less olive oil than a 1:1 replacement in a standard brownie recipe, it tones down the bitter flavor, which is also offset by the rich melted chocolate and nut butter. The reduced quantity of olive oil in this recipe also helps you save money, since olive oil is more expensive than vegetable oils and most brownie recipes call for a large quantity (½ cup in a pan this size).
Gluten free variation
We’ve had readers test the gluten free variation of this recipe with almond flour and it worked well! Here are notes from reader Lexi:
“I made the brownies and oh my gosh, they are so good! I actually ended up making two batches. One batch I made gluten free with almond flour and almond butter. They turned out very well with a great fudgy texture. Very chocolaty, not too sweet. They were perfect! You couldn’t even tell they were gluten free.
The second batch I made as the recipe was written, with AP flour and peanut butter. They were equally as delicious! They had a slightly chewier texture than the gluten free batch, just as fudgy. Great chocolaty flavor with a hint of peanut butter, a little sweet. Very well balanced.
We actually had a really hard time picking a favorite. I will definitely be making both versions again!”
How to make fudgy olive oil brownies (dairy free!)
Brownies are quick and simple, and don’t even require a mixer! This brownie recipe comes together like most:
First, mix together the dry ingredients: cocoa powder, flour, and salt.
Then, melt the olive oil, peanut butter, and chocolate chips on the stovetop over low heat until completely melted and smooth.
Pour the melted chocolate into a mixing bowl. Whisk in the granulated sugar and brown sugar, then the eggs and vanilla extract. Switch to a spatula and mix in the dry ingredients until a very thick dough forms.
Fold in the remaining chocolate chips. Then pour the batter into an 8 x 8″ pan prepared with parchment paper. The batter will be very thick, which is as expected.
Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further.
Serving and storage info
Cut the brownies into 16 slices and serve them warm from the oven, or room temperature. Our favorite is room temperature, because the texture is a little more set. But if you just can’t wait, feel free to dig in!
These dairy free brownies store up to 5 days at room temperature. We recommend wrapping them in aluminum foil or they can become slightly dry. For longer term storage, place them in the refrigerator for up to 10 days. Just make sure to let them sit at room temperature for a few minutes before serving, since the texture becomes solidified when cold.
A few more brownies recipes
We hope you love these brownies as much as we do! They are a new family favorite. Here are a few more fun brownies recipes to try:
This fudgy olive oil brownies recipe is surprisingly easy and delivers rich, chocolaty goodness – minus the butter! Everyone will love this simple treat.
Ingredients
¼ cup Dutch process cocoa powder
¼ cup all purpose flour (or almond flour, for gluten-free)
⅓ cup creamy peanut butter (or other nut or sunflower butter)
1 cup dark chocolate chips* plus one handful, divided (we like Guittard 63%)
½ cup granulated sugar
½ cup brown sugar, packed
2 eggs
1 teaspoon vanilla extract
Instructions
Preheat the oven to 350°F. Line an 8 x 8″ baking dish with a piece of parchment paper, cut so that it extends on two sides to easily remove the brownies from the pan. Grease the exposed parts of the pan with butter or oil to prevent sticking.
In a small bowl, whisk the Dutch process cocoa powder, all purpose flour, and kosher salt.
Place ½ cup chocolate chips, ⅓ cup peanut butter, and the olive oil in a small saucepan over low heat and heat for a few minutes, stirring frequently, until the chocolate is melted and the mixture is smooth. Pour into a medium mixing bowl.
Immediately whisk in the granulated sugar and brown sugar, then the eggs one at a time, then the vanilla extract. Switch to a spatula and stir in the dry ingredients until a very thick batter forms. Stir in the remaining ½ cup chocolate chips.
Pour the batter into the prepared pan and smooth into an even layer. Sprinkle another handful or two of chocolate chips over the top.
Bake 30 minutes until set and a toothpick inserted comes out clean (though there will be some melted chocolate if you hit a chocolate chip!). Allow to cool in the pan for 30 minutes, then use the parchment to lift out the brownies to cool further. Slice into 16 pieces and enjoy warm or cool to room temperature.
Store at room temperature wrapped in foil for up to 5 days or refrigerated for 10 days. Allow to come to room temperature before enjoying (the brownies solidify when cold).
Notes
*Most dark chocolate chips are dairy free, but look for a “dairy-free” marking on the package.
Category:Dessert
Method:Baked
Cuisine:American
Diet:Vegetarian
Keywords: Dairy free brownies, olive oil brownies, can you use olive oil in brownies,
These Protein chocolate chip cookies are the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in…
These Protein chocolate chip cookies are the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in…
This peanut butter banana smoothie recipe tastes like a milkshake but is made with wholesome ingredients! A total favorite.
As authors of over 50 smoothie recipes, we’ve slurped up just about every type. But here’s a recipe that stands out as one of our top favorite ever: this peanut butter banana smoothie! This one tastes like a milkshake but it’s made of wholesome ingredients like banana, peanut butter and oats. Whiz it up with frozen bananas and it makes a thick and creamy, just sweet enough puree that will have you professing your undying love! Our family is head over heels about this one (I think I could eat it every day, really!).
Ingredients in this peanut butter banana smoothie
It’s tricky to get a peanut butter banana smoothie recipe with just the right creamy, thick texture and bold peanut butter banana flavor. In fact, if you just try blending up room temperature bananas with some peanut butter, it can come out very runny and thin. The trick? Frozen bananas add texture, along with Old Fashioned oats which bring an even creamier body. (We tried this trick in our oatmeal smoothie and have been using it ever since!) Here are the ingredients you’ll need:
Frozen bananas
Old Fashioned oats
Peanut butter
Milk of choice (dairy, oat milk or almond milk), plus more to taste
Vanilla extract
Maple syrup (or honey)
Ice
We like using creamy unsweetened peanut butter here. We’ve made this smoothie with both oat milk and dairy milk and it is delicious either way! Using dairy milk adds to the protein content and it tastes a little richer.
Tips for freezing bananas
It’s simple to freeze bananas for smoothies: you’ll just need to remember to freeze them 1 ½ hours before you want to enjoy your drink! Here are a few notes about freezing bananas:
Use ripe bananas. Only use ripe bananas for smoothies, because this enhances the fruity banana flavor. Unripe bananas can add a bitter aftertaste to smoothies.
Slice the bananas, then flash freeze. Slice the fruit into 1/2-inch slices, then place them on a baking sheet. Freeze for 1 ½ to 2 hours. Once solid, place in a freezer safe container until ready to use.
Make it non-dairy and vegan
This peanut butter banana smoothie is easy to make as dairy-free or vegan smoothie. Simply use your favorite non-dairy milk! We love it with oat milk, since it adds a nice creamy body. Using dairy milk does add more protein, so for a vegan smoothie it can be helpful to add additional plant-based protein to make it more filling.
Protein adders for a peanut butter banana smoothie
This peanut butter banana smoothie does have some plant-based protein from the peanut butter: 12 grams total or 6 grams per serving. But if you’d like, you can add even more protein! This is especially helpful if you’re planning to use this smoothie as a meal replacement. Here are a few ideas:
Chia seeds. Add protein and fiber with chia seeds! 2 tablespoons chia seeds adds 4 grams protein and 11 grams fiber.
Vanilla protein powder: This vanilla protein powder is the one we use; it has a good flavor that’s not too artificial.
Smoothie storage
Smoothies are best eaten immediately. However, this peanut butter banana smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up before serving!
More top smoothie recipes
This peanut butter banana smoothie is a favorite in our smoothie lineup! Here are a few more top recipes you’ll love:
This peanut butter banana smoothie recipe tastes like a milkshake but is made with wholesome ingredients! A total favorite.
Ingredients
2 medium ripe frozen bananas (sliced and frozen at least 1 1/2 hours)
¼ cup Old Fashioned oats
3 tablespoons peanut butter (creamy and unsweetened)
3/4 to 1 cup milk of choice (dairy, oat milk or almond milk), plus more to taste
½ teaspoon vanilla extract
1 tablespoon pure maple syrup (or honey), plus more to taste
1 cup ice
Protein adder: 1 scoop vanilla protein powder, optional*
Instructions
If you haven’t already, slice the bananas and freeze them for at least 1 ½ hours until solid.
Blend all ingredients in a blender, starting on the low end of the milk and adding small amounts more until it blends together. Taste and add additional maple or honey if desired.
Notes
*If using protein powder, add that first, then add sweetener to taste.
This chocolate peanut butter balls recipe is the best easy dessert! A handful of ingredients makes an irresistible treat.
Chocolate and peanut butter are one of those classic flavor combinations that will never go out of style. Here’s our one of our favorite easy treats starring these flavor besties: peanut butter balls. They’re simple to make, requiring no special equipment and under 30 minutes of your time. Whip up a batch and enjoy that crunchy chocolate coating covering an irresistibly creamy and chewy peanut butter interior. Here’s how to make this irresistibly tasty treat!
Ingredients for this peanut butter ball recipe
There’s a short ingredient list for peanut butter balls, making it a quick and easy way to a decadent treat! The recipe is similar to buckeyes, those traditional Christmas cookies with a rich peanut butter interior and crisp chocolate coating.
These peanut butter balls are rich, chocolaty, and please anyone. They also happen to be vegan, using coconut oil in the filling instead of the typical butter. If you don’t have coconut oil, you can substitute melted butter. The filling also uses pure maple syrup for a nuance in flavor, which brings in caramel and vanilla notes. Here are the ingredients you’ll need:
Creamy peanut butter: Creamy peanut butter with a drippy consistency is best; you can add a bit more oil if the dough doesn’t come to the correct texture.
Pure maple syrup: This is the key to the nuanced filling flavor! You can also use honey or agave syrup.
Refined coconut oil: Coconut oil helps add richness to the filling: use butter if you don’t have coconut oil on hand. Refined coconut oil is preferred since it has a neutral flavor (unrefined has a stronger coconut flavor).
Powdered sugar: Powdered sugar mixes with peanut butter to create a play doh like filling consistency.
Salt and vanilla extract: These two seasonings round out the rich filling flavor.
Semi sweet baking chocolate: We like 64% Guittard baking chocolate. You can also use dark chocolate for a richer, more bitter flavor.
Tips for making the filling
Peanut butter balls are simple to make: all you have to do is mix the filling ingredients together and roll them into balls. Here are a few tips for the process:
The dough should be Play Doh consistency. The consistency can vary based on the brand of peanut butter and the measurement of powdered sugar. If necessary, add a teaspoon or so more coconut oil to come to the correct consistency.
Using a food scale to weigh the dough is easiest for rolling the balls. This way, all the balls are exactly the same size. Use 15 to 16 grams per ball.
Or, use a 1 tablespoon measure. A tablespoon works if you don’t have a food scale.
Freeze the balls while melting the chocolate. They’ll become chilled in about 5 minutes while you melt the chocolate. If desired, you can also refrigerate the balls until you’re ready to coat them in chocolate, up to 2 days.
Melting chocolate for the peanut butter balls
There are a few important things to note about how to melt chocolate for these peanut butter balls! Chocolate can be temperamental, so it’s key to observe best practices when melting chocolate. Here are a few notes on this recipe:
Or, melt the chocolate on the stovetop. Fill a large saucepan halfway with water and bring to a simmer. Once the water is simmering, turn off the heat and place a large heat proof bowl over the saucepan. Add the chocolate and butter to the bowl, and stir until the chocolate is fully melted.
Don’t let any water touch the chocolate or it will seize! That means your glass measuring cup or bowl must be 100% dry before placing the chocolate chips inside. If you’re using the stovetop method, don’t let any water splash inside.
Don’t overheat the chocolate! Scorched chocolate also seizes up and can become grainy. When you’re microwaving chocolate, it’s easy to get it too hot. So you’ll need to be very careful when you’re microwaving not to go too far. Follow the instructions in the recipe below carefully.
Once the balls are covered in chocolate, refrigerate to let the balls set. The chocolate should set in about 30 minutes.
Variations and add-ins
There are so many ways you can vary these peanut butter balls! Add a few different touches to the outside, or add other flavors to the interior. Here are some ideas:
Sea salt. Sprinkle the balls with flaky sea salt before the chocolate sets.
Chocolate drizzle. Use leftover or additional chocolate to drizzle over the top with a fork.
Sprinkles. Make holiday-ready peanut butter balls by coating them in festive sprinkles.
Crushed peanuts or pistachios. Add a shower or crushed nuts to the top for a different look.
Half dip. Dip only half the peanut butter ball for a unique look.
Rice cereal. Add rice cereal to the interior to add a crunch.
Storage for peanut butter balls
Because they are covered in chocolate, it’s best to store peanut butter balls refrigerated. They store this way for up to 2 weeks. You should also be able to store them up to 3 months frozen (we have not tested this, since they get eaten much faster at our house!).
More chocolate peanut butter recipes
This peanut butter balls recipe is a delicious vegan dessert that works for anytime, from Christmas to Valentine’s Day! Here are a few more chocolate and peanut butter recipes to try:
This chocolate peanut butter balls recipe is the best easy dessert! A handful of ingredients makes an irresistible treat.
Ingredients
½ cup creamy peanut butter*
1 tablespoon pure maple syrup (or honey or agave syrup)
1 tablespoon plus ¼ teaspoon refined coconut oil**
¾ cup powdered sugar
1 pinch salt
1 teaspoon vanilla extract
3 ounces semi sweet baking chocolate (64%; we like Guittard)
Flaky sea salt, if desired
Instructions
In a medium bowl, mix the peanut butter, maple syrup, 1 tablespoon melted coconut oil, powdered sugar, salt and vanilla extract until a uniform dough forms. (If the dough is too sticky, you can add a teaspoon or so more oil to get it to come together; it should have a playdough consistency.)
Roll the peanut butter dough into 1 tablespoon sized balls (it’s easiest to weigh them, using 15 to 16 grams for each ball).
Place the balls on a parchment lined baking sheet and freeze them for at 5 minutes while you melt the chocolate.
Meanwhile, break the chocolate into pieces. Place it in a dry glass bowl or liquid measuring cup with the ¼ teaspoon coconut oil. Microwave on High power for 20 seconds, then stir. Microwave another 20 seconds, stir, and 20 seconds more and stir. At this point it should be mostly melted with a few chunks: keep stirring until all the chocolate chunks disappear and the chocolate is perfectly smooth.
Use two forks to place each peanut butter ball into the chocolate, rotating it to evenly cover, then remove from the chocolate, gently shake off any excess, and place it back onto the parchment lined baking sheet. If desired, top with flaky sea salt.
Refrigerate for 30 minutes until set. Store up to 2 weeks refrigerated (or 3 months frozen).
Notes
*Double this recipe for a total of 30 peanut butter balls; click the 2x recipe button for easy doubling.
**Or, substitute melted butter and omit the ¼ teaspoon butter in the chocolate. Refined coconut oil is preferred since it has a neutral flavor (unrefined has a stronger coconut flavor).
Introducing our DREAM dessert for Halloween (and beyond)! A peanutty, caramelly, vegan chocolate bark studded with flaky salt. It’s like a sophisticated Snickers bar (!!), but words can’t prepare you for the magic of the first bite!
Even better? Minima…
Introducing our DREAM dessert for Halloween (and beyond)! A peanutty, caramelly, vegan chocolate bark studded with flaky salt. It’s like a sophisticated Snickers bar (!!), but words can’t prepare you for the magic of the first bite!
Even better? Minimal prep time, just 5 ingredients, and it keeps well in the freezer for easy snacking for weeks (or so we think…good luck keeping it around that long!). Let’s make candy, friends!
Monster Cookies are one of my all-time favorite cookies (I also love monster cookie bars and monster cookie energy balls). The classic monster cookies are packed with peanut butter, oats, chocolate chips, and M&M’s. So much goodness in one co…
Monster Cookies are one of my all-time favorite cookies (I also love monster cookie bars and monster cookie energy balls). The classic monster cookies are packed with peanut butter, oats, chocolate chips, and M&M’s. So much goodness in one cookie. Well, I decided to take the classic and add cocoa to the mix to create…
Peanut butter and chocolate, is there a better combo? I don’t think so. I LOVE peanut butter and chocolate together and a few of my favorite recipes include: peanut butter chocolate chip cookies, puppy chow, no bake cookies, and peanut butter blo…
Peanut butter and chocolate, is there a better combo? I don’t think so. I LOVE peanut butter and chocolate together and a few of my favorite recipes include: peanut butter chocolate chip cookies, puppy chow, no bake cookies, and peanut butter blossoms. I also love these easy No-Bake Peanut Butter Bars. The are made with…
What started as mango cheesecake bars quickly turned into chocolate peanut butter cup bars…stick with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!
These bar…
What started as mango cheesecake bars quickly turned into chocolate peanut butter cup bars…stick with us here! Our mangoes weren’t ripe yet and we wanted sweets ASAP. To satisfy the craving fast, these fuss-free, NO-BAKE bars were born!
These bars have a creamy peanut butter base and perfectly sweet, ganache-like chocolate top (swoon!). Bonus? They’re SO easy to make with just 5 ingredients, 1 bowl, and 30 minutes required.
I try to always have homemade granola bars in the fridge for an easy grab and go breakfast or snack. These granola bars are easy to make and made with basic pantry ingredients. They are satisfying, sweet, and taste so much better than store bought granola bars. These are our favorite granola bars because we… 
Scotcheroos!!!! If you’ve had a scotcheroo, you know of their goodness. And if you haven’t, get ready to be WOWED! Scotcheroos are similar to Rice Krispie Treats but they are loaded with peanut butter, chocolate, and butterscotch. They are soft, chewy, super sweet, and a little salty, thanks to the flaky sea salt that gets… 
Prep Time:
Yield:
Print Recipe
Pin Recipe
Category:
Method:
Cuisine:
These Protein chocolate chip cookies are the best flourless cookie recipe you will ever make! Soft, warm, and rich with chocolate chips, they’re high in… 
Monster Cookies are one of my all-time favorite cookies (I also love monster cookie bars and monster cookie energy balls). The classic monster cookies are packed with peanut butter, oats, chocolate chips, and M&M’s. So much goodness in one cookie. Well, I decided to take the classic and add cocoa to the mix to create… 
Peanut butter and chocolate, is there a better combo? I don’t think so. I LOVE peanut butter and chocolate together and a few of my favorite recipes include: peanut butter chocolate chip cookies, puppy chow, no bake cookies, and peanut butter blossoms. I also love these easy No-Bake Peanut Butter Bars. The are made with… 