High Altitude Olive Oil Fudge Brownies (Dairy Free)
These olive oil brownies are incredibly moist, dense, fudgy, chewy, and deep-dark-chocolatey. Made with oil instead of butter, they are dairy free, but not vegan.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- Electric Mixer (Stand or Hand-Held)
Ingredients
- ¾ cup olive oil or vegetable oil (choose an oil with a neutral flavor)
- 2 cups granulated sugar
- 4 large eggs
- 4 tsp vanilla extract
- 1 cup (6 1/2 oz) semi-sweet chocolate chips, melted (use dairy free chocolate chips if dairy is not tolerated)
- 1 ⅓ cups unsweetened Dutch processed cocoa powder
- ⅔ cup all-purpose flour, fluffed, spooned and leveled
- 4 tsp instant espresso powder or instant coffee
- ½ tsp coarse Kosher salt (if using table salt, use half the amount)
Instructions
- Preheat the oven to 325 F, and position a rack in the center of the oven. Line a 9x9 inch baking pan with parchment paper. The paper ensures easy release of the brownies, and helps with cutting them cleanly.
- Using an electric mixer (stand or hand-held), beat together the oil, sugar, eggs and vanilla for 5 minutes on medium speed until well-aerated. If you don't have a mixer, you can use a whisk and beat the mixture by hand, but this will be pretty tiring.
- Add the melted chocolate and whisk until smooth. The best way to melt the chocolate is either to use a double boiler, or in the microwave, for about 2 1/2 - 4 minutes on 50% power, stirring until smooth and melted.
- In a separate bowl, sift together the cocoa powder, flour, espresso powder and salt. Add the dry ingredients to the batter, and use a spatula to stir everything together until combined. Spread the batter into the prepared pan.
- Bake the brownies for 30 minutes, until the edges and center appear set. Place the pan on a cooling rack and let cool completely before cutting.
- If you rush cutting the brownies, they'll have the gooey texture of under-cooked brownie batter. You really need to let them cool and set for at least 6 hours, but personally, I like to bake them at night, then let them cool and set up overnight (12 hours) before cutting.
- To cut the brownies, lift them out of the pan using the paper, and set them on a cutting board. Use a sharp non-serrated knife, wiping the blade clean in between cuts.
Notes
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the freezer for up to 3-6 months.
With no dairy (butter or milk products) in these brownies, this is a dairy free recipe, but it is not vegan since it contains eggs. Eggs are not considered a dairy/milk product. Be sure to check the ingredients on your chocolate chips and use a dairy-free product if dairy is a concern.
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