Brownies are THE quintessential, all-American, anytime-of-day chocolate dessert. So I felt that as a responsible nutrition blogger I had no choice but to create my own perfect brownie: Peanut Butter Swirl Olive Oil Brownies. They’re dairy- and egg-free, rich and fudgy without being fudge, and soft and cakey without being cake. In other words, HEAVENLY.
In the spirit of honesty I have to warn you: these salty sweet dark chocolate brownies are tantalizing three-bite treats that sit in your fridge and whisper your name 24 hours a day. You’re welcome. They’ve even been known to tease me from the freezer (frozen is my favorite way to eat them, by the way). There’s nothing better than the satisfying crunch of a cold chocolate chunk!
These Peanut Butter Swirl Olive Oil Brownies are made with simple, high-quality pantry staple ingredients. Nothing fancy here! It’s an easy recipe that doesn’t require a mixer or a double boiler, and you can easily whip up a batch in under an hour (including baking time). We’re using a few unusual ingredients like olive oil, coffee, and flaxseed to craft a healthified brownie that sacrifices 0% on flavor or fudginess. I’m explaining all the tips and tricks below, so grab a cup of coffee (and realistically, some chocolate) and read on!
Peanut Butter Swirl Olive Oil Brownies Explained
Chocolate
In my opinion, the most important component of any brownie is the chocolate. Too much chocolate and you have fudge (delicious, but not what we’re going for here), and too little chocolate is just disappointing.
The ultra chocolatey flavor of these brownies is thanks to 100% unsweetened cocoa powder AND chocolate chips or chunks. Some brownie recipes use melted baking chocolate as well, but since chocolate bars often have added dairy or soy ingredients I decided to stick with cocoa powder as the primary chocolate ingredient.
We “rehydrate” the cocoa powder by whisking it together with hot coffee, which transforms into a velvety ganache (exhibit A, above). The reason we’re using hot coffee instead of hot water is because the coffee intensifies the chocolate flavor of the brownies without actually adding any “coffee” taste. Interesting, right?!
Olive Oil
Why use olive oil instead of canola or coconut oil for this recipe? What started out as a fun nutrition experiment quickly became my new favorite way of baking brownies! Olive oil is an unsaturated (good) fat and has more omega-3 fatty acids than most other foods. And while olive oil isn’t usually a typical baking ingredient because of its strong olive notes, it works well in this recipe because the chocolate flavor easily overwhelms the flavor of the olive oil.
The important thing to note when cooking and baking with olive oil is smoke point. This is the temperature at which fats begin to degrade and can become harmful free-radicals. Extra virgin olive oil has a moderate smoke point of about 325-375F (according to one major manufacturer).
Since we’re baking at 350F, it’s best to use light or regular olive oil, which is more refined and has a higher smoke point. Keep this in mind as you’re choosing your cooking oils for sauteing, roasting, and frying as well.
Peanut Butter
Who doesn’t love the classic, salty-sweet chocolate and peanut butter combo? The peanut butter swirls make these brownies extra pretty, adding that little something special to a delicious classic brownie. I use natural peanut butter because it’s less processed than other types, but you can use whichever peanut butter you have on hand.
Tip: warming the peanut butter to room temperature (if refrigerated) helps with the swirl-ability.
Dairy- and Egg-free Substitutions
These Peanut Butter Swirl Olive Oil Brownies are dairy-free and egg-free (vegan). We’re using two “flax eggs” to serve as the binding agent instead of regular eggs. I also trialed “chia eggs” but found the chia seeds to be a bit crunchy in brownie form.
For this recipe my favorite dairy/soy-free chocolate to use is a chopped Lindt 85% dark chocolate bar, but if you’re a milk chocolate fan you could throw in a handful of semi-sweet chocolate chips for a slightly sweeter brownie.
See the recipe notes for more details on substitutions and special diets!
The Recipe
Now that the holidays are upon us- large batch, no-fuss treats are more handy than ever. Potlucks, parties, cookie swaps- these brownies can do it all! If you or a loved one have food intolerances or dietary restrictions, this is a great dessert to take along. It’s something you can enjoy (yesss) and everyone else won’t even notice the difference.
Substitute the peanut butter swirl for crushed candy canes, Andes mints, green and red sprinkles, or any of your favorite mix-in’s for an extra festive twist on this classic favorite. Enjoy!
Peanut Butter Swirl Olive Oil Brownies
These deep, dark chocolatey brownies are light and fudgy at the same time, with nuggets of dark chocolate and swirls of peanut butter nestled throughout for the best kind of surprise. This recipe is a healthy, EASY, updated twist on the classic chocolate + peanut butter combo. It'll satisfy your sweet tooth regardless of diet restrictions- it's dairy and egg-free and can easily be adapted to be gluten-free as well.
Ingredients
- 4 tablespoons ground flaxseed
- 1/3 cup water
- 1 1/3 cup all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup unsweetened cocoa powder (not Dutch process)
- 1/2 cup hot coffee
- 2/3 cup light or regular olive oil
- 1 cup sugar
- 1/2 cup lightly packed brown sugar
- 2 teaspoons vanilla extract
- 3/4 cup chopped dark chocolate or chocolate chips (dairy-free optional)
- 1/3 cup natural peanut butter (at room temperature)
Instructions
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Preheat the oven to 350F. Line a 9x13-inch baking dish with parchment paper.
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Mix together the ground flaxseed and water in a small bowl and let sit for 5 minutes.
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In a large bowl mix together the flour, baking soda, and salt.
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In a medium bowl whisk the hot coffee and cocoa until smooth. Add the brown and white sugars, olive oil, flaxseed mixture, and vanilla and whisk to combine.
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Add the wet ingredients into the large bowl with the flour. Stir with a whisk or fork until well-combined.
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Fold in the chopped chocolate.
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Pour the batter into the prepared baking dish. Drop about 9-10 small spoonfuls of peanut butter onto the batter. Use the tip of a knife to gently swirl the peanut butter into the brownie batter.
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Bake for 35-40 minutes or until a toothpick comes out clean. Be careful to avoid overbaking- start checking the brownies about 5 minutes before you think they're going to be done.
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Cool completely on a wire rack. Refrigerate the brownies for at least 30 minutes prior to cutting for best results.
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Remove the brownies from the pan by lifting the parchment paper overhang, and place on a large cutting board for easy slicing. I cut 6 rows of 4 brownies to make 24 even squares.
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Store brownies at room temperature for 3-5 days, in the refrigerator for up to a week, or in the freezer for up to 3 months. I enjoy eating these brownies cold for extra fudginess 🙂
Recipe Notes
- For regular chocolate brownies, omit the peanut butter and bake as directed.
- You can substitute 2 eggs instead of the 4 tablespoons flaxseed and 1/3 cup water.
- If you don't have light or regular olive oil, use canola oil instead.
- Alternate flavoring suggestions: chopped nuts or crushed candy pieces. Or, top with sprinkles before baking for a festive look!
- For vegan brownies be sure to use dairy-free chopped chocolate (such as 85% Lindt dark chocolate) or dairy-free chocolate chips.
- For gluten-free brownies use a gluten-free flour substitute instead of the all-purpose flour.
- You can't taste the coffee flavor in the brownies, but if you don't have coffee on hand, use hot water instead. I usually use decaf instant coffee for baking to keep things simple.
- The Nutrition Facts for 1 brownie are: 175 calories, 11 grams fat, 21 grams carbohydrate, 2 grams fiber, 3 grams protein. (Using 85% chopped dark chocolate).
Sarah, those look delicious! And I have some of your home-made peanut butter on hand I could use. Do you grind the flaxseed or can you buy it already ground?
Homemade peanut butter would be delicious in these brownies! I buy my flaxseed already ground because it’s so convenient, you can find it at most major stores. Just make sure the packaging isn’t see-through (you don’t want light to get into the flaxseed), and store it in the fridge or freezer. Taking those precautions is important because once the seeds are ground it’s easy for the fats to degrade.
Hi Sarah,
Made these yesterday. In case anyone is curious as to how these come out using less white sugar I can pass on my experience. I reduced the white sugar down to 2/3 c and my brown sugar was super lightly packed. I also reduced the added chocolate to 1/2 cup. They came out more cakey (but hey a brownie is a brownie who’s gonna quibble?). What I love about the PB swirl is no added confectioner’s sugar like in the majority of recipes I have seen. It is used “au naturel” which is great because the PB brand I use has no salt or sugar. I will make these again for sure YUMMO!!!!!