Olive Oil Blondies with Chocolate Frosting (Dairy-free)

Heyyyy readers: I’m baaaack.

I know, I know. It’s been a while. I try not to let so much time pass between posts… but sometimes that’s just how life goes. Lucky for you, I did bake a bit this past month, even if I didn’t get around to blogging about it. So, you can expect to see many new recipes in the coming weeks. Wahoo!

Now, on to today’s treat. This blondie recipe swaps in olive oil for more standard dessert fats like butter, vegetable oil, etc. The result is a flavorful, moist blondie base with an unusual amount of depth for a relatively plain batter. Olive oil adds a nice richness to batters, and a slightly earthy hint, too.

I’m always a fan of olive oil desserts, but there’s one more perk to olive oil that was particularly important this time around: it’s dairy-free. And for this specific baking occasion, that’s exactly what I needed. I was charged with bringing dessert to a dinner party that had a strict no-dairy policy. I had a hunch olive oil would be the right solution. Since the original blondie recipe’s frosting does include dairy, I did a little Googling to find a proper frosting alternative. The frosting I swapped in uses a butter substitute and non-dairy milk to produce a fabulous, spreadable texture. I dialed up the cocoa a bit to make it a little more chocolate-y and was rather pleased.

These are a really satisfying treat with a unique flavor profile. Whether you’re hunting for dairy-free desserts or just looking for a new twist on blondies, you’ve got to give these a try.

Olive Oil Blondies with Chocolate Frosting (Dairy-free)

Original recipe:  My name is Yeh for the blondie base; The Crafting Foodie for the frosting.  I’ve rewritten things a bit and added commentary. 

Yield: 16 blondies 

Suggested equipment: Mixer 

Total Time: ~70 minutes 

Cook Time: ~35 minutes 



  • 2 cups flour
  • 2 cups lightly-packed dark brown sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking powder
  • 1 cup olive oil (I prefer baking with light or standard olive oil vs. extra virgin)
  • 3 large eggs
  • 2 teaspoons vanilla extract


Note that these proportions were from a cake recipe so I had a lot of extra frosting! I froze my leftovers, but if you want to cut back, try halving this recipe.

  • 2 cups non-dairy, non-hydrogenated butter substitute, softened (I used Earth Balance)
  • 7 cups powdered sugar
  • 1 cup plus 1 tsp unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 tbs vanilla extract
  • 1/2 cup non-dairy milk (I used soy, but you could also use almond or rice milk)

Step by Step Directions

Make your blondies 

  1. Preheat your oven to 350F
  2. Grease and line an 8-inch square pan
  3. Whisk your dry ingredients in a big bowl
  4. In a separate bowl, whisk together all of your wet ingredients
  5. Stir your wet ingredients into your dry ingredients. Keep stirring lightly until everything is mixed together
  6. Pour your batter into a greased and lined 8-inch square pan
  7. Bake 30-35 minutes. I started checking at 30 minutes, and it took 32 minutes overall
  8. Let the blondies cool in the pan all the way before you frost them

Make your frosting 

  1. Sift your powdered sugar and cocoa in a large bowl
  2. Beat your non-dairy butter substitute for a few minutes until it’s nice and creamy
  3. Add the sugar/cocoa mixture to your butter
  4. In a small bowl, mix your non-dairy milk, vanilla and salt until the salt is completely dissolved
  5. Add the milk mixture to your butter mixture
  6. Mix until you achieve your desired consistency. It should be smooth and creamy so it’s easy to spread!
  7. Frost those beautiful blondies, and enjoy!

These should keep for up to a week if you store them in your fridge.



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