Brownies. That fudgy, decadent treat that's the perfect ending to any meal or the ultimate comfort food. And while many brownie recipes call for butter, using oil results in an incredibly moist, chewy, and intensely chocolatey texture that's hard to beat. This recipe delivers just that – a brownie so good, you'll be making it again and again.
This recipe is designed to answer all your burning questions about oil-based brownies, ensuring you create the perfect batch every time. Let's dive in!
What kind of oil is best for brownies?
This is a common question, and the answer is: it depends on your preference! Many oils work well in brownies, each imparting a slightly different flavor profile:
- Vegetable Oil: This is the most neutral option, resulting in a classic brownie flavor. It's readily available and affordable.
- Canola Oil: Similar to vegetable oil, canola oil offers a mild flavor and helps create a moist crumb.
- Coconut Oil: If you enjoy a subtle coconut flavor, coconut oil is a fantastic choice. Be sure to use refined coconut oil, as unrefined can have a strong coconut taste that might overpower the chocolate. Note that coconut oil will solidify at room temperature, so it might be best for a colder climate.
Why use oil instead of butter in brownies?
Oil-based brownies often win the "chewy" crown because oil contributes a unique texture. Here's the breakdown:
- Increased Moisture: Oil keeps brownies incredibly moist, preventing them from drying out. Butter, while delicious, contains water, which can evaporate during baking, leading to a drier result.
- Chewier Texture: The lack of water in oil contributes to a chewier texture compared to butter-based brownies.
- Easier Mixing: Oil creates a smoother batter, making the mixing process a breeze.
How do I make oil-based brownies from scratch?
Here's my recipe for incredibly chewy, oil-based brownies:
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted (or 1 cup vegetable oil)
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup chocolate chips (optional, but highly recommended!)
Instructions:
- Preheat your oven to 350°F (175°C) and grease/flour a 9x13 inch baking pan.
- In a large bowl, whisk together the melted butter (or oil), granulated sugar, and brown sugar until well combined.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, cocoa powder, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Don't overmix!
- Stir in the chocolate chips (if using).
- Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Let the brownies cool completely in the pan before cutting and serving.
Are oil-based brownies healthier than butter-based brownies?
While oil-based brownies might seem healthier due to the absence of dairy, it’s crucial to remember that the overall health benefits depend on the type of oil used and the total amount of sugar and chocolate. Using a healthier oil like avocado oil will have more benefits than using vegetable oil. Ultimately, brownies remain a treat, best enjoyed in moderation.
Can I use different types of chocolate chips?
Absolutely! Feel free to experiment with different types of chocolate chips, such as milk chocolate, dark chocolate, or even white chocolate. You can also add chopped nuts, dried fruit, or other mix-ins to customize your brownies.
How do I store leftover brownies?
Store leftover brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
This comprehensive guide should help you bake the perfect oil-based brownies. Remember to adjust baking time depending on your oven and desired level of fudginess. Enjoy!
