Brownies. Just the word conjures up images of fudgy squares, rich chocolate, and the perfect afternoon treat. But what if you don't have butter? Fear not, fellow chocolate lovers! This recipe delivers decadent, chewy brownies using oil instead of butter, proving that amazing brownies are totally achievable without traditional ingredients.
This recipe focuses on creating a supremely moist and chewy brownie, perfect for those who prefer a softer texture. Oil contributes to a wonderfully tender crumb, resulting in a brownie that's both intensely chocolatey and delightfully easy to make. Let's dive in!
Ingredients:
- 1 cup (2 sticks) unsalted butter, melted and cooled (OR 1 cup vegetable oil – see note below)
- 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 (semi-sweet, milk chocolate, dark chocolate – your choice!)
- Optional: Nuts, espresso powder, or other mix-ins
Note: While this recipe is written with melted butter, you can easily substitute with 1 cup of vegetable oil (or another neutral-flavored oil) for a fantastic oil-based brownie. The oil will yield a slightly different texture, resulting in a chewier, more intensely chocolatey brownie. The oil also contributes to a longer shelf life.
Instructions:
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Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch baking pan. This step prevents sticking and ensures easy removal of your perfectly baked brownies.
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Combine Wet Ingredients: 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, followed by the vanilla extract. Make sure everything is thoroughly incorporated.
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Add Dry Ingredients: 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. Be careful not to overmix – a few lumps are okay!
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Stir in Chocolate Chips (and other Mix-Ins): Gently fold in the chocolate chips and any other desired mix-ins (nuts, espresso powder, etc.).
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Bake: Pour the batter into the prepared pan and spread evenly. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs attached (it shouldn't be completely clean). Overbaking will result in dry brownies, so keep a close eye on them during the last few minutes.
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Cool & Cut: Let the brownies cool completely in the pan before cutting into squares. This allows them to set properly and makes cutting much easier.
Frequently Asked Questions:
Can I use different types of oil?
Yes! While vegetable oil is a great neutral option, you can experiment with other oils like canola oil or even coconut oil (for a subtle coconut flavor). Keep in mind that strongly flavored oils might impact the overall taste of 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.
What makes brownies chewy?
The combination of brown sugar (which adds moisture), oil (which creates a tender crumb), and not overbaking are key to achieving that perfect chewy texture.
Can I make these brownies vegan?
Yes! Simply substitute the eggs with a flax egg (1 tablespoon flaxseed meal mixed with 3 tablespoons water) or applesauce. You may need to adjust the baking time slightly.
Can I freeze brownies?
Absolutely! Cool the brownies completely, wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container. They can be frozen for up to 2 months. Thaw them at room temperature before serving.
This recipe provides a delicious and versatile base for your brownie baking adventures. Experiment with different chocolate types, mix-ins, and even frosting to create your perfect brownie masterpiece! Enjoy!
