Brownies Without Butter

Yes, you can make brownies without butter, and they come out fudgier than you might expect. Swapping butter for oil gives you a dense, chewy brownie with a shiny, crackly top, and you can mix the whole batch in one bowl without melting anything on the stove.
This recipe was built around oil from the start, so you are not guessing at a substitution ratio. It uses basic pantry ingredients, bakes in an 8×8 pan, and makes 16 squares. Below you will find the full recipe, a butter-versus-oil comparison, ingredient swaps, and fixes for the most common brownie problems.

Can You Make Brownies Without Butter?

You can. Oil is pure fat, while butter is roughly 80% fat with the rest mostly water and milk solids. In brownies, that difference shows up in the texture:
⦁ Oil brownies stay moist and fudgy for days because oil stays liquid at room temperature.
⦁ Butter brownies taste richer and a little more caramelized, but they firm up as they cool because butter solidifies.
If you want the deepest chocolate flavor and a soft chew that lasts, oil is a great choice. You only give up a little buttery flavor, and good cocoa and vanilla make up for most of it.

Butter vs. Oil in Brownies

Ingredients for Brownies Without Butter

You probably have everything in your pantry already. Use room temperature eggs so they blend smoothly into the oil and sugar.
⦁ Neutral oil (vegetable, canola, or light olive oil): 1/2 cup (120 ml)
⦁ Granulated sugar: 1 cup (200 g)
⦁ Large eggs: 2, at room temperature
⦁ Vanilla extract: 2 teaspoons
⦁ Unsweetened cocoa powder: 1/2 cup (45 g)
⦁ All-purpose flour: 1/2 cup (65 g), spooned and leveled
⦁ Baking powder: 1/4 teaspoon
⦁ Fine salt: 1/2 teaspoon
⦁ Semi-sweet chocolate chips: 1/2 cup (85 g)

How to Make Brownies Without Butter

The full printable recipe card is below. Here is the process with the visual cues to watch for.

1. Prep the pan. Heat the oven to 350°F (175°C). Line an 8×8-inch metal pan with parchment, leaving an overhang on two sides so you can lift the brownies out later.
2. Whisk the wet ingredients. In a large bowl, whisk the oil and sugar for about 30 seconds. Add the eggs and vanilla and whisk for a full minute. The mixture should look thicker and slightly paler. This step helps create the shiny, crackly top.
3. Add the dry ingredients. Sift the cocoa powder over the bowl, then add the flour, baking powder, and salt. Fold with a spatula until just combined. The batter will be thick, glossy, and dark, closer to frosting than cake batter.
4. Fold in the chips. Stir in the chocolate chips, then spread the batter into the pan and smooth the top.
5. Bake. Bake for 22 to 26 minutes. The edges should look set and slightly pulled from the pan, and a toothpick inserted in the center should come out with a few moist crumbs, not wet batter.
6. Cool. Let the brownies cool in the pan for at least 30 minutes before lifting them out and cutting. Cutting too soon makes them gooey and messy.

Expert Tips for Fudgy Oil Brownies

⦁ Use a metal pan. Glass holds heat longer and can overbake the edges. If you only have glass, lower the oven to 325°F and start checking at 22 minutes.
⦁ Measure flour carefully. Spoon it into the cup and level it off. Packed flour is the number one cause of dry, cakey brownies.
⦁ Choose a neutral oil. Vegetable or canola oil lets the chocolate shine. Extra-virgin olive oil can taste peppery.
⦁ Do not overmix after adding flour. Stop as soon as you no longer see dry streaks.
⦁ Pull them early rather than late. Brownies keep cooking in the hot pan. A slightly soft center turns fudgy as it cools.
⦁ For clean slices, chill the cooled brownies for 20 minutes, then cut with a sharp knife wiped clean between cuts.

Common Mistakes to Avoid

⦁ Skipping the one-minute whisk with the eggs, which leaves a dull top.
⦁ Overbaking until the toothpick is completely clean, which gives dry, crumbly brownies.
⦁ Using Dutch-process cocoa without checking the label. It works here, but the brownies will taste slightly milder and darker.
⦁ Cutting while hot, which smears the center and tears the edges.

Variations

⦁ Double chocolate: Use 3/4 cup chocolate chips instead of 1/2 cup.
⦁ Peanut butter swirl: Dollop 2 tablespoons of creamy peanut butter on top and drag a knife through it.
⦁ Espresso brownies: Add 1 teaspoon of instant espresso powder with the cocoa to deepen the chocolate flavor.
⦁ Walnut brownies: Fold in 1/2 cup chopped walnuts with the chips.
⦁ Dairy-free: Use dairy-free chocolate chips. The rest of the recipe is already butter-free and milk-free.

Serving Suggestions

Serve warm with vanilla ice cream, or cool with a glass of cold milk. For a simple dessert, top a square with whipped cream and a few raspberries. A pinch of flaky salt on top right after baking adds a nice contrast.

How to Store Brownies Without Butter

⦁ Room temperature: Store in an airtight container for up to 3 days. Because oil stays soft, they do not dry out as fast as butter brownies.
⦁ Refrigerator: Keep for up to 1 week. Let them sit out for 10 minutes before eating if you prefer them softer.

Can You Freeze Them?

Yes. Wrap individual squares tightly in plastic wrap, then place them in a freezer bag for up to 3 months. Thaw at room temperature for about 30 minutes, or warm for 10 seconds in the microwave.

Troubleshooting: Why Did My Brownies Turn Out Wrong?

My brownies are greasy.

Too much oil or an inaccurate measurement is the usual cause. Measure the oil in a liquid measuring cup and stop at 1/2 cup. Letting the pan cool fully also helps the oil settle back into the crumb.

My brownies are cakey.

Too much flour or too much mixing after adding it. Spoon and level the flour and fold gently. For more on this, see our guide on why brownies turn out cakey.

My brownies are dry.

They were likely overbaked by a few minutes. Check early, and pull them when the toothpick shows moist crumbs. Our how to fix dry brownies guide covers rescue options.

There is no shiny, crackly top.

The eggs and sugar were not whisked long enough. Whisk for a full minute after adding the eggs, until the mixture looks slightly thick and pale.

Brownies Without Butter FAQ

What can I use instead of butter in brownies?

Neutral oil is the easiest swap and works especially well in brownies. Melted coconut oil and avocado oil also work. Applesauce can replace part of the oil but makes the texture cakier.

Do oil brownies taste different?

Slightly. You lose some buttery richness, but the chocolate flavor comes through more clearly. Many people prefer the chewy, fudgy texture.

Can I use olive oil in brownies?

Yes, but choose light olive oil. Extra-virgin olive oil can add a noticeable peppery taste, which some people enjoy with dark chocolate.

How do I know when brownies are done?

The edges look set, the top has a dry sheen, and a toothpick in the center has a few moist crumbs. The center may still look slightly soft; it firms up as it cools.

Can I double the recipe?

Yes. Double all ingredients and bake in a 9×13-inch pan for about 28 to 32 minutes, checking early.

More Brownie Recipes and Baking Guides

⦁ Small Batch Brownies (internal link: /small-batch-brownies/)
⦁ Why Are My Brownies Cakey? (internal link: /why-are-my-brownies-cakey/)
⦁ How to Fix Dry Brownies (internal link: /how-to-fix-dry-brownies/)
⦁ Cookies Without Brown Sugar (internal link: /cookies-without-brown-sugar/)