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Fudgy brownies without butter cut into squares on parchment paper
iwannabake.com

Brownies Without Butter

These brownies without butter use oil for a fudgy, chewy texture and a shiny crackly top. One bowl, basic pantry ingredients, and ready in about 35 minutes plus cooling.
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Prep Time 10 minutes
Cook Time 25 minutes
30 minutes
Total Time 1 hour 5 minutes
Servings: 16 (unit: brownies)
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1/2 cup neutral oil vegetable, canola, or light olive oil (120 ml)
  • 1 cup granulated sugar 200 g
  • 2 large eggs room temperature
  • vanilla extract
  • 1/2 cup unsweetened cocoa powder 45 g, sifted
  • 1/2 cup all-purpose flour 65 g, spooned and leveled
  • baking powder
  • fine salt
  • 1/2 cup semi-sweet chocolate chips 85 g

Equipment

  • 8x8-inch metal baking pan; parchment paper; large mixing bowl; whisk; rubber spatula; sifter or fine mesh sieve

Method
 

  1. 1. Heat the oven to 350°F (175°C). Line an 8x8-inch metal pan with parchment paper, leaving an overhang on two sides.
    2. In a large bowl, whisk the oil and sugar for 30 seconds. Add the eggs and vanilla and whisk for 1 minute, until slightly thick and pale.
    3. Sift the cocoa powder over the bowl. Add the flour, baking powder, and salt. Fold with a spatula until just combined and no dry streaks remain. The batter will be thick and glossy.
    4. Fold in the chocolate chips. Spread the batter evenly into the prepared pan.
    5. Bake for 22 to 26 minutes, until the edges are set and a toothpick in the center comes out with a few moist crumbs.
    6. Cool in the pan for at least 30 minutes. Lift out using the parchment and cut into 16 squares.

Notes

⦁ Pan: Use a metal 8x8-inch pan. For glass, bake at 325°F and start checking at 22 minutes.
⦁ Flour: Spoon and level the flour. Too much flour makes brownies cakey.
⦁ Oil: Use neutral oil for the best chocolate flavor. Extra-virgin olive oil adds a peppery taste.
⦁ Storage: Airtight at room temperature up to 3 days, refrigerated up to 1 week.
⦁ Freezing: Wrap squares individually and freeze up to 3 months. Thaw at room temperature for about 30 minutes.
⦁ Doubling: Double everything and bake in a 9x13-inch pan for 28 to 32 minutes.