Fudgy Brownies Without Butter (That Still Taste Incredible)
This brownie recipe no butter delivers deeply chocolaty, fudgy squares with crackly tops, using oil instead of butter.
You don’t need butter to get that rich, dense crumb we all love in a brownie. This one comes together in one bowl and bakes up just as gooey as the classic.
Why These No-Butter Brownies Work
Oil keeps brownies moist for days longer than butter, so these stay fudgy even on day three. The combination of granulated and brown sugar gives you both that shiny top and a soft chew.
There’s no melting butter or waiting for it to cool, so the batter comes together fast. And because the flavor relies on good cocoa and chocolate chips, you don’t miss the butter at all.
Ingredients
- 1/2 cup (120 ml) vegetable oil: canola or any neutral oil works; melted coconut oil for a subtle coconut flavor
- 1 cup (200 g) granulated sugar: dissolves fully for that crackly top
- 1/2 cup (110 g) packed light brown sugar: adds chew and a hint of molasses
- 2 large eggs, at room temperature: cold eggs won’t emulsify as well with the oil
- 1 tsp vanilla extract: use pure vanilla for best flavor
- 3/4 cup (95 g) all-purpose flour: spooned and leveled; too much flour makes cakey brownies
- 1/2 cup (45 g) unsweetened cocoa powder: Dutch-process for deeper color and smooth taste, but natural works too
- 1/2 tsp espresso powder: optional, enhances chocolate without coffee flavor
- 1/4 tsp salt: flaky sea salt or table salt
- 1/2 cup (85 g) semisweet chocolate chips: plus a few extra for the top
Variations / Substitutions
- Swap the oil: use melted coconut oil for a faint coconut note, or a light olive oil in a pinch (the flavor may come through).
- Skip the chocolate chips: stir in 1/2 cup chopped walnuts or pecans for a nutty crunch.
- Go dairy-free: ensure chocolate chips are dairy-free; the rest is already butter-free.
- Gluten-free: replace flour with a 1:1 gluten-free baking flour blend.
For a classic butter version, try my Fudgy Butter Brownies.
How to Make Brownies Without Butter
Step 1: Whisk the Wet Mix
Preheat your oven to 350°F (175°C) and line an 8-inch square metal baking pan with parchment paper, leaving overhang on two sides. In a large bowl, whisk together the 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup brown sugar, 2 eggs, and 1 teaspoon vanilla for about 1 minute, until the mixture looks smooth, glossy, and slightly pale.
The batter should feel thick and cohesive, not separated. That smooth emulsion is what gives you that shiny, crinkly top later.
Step 2: Stir in the Dry Ingredients
Add the 3/4 cup flour, 1/2 cup cocoa powder, 1/2 teaspoon espresso powder (if using), and 1/4 teaspoon salt directly into the wet mixture. Switch to a rubber spatula and fold gently for about 30 seconds, just until no dry streaks remain.
The batter will be thick and a little stiff, almost like a thick chocolate frosting. Stop as soon as the flour disappears; overmixing can make the brownies tough.
Step 3: Fold in the Chocolate
Scatter the 1/2 cup chocolate chips over the batter and fold for about 10 seconds to distribute them evenly. Save a handful to press on top before baking.
The chips will start to soften just from the warmth of the batter, which is a sign everything is at the right temperature.
Step 4: Bake the Brownies
Scrape the batter into the prepared pan and spread it into an even layer with the spatula. Press the reserved chocolate chips onto the surface. Bake on the middle rack for 22 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs attached (not wet batter).
The top will be glossy and cracked around the edges, and the center will still look slightly underdone. That’s exactly right; it will set as it cools and stay fudgy.
Step 5: Cool and Slice the Brownies
Let the brownies cool in the pan on a wire rack for at least 30 minutes before lifting them out by the parchment overhang. Slice into 16 squares with a sharp knife, wiping the blade between cuts for clean edges.
When you lift that first square, you’ll see the dense, fudgy crumb and the paper-thin crackly top. Serve them warm or at room temperature.
Tips for the Fudgiest No-Butter Brownies
- Use a metal pan for the most even browning; glass pans hold heat longer and can overbake the edges.
- Bring the eggs to room temperature quickly by placing them in a bowl of warm water for 5 minutes. They’ll emulsify with the oil much better that way.
- Store any leftovers with a slice of bread in the container to keep them soft for days.
Bake times by pan:
| Pan Size / Material | Bake Time |
|---|---|
| 8×8-inch metal | 22–25 mins |
| 8×8-inch glass | 25–28 mins |
| 9×9-inch metal | 18–20 mins |
Storing Leftover Brownies
- Refrigerate: keep in an airtight container for up to 5 days. Chilling actually intensifies the fudgy texture.
- Reheating: microwave a square for 10 to 15 seconds to get that just-baked meltiness back.
- Serve cold: straight from the fridge, they taste like dense chocolate fudge squares.
Frequently Asked Questions
Can I use butter instead of oil?
Yes, you can swap in an equal amount of melted unsalted butter. It will taste more traditional, but the brownies will be slightly firmer when cold.
Why did my brownies turn out cakey?
Cakey brownies usually mean too much flour or overmixing. Spoon the flour into your measuring cup and level it off; don’t scoop directly from the bag. And fold just until combined.
Can I double this recipe?
Absolutely. Use a 9×13-inch pan and bake for about 28 to 32 minutes, checking at 28 minutes for doneness. The center may need a few extra minutes.
Do I need to use espresso powder?
No, it’s optional. It deepens the chocolate flavor without adding coffee taste. You can skip it with no other changes.
Fudgy Brownies Without Butter (That Still Taste Incredible) Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving overhang.
- In a large bowl, whisk the oil, both sugars, eggs, and vanilla for 1 minute until smooth and glossy.
- Add flour, cocoa, espresso powder (if using), and salt. Fold with a spatula for about 30 seconds, just until no dry streaks remain.
- Fold in chocolate chips for about 10 seconds, then scrape batter into the pan. Press extra chips on top.
- Bake for 22–25 minutes, until a toothpick comes out with moist crumbs. Cool in pan 30 minutes, then lift out and slice into squares.
