Go Back
Brownie Recipe No Butter

Fudgy Brownies Without Butter (That Still Taste Incredible) Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 16 servings
Calories: 195
Ingredients Method Notes

Ingredients
  

  • 1/2 cup (120 ml) vegetable oil
  • 1 cup (200 g) granulated sugar
  • 1/2 cup (110 g) packed light brown sugar
  • 2 large eggs, at room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95 g) all-purpose flour
  • 1/2 cup (45 g) unsweetened cocoa powder
  • 1/2 tsp espresso powder (optional)
  • 1/4 tsp salt
  • 1/2 cup (85 g) semisweet chocolate chips, plus extra for topping

Method
 

  1. Preheat oven to 350°F (175°C). Line an 8-inch square metal pan with parchment, leaving overhang.
  2. In a large bowl, whisk the oil, both sugars, eggs, and vanilla for 1 minute until smooth and glossy.
  3. Add flour, cocoa, espresso powder (if using), and salt. Fold with a spatula for about 30 seconds, just until no dry streaks remain.
  4. Fold in chocolate chips for about 10 seconds, then scrape batter into the pan. Press extra chips on top.
  5. 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.

Notes

The brownies will look underbaked in the center when you pull them out; that’s exactly how you get an ultra-fudgy texture. Cool completely before slicing for the neatest squares, or dig in warm if you prefer gooey brownies.