Brownie Recipe No Butter

I’ve always found myself reaching for this brownie recipe no butter when a chocolate craving hits, proving you don’t need a stick of butter for pure fudgy bliss. The aroma of warm spices and rich chocolate fills my kitchen, making these a truly irresistible treat. This incredible brownie recipe no butter is your delicious secret weapon, delivering incredible fudgy texture and deep chocolate flavor with simple pantry staples. Perfect for busy families, health-minded bakers, or anyone who loves a gooey brownie without the fuss, these are a true family-friendly hit. Transform everyday ingredients into a decadent dessert that will disappear in minutes. It’s the kind of home-baked magic that brings smiles to every face at the table, a beloved recipe in our community!

What You’ll Need for This Brownie Recipe No Butter

This simple brownie recipe no butter relies on common kitchen ingredients to deliver maximum flavor and fudginess. Here’s a look at what we’re using:

• All-purpose flour: 180 g (1 ½ cups), provides the essential structure for your brownies. (Swap: For a gluten-free option, use a 1:1 gluten-free baking blend.)
• Unsweetened cocoa powder: 60 g (½ cup), for that deep, intense chocolate flavor. (Premium Upgrade: Use Dutch-processed cocoa for a darker color and milder chocolate taste.)
• Granulated sugar: 200 g (1 cup), sweetens the brownies and contributes to their chewy texture.
• Light brown sugar: 100 g (½ cup, packed), adds moisture and a subtle caramel note, enhancing fudginess.
• Baking powder: 5 g (1 teaspoon), gives a slight lift, ensuring the brownies aren’t too dense.
• Fine sea salt: 3 g (½ teaspoon), balances the sweetness and brings out the chocolate flavor.
• Large eggs: 2, bind the ingredients and add richness, crucial for a tender crumb.
• Vegetable oil: 120 ml (½ cup), replaces butter, providing essential moisture for a truly fudgy brownie recipe no butter. (Swap: Canola or sunflower oil work perfectly; I sometimes use avocado oil for a slightly different richness.)
• Alcohol-free vanilla extract: 5 ml (1 teaspoon), enhances all the other flavors.
• Hot water or freshly brewed hot coffee: 60 ml (¼ cup), deepens the chocolate flavor and creates a smooth batter.
• Sweetened condensed milk: 200 ml (about 2/3 cup), the base for our luscious chai swirl, adding sweetness and creaminess.
• Ground cinnamon: 2.5 g (½ teaspoon), adds warmth and a signature chai spice note.
• Ground ginger: 2.5 g (½ teaspoon), offers a zesty, aromatic kick.
• Ground cardamom: 1.25 g (¼ teaspoon), for a distinctive, fragrant floral spice.
• Ground cloves: 0.5 g (⅛ teaspoon), brings a warm, intense spice depth.
• Pinch ground black pepper: (Optional), for added depth and a subtle spicy finish to the chai swirl.
• Alcohol-free vanilla extract (for the swirl): 2.5 ml (½ teaspoon), further enhances the spiced swirl.
• Garnish: A pinch of ground cinnamon for dusting, or reserved chai spiced condensed milk for drizzling, for that extra touch.

Premium Upgrades:

For an elevated experience, consider using high-quality dark cocoa powder for a deeper flavor. Organic eggs or a good quality avocado oil can also enhance the overall richness and mouthfeel of this brownie recipe no butter.

Budget-Friendly Swaps:

Don’t fret if you’re missing specific items. Store-brand cocoa works beautifully, and if you’re out of vegetable oil, any neutral-tasting oil like canola or sunflower oil is a great stand-in. No vanilla? A pinch of instant coffee can surprisingly deepen the chocolate flavor.

Freshness Insights:

Always use fresh eggs for the best binding and texture. Ensure your baking powder isn’t expired for proper lift, which helps achieve that perfect balance between fudgy and slightly chewy. Good quality cocoa powder is key for the best chocolate taste in these no butter brownies.

Step-by-Step Method Made Simple

Creating these incredible brownies is straightforward. Just follow these steps for a perfect batch every time.

1. Preheat Oven (5 minutes prep): Preheat your oven to 175°C (350°F). Line an 20×20 cm (8×8 inch) square baking pan with parchment paper, leaving an overhang on two sides to easily lift the brownies out later. Lightly grease any exposed pan surfaces. This takes about 2 minutes to ensure even baking and easy removal.
2. Combine Dry Ingredients (2 minutes): In a large bowl, whisk together the all-purpose flour, unsweetened cocoa powder, granulated sugar, light brown sugar, baking powder, and fine sea salt until well combined and no lumps of brown sugar remain. The mixture should look uniform and lightly colored.
3. Add Wet Ingredients (3 minutes): In a separate medium bowl, whisk together the eggs, 5 ml (1 teaspoon) vegetable oil, 5 ml (1 teaspoon) alcohol-free vanilla extract, and hot water (or coffee) until smooth and uniform. Pour these wet ingredients into the dry. Mix with a spatula or whisk until just combined; do not overmix, as overmixing can lead to tough brownies. A few streaks of flour are acceptable, and my children often help with this step, learning not to stir too vigorously!
4. Prepare the Chai Swirl (3 minutes): In a small bowl, combine the 200 ml (about 2/3 cup) sweetened condensed milk (reserving 1-2 tablespoons for garnish if using), 2.5 g (½ teaspoon) ground cinnamon, 2.5 g (½ teaspoon) ground ginger, 1.25 g (¼ teaspoon) ground cardamom, 0.5 g (⅛ teaspoon) ground cloves, optional pinch of black pepper, and 2.5 ml (½ teaspoon) alcohol-free vanilla extract. Whisk until smooth to create the fragrant Chai Spiced Condensed Milk Swirl.
5. Assemble the Swirl (2 minutes): Pour about two-thirds of the brownie batter into the prepared baking pan, spreading it evenly. Drop spoonfuls of about two-thirds of the Chai Spiced Condensed Milk Swirl mixture over the batter. Gently dollop the remaining brownie batter over the swirl. Spoon the remaining Chai Spiced Condensed Milk Swirl over the top layer of batter, creating a beautiful contrast.
6. Swirl and Bake (25-30 minutes): Using a knife or skewer, gently swirl through the batter and condensed milk layers, creating marbled patterns without overmixing the distinct components. Be careful not to scrape the bottom of the pan. Bake for 25-30 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist crumbs attached (not wet batter). The center should still be slightly fudgy, with a warm, chocolatey aroma filling your kitchen.
7. Cool and Slice (30-60 minutes cooling): Remove the pan from the oven and let the brownies cool completely in the pan on a wire rack. This is crucial for proper setting and a truly fudgy texture. Once cool, use the parchment paper overhang to lift the brownies out of the pan. Cut the cooled brownies into 16 squares, ready to serve.

Faster Method:

Don’t want to wait for cooling? If you love warm, gooey brownies, don’t wait for them to cool completely. Just know they’ll be messier to cut, but still delicious! This is a great option for a spontaneous dessert or quick meals.

Healthier Twist:

To reduce sugar, consider cutting back by ¼ cup in the main batter. You can also add a handful of chopped nuts for extra fiber and a satisfying crunch. These small tweaks make it a hearty dessert with added benefits.

Troubleshooting:

• Dry Brownies? You likely overbaked them. Keep a close eye on the clock and use the toothpick test for moist crumbs. If your oven runs hot, reduce baking time by a few minutes.
• Crumbly Brownies? This could be due to overmixing or an imbalance of oil/eggs. Ensure you follow ingredient amounts precisely and mix gently until just combined.
• Too Cakey? Ensure you’re not using too much baking powder. This brownie recipe no butter aims for fudginess, so just a little leavening is all you need for that perfect chewy texture.

Perfect Occasions and Serving Inspiration

These easy brownies are ideal for weeknight desserts or lunchbox treats. My kids love when I pack these in their lunchboxes; they disappear fast! Serve warm with vanilla ice cream or a tall glass of cold milk.

• Storage: Store leftover brownies in an airtight container at room temperature for 3-4 days.
• Freezing: Freeze individual brownie squares in a freezer-safe bag for up to 3 months.
• Meal Prep: Thaw at room temperature or gently warm in the microwave. This brownie recipe no butter makes excellent easy meal prep for busy families.

Nutrition & Everyday Wellness Benefits

Indulge in a delicious treat supporting your wellness goals. This brownie recipe no butter offers a delightful way to satisfy cravings within balanced eating, a hearty dessert for healthy eating families.

• Lighter Feel: Using oil instead of butter can feel lighter; portion control also helps manage intake.
• Heart-Healthy Options: Substituting butter with vegetable oil, especially avocado or olive oil, offers a better fat profile.
• Adaptable: Easily made gluten-free with a 1:1 gluten-free flour blend. Add ¼ cup unflavored protein powder for high-protein snacks.
• Simple Ingredients: A wholesome choice for families seeking easy dinner ideas with a homemade dessert.

Why This Recipe Works for You

This easy brownie recipe no butter simplifies and sweetens your kitchen. It saves time and helps you eat better without sacrificing flavor, perfect for family meals.

• Quick & Convenient: Ready in under an hour, perfect for last-minute cravings or busy weeknights.
• Pantry-Friendly: Uses common ingredients you likely already have, no special trips to the store needed.
• Health-Conscious Choice: A delicious way to enjoy brownies with less saturated fat, making it a smarter dessert.
• Family Favorite: A universally loved treat that everyone will ask for again and again.

Smart Upgrades and Adjustments

For super fudgy brownies, slightly underbake them so they’re still a bit gooey. Chill for cleaner slices, ensuring neat squares every time.

• Flavor Variations: Stir in a cup of chocolate chips or a tablespoon of espresso powder to deepen the chocolate flavor.
• Diet Adaptations: For low-carb, use a sugar substitute and almond flour (adjust liquid). Make vegan with flax eggs.

Reader Q&A

Can I prepare this brownie recipe no butter ahead of time?

Yes, absolutely! These brownies are fantastic made a day in advance. Their flavor often deepens overnight, making them an even more satisfying treat.

Is this brownie recipe no butter good for meal prep?

Yes, it’s excellent for meal prep. Slice and portion into individual containers for grab-and-go treats throughout the week or freeze for later enjoyment.

What’s the best way to store this brownie recipe no butter?

Store in an airtight container at room temperature for up to 4 days to maintain freshness. Freeze for longer enjoyment, up to 3 months. Thaw at room temperature.

Are there healthier substitutes for this brownie recipe?

You can use whole wheat flour or reduce the sugar content by ¼ cup. Incorporate chopped nuts or seeds. Greek yogurt can also replace some of the oil for moisture.

Can I use other types of oil for this no butter brownie recipe?

Yes, neutral oils like canola, sunflower, or avocado oil work well. Coconut oil can also be used, but it melts first and might add a slight coconut flavor.

How do I know when the brownies are perfectly baked?

A toothpick inserted into the center should come out with moist crumbs, not wet batter. Edges set, center slightly soft for fudginess. I find chilling them for 30 minutes after baking makes for the neatest, fudgiest slices.

What makes this brownie recipe no butter so fudgy?

The combination of oil, eggs, and cocoa powder without excessive flour creates a rich, dense texture. Oil instead of butter contributes to a wonderfully moist crumb.

Conclusion

This easy brownie recipe proves that you don’t need butter to create truly fudgy, delicious brownies everyone will adore. Save this delightful recipe on Pinterest now for quick meals and family favorites!

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