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brownie recipe with oil
- Total Time: 170 minutes
- Yield: 12 servings 1x
- Diet: General
Description
This fudgy brownie recipe uses oil instead of butter for a dense texture, featuring a vibrant, earthy matcha swirl for a balanced and unexpected flavor combination.
Ingredients
Scale
- 200 g (7 oz) dark chocolate (60-70% cacao), finely chopped
- 180 ml (¾ cup) neutral oil (e.g., canola, grapeseed)
- 300 g (1 ½ cups) granulated sugar
- 3 large eggs, room temperature
- 10 ml (2 teaspoons) alcohol-free vanilla extract
- 150 g (1 ¼ cups) all-purpose flour
- 60 g (½ cup) unsweetened cocoa powder
- 5 g (1 teaspoon) salt
- 2.5 g (½ teaspoon) baking powder
- 100 g (3.5 oz) white chocolate (with vegetable fat, finely chopped)
- 113 g (4 oz) full-fat cream cheese, softened
- 30 g (2 tablespoons) granulated sugar (for swirl)
- 8 g (1 tablespoon) culinary grade matcha powder (for swirl)
- 2.5 ml (½ teaspoon) alcohol-free vanilla extract (for swirl)
- 2 g (½ teaspoon) matcha powder (for garnish)
Instructions
- Prep Oven and Pan: Preheat the oven to 175°C (350°F). Grease a 23×33 cm (9×13 inch) pan and line it with parchment paper, allowing an overhang on the longer sides.
- Melt Dark Chocolate: Melt the finely chopped dark chocolate in a heatproof bowl set over simmering water (bain-marie) until completely smooth. Set aside to cool slightly.
- Combine Wet Ingredients: In a large bowl, whisk together the granulated sugar, neutral oil, eggs, and vanilla extract vigorously for about 2 minutes until light and frothy.
- Mix Batters: Stir the slightly cooled melted dark chocolate into the wet ingredients until combined. In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined, being careful not to overmix.
- Prepare Matcha Swirl: Melt the white chocolate in a microwave until smooth. In another bowl, beat the softened cream cheese, granulated sugar, matcha powder, and vanilla extract until smooth. Fold in the cooled white chocolate to create the swirl mixture.
- Layer and Swirl Batter: Pour two-thirds of the brownie batter into the prepared pan and spread evenly. Dollop spoonfuls of the green matcha swirl mixture over the brownie batter. Drop the remaining one-third of the brownie batter over the matcha mixture.
- Create Swirl Pattern: Gently insert a knife or thin skewer into the batter and draw figure-eight patterns to create a marbled look. Avoid overmixing to keep distinct layers visible.
- Bake and Cool: Bake for 25-30 minutes, or until the edges are set and a toothpick inserted in the center comes out with moist crumbs attached. Cool completely in the pan on a wire rack for at least 2 hours before cutting.
- Garnish and Serve: Lift the cooled brownies out of the pan using the parchment paper overhang. Cut into squares and dust lightly with remaining matcha powder before serving.
Notes
Ensure the brownies cool completely for at least two hours before cutting to achieve a fudgy texture and clean slices. Using neutral oil instead of butter ensures a moister, denser texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 brownie
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 100 mg
- Fat: 28 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 60 mg