These better-than-boxed brownies without oil are still super rich and fudgy! With butter as the base, they have a denser, more decadent texture that beats out any store-bought mix. This recipe is simple yet indulgent, perfect for chocolate lovers.
Yes, you can make fudgy brownies without oil! I call these better than boxed brownies because they have the same chocolatey, classic brownie flavor as box mix but are made from scratch.
These brownies have a shiny crinkly top and deliciously fudgy centers. They're similar to my Oreo red velvet brownies but don't have any add-ins. You can leave your batch of brownies plain or use any mix-ins you want! They're super delicious served warm with a scoop of ice cream.
For more brownie recipes, try these olive oil brownies, chocolate ganache brownies, white chocolate chip brownies, or brownies with cream cheese frosting next.
Jump to:
Why You'll Love This Recipe
- Homemade brownies- These brownies are made from scratch, no brownie mix! They're fudgy like boxed brownies but are thicker with a better flavor.
- No oil-ย This recipe uses butter instead of oil (just like these chocolate pistachio brownies), which is perfect if you're out. You can get the same moist texture with melted butter. Fun fact: you can make boxed brownies with butter instead of oil too!
- Easy recipe- The brownies are made with common ingredients you probably already have in your pantry and fridge. The best part is that you can make them in under an hour!
Ingredient Notes
Here are notes about some of the key ingredients. For quantities and full instructions, see the recipe card below.
- Bittersweet chocolate- You can use high-quality chocolate chips or chopped chocolate baking bars. Chocolate bars melt more easily and have a better chocolate flavor, but chocolate chips are more convenient. Make sure your chocolate is at least 60% cacao so the brownies set up properly.
- Unsalted butter- Butter replaces the oil in this recipe and gives the brownies a richer flavor. Use unsalted butter so the brownies don't get too salty. If you only have salted butter, leave out the additional salt.
- Granulated sugar- Sweetens the brownies and helps hold on to moisture.
- Large eggs- Three eggs bind the ingredients together. The egg yolks add extra richness while the egg whites add lift. Make sure they're room temperature so they are easy to mix with the sugar. Whipping the eggs and sugar super well creates a crackly top!
- Vanilla extract- Adds depth of flavor. Use pure vanilla extract or vanilla bean paste for the best results!
- All purpose flour- This makes up the structure of the brownies. Brownies have less flour than you'd think, so it's important to measure it properly. Too much flour makes the brownies cakey and dry! I always recommend measuring flour in grams with a kitchen scale for the best results.
- Cocoa powder- Use dutch-processed cocoa powder for the most chocolatey brownies. This type of cocoa is treated with alkali, which reduces acidity and makes the flavor of the brownies deeper. Natural unsweetened cocoa powder works in a pinch, but your brownies will have a lighter color and flavor.
- Salt- I always add a little bit of Kosher or sea salt to enhance the cocoa flavor.
Ingredient Substitutions
- Different types of chocolate- If you don't have bittersweet chocolate, you can also use semi-sweet or dark chocolate. I don't recommend milk chocolate because it makes the brownies too sweet.
- Gluten free option- Use 1-to-1 gluten free baking flour instead of all purpose flour to make gluten free brownies. My favorite is from Bob's Red Mill.
Ingredient Additions
- Add chocolate chips- For even more chocolate, fold 1 cup of semi-sweet chocolate chips into the brownie batter before baking.
- Add chopped nuts- Chopped pecans or walnuts add a delicious nutty flavor. Fold them into the batter before pouring it into the pan and baking. You could also make these almond brownies without oil!
Step by Step Instructions
Before you start, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then line a metal 8X8 or 9X9-inch square baking pan with parchment paper and set it aside.
I recommend leaving about 2 inches of parchment hanging over the sides so you can easily pull the brownies out of the pan!
Step 1: Melt the bittersweet chocolate and butter together in a large, microwave-safe bowl. Heat in 30-second intervals, stirring well after each burst until the mixture is completely smooth. Be careful not to overheat as chocolate can burn easily.
Step 2: In a large mixing bowl, beat the sugar, eggs, and vanilla extract together with a handheld or stand mixer on medium-high speed until the mixture is pale and slightly frothy.
This step incorporates air for thicker brownies with a crinkly top!
Step 3: Slowly pour the melted chocolate and butter mixture into the bowl while continuously mixing the eggs and sugar. Keep beating until everything is fully incorporated and smooth.
Step 4: Gradually mix in the flour, cocoa powder, and salt into the wet ingredients on low speed until just combined. Be careful not to overmix. Mix just until the dry streaks of flour disappear.
Step 5: Spread the brownie batter evenly into the prepared pan. Bake for 25-35 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
Step 6: Gently remove the brownies from the oven and let them rest in the hot pan for about 10 minutes. Use the parchment paper to lift them out and place them on a wire rack to cool completely for 30 minutes to 1 hour.
Once cooled, slice and enjoy!
Expert Baking Tips
- Use the right pan. A light-colored metal pan is best for even baking and prevents over-browning. Dark metal pans absorb more heat, which can make the brownies dry, and glass pans require a longer bake time.
- Use room temperature eggs. Let your eggs sit at room temperature for about an hour before baking. This helps the batter blend smoothly and bake up evenly.
- Measure flour accurately. Too much flour leads to dry, dense brownies. For accuracy, use a digital scale to weigh it in grams. If using measuring cups, fluff the flour first, spoon it into the cup, and level it off without packing it down.
- Whip the eggs and sugar well. Beating the eggs and sugar together until light and frothy helps dissolve the sugar and creates a meringue-like texture. This is key to achieving shiny, crinkle-top brownies with a good rise!
- Don't overmix. Mix in the dry ingredients until just combined. Overmixing can make the brownies tough.
Storage Instructions
Since these brownies are made with butter (and no oil), they tend to firm up more as they cool.
To keep them soft and fudgy, store the brownies in an airtight container at room temperature for up to 3 days. If they seem a bit too firm, microwave them for a few seconds to make them soft again.
Freezing Instructions
To freeze, let the brownies cool completely. Then slice and wrap each brownie individually in plastic wrap to prevent freezer burn. Place in a sealed container or freezer bag and freeze for up to 3 months.
Before eating, let the brownies thaw in the refrigerator overnight and then on the counter for 1 hour. Microwave for 10-15 seconds for a warm, fudgy texture.
Frequently Asked Questions
Brownies made with butter have a deeper, more indulgent flavor. They may taste slightly less "moist" than oil-based brownies, but the buttery richness enhances the chocolate flavor.
Yes, you can substitute melted margarine for the butter, but keep in mind that it might slightly alter the flavor and texture. Margarine has a lighter flavor compared to butter, and it can make the brownies a bit softer.
I err on the side of underbaking brownies so they're soft and moist. Check for doneness by inserting a toothpick into the center of the brownies; if it comes out with moist crumbs (but no wet batter), they're done. Another sign that they're baked through is when the edges slightly pull away from the sides of the pan.
More Brownie Recipes to Try
๐ Recipe
Better Than Boxed Brownies without Oil
Equipment
- 1 square baking pan 8X8 or 9X9
Need Metric or US Customary Measurements?
Use the buttons below to toggle between grams and cups!
Ingredients
- 180 grams bittersweet chocolate chocolate chips or chopped chocolate bars
- 113 grams unsalted butter
- 250 grams granulated sugar
- 3 large eggs room temperature
- 2 teaspoons vanilla extract
- 94 grams all purpose flour
- 43 grams cocoa powder Dutch-processed
- ยฝ teaspoon salt
Instructions
- First, preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Then line a metal 8X8 or 9X9-inch square baking pan with parchment paper and set it aside.
- Melt bittersweet chocolate and butter together in a large bowl. Heat in 30-second intervals, stirring well after each burst until smooth.180 grams bittersweet chocolate, 113 grams unsalted butter
- In a separate large mixing bowl, beat the granulated sugar, eggs, and vanilla together with an electric mixer on medium-high speed until pale and frothy.250 grams granulated sugar, 3 large eggs, 2 teaspoons vanilla extract
- Stream the melted chocolate and butter mixture into the bowl while mixing the eggs and sugar. Beat until everything is fully incorporated and smooth.
- Slowly mix in the flour, cocoa powder, and salt on low speed until just combined. Be careful not to overmix.94 grams all purpose flour, 43 grams cocoa powder, ยฝ teaspoon salt
- Spread the brownie batter into the prepared pan. Bake for 25-35 minutes until a toothpick inserted in the center comes out with a few moist crumbs.
- Carefully remove the brownies from the oven and let them cool in the hot pan for 10 minutes. Transfer the brownies to a wire rack to cool completely for 30 minutes-1 hour.
- Once the brownies are cool, slice and enjoy!
Megan Weimer
I'm the recipe creator! I love how fudgy these brownies are. They bake up a bit more firm than brownies with oil, so they literally taste like eating fudge!
megan
quite literally better than boxed brownies -- as a severe chocoholic with a horrible sweet tooth, and a betty crocker truther, these are perfect. after years of searching and never finding a home recipe i loved better than my beloved betty crocker boxed brownies (try saying that 3 times fast) it seems like i've hit the jackpot with these!!!
however, i baked mine for only 25 minutes (recipe recommends 25-35) and i would say definitely do the full 35. mine were so gooey to the point that even after cooling in the fridge overnight, they still fell apart while cutting the next day and you can't hold them without getting essentially batter all over your hands.
tldr: bake for 35 minutes or eat super messy (still delicious) brownies. they are a 10/10 for taste, fudginess, and crackly top!