Better Than Boxed Brownies without Oil
These better-than-boxed brownies without oil are rich, fudgy, and made with butter for a decadent texture that beats store-bought brownie mix!
Equipment
- 1 square baking pan 8X8 or 9X9
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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
- ½ 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, ½ 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!
Notes
Use room temperature eggs for a smooth batter that bakes evenly.
Measure the flour and cocoa powder in grams with a kitchen scale for the best results.
Storage: Store in an airtight container at room temperature for up to 3 days. If they are too firm, microwave for a few seconds to make them soft again.
Freezing: Let the brownies cool completely, then slice and wrap each in plastic wrap. Place in a freezer bag and freeze for up to 3 months. Let thaw in the refrigerator overnight and then on the counter for 1 hour before eating.
Nutrition
Serving: 1brownieCalories: 217.7kcalCarbohydrates: 27.9gProtein: 2.9gFat: 11.3gSaturated Fat: 6.6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3.2gTrans Fat: 0.2gCholesterol: 46.5mgSodium: 88.1mgPotassium: 129.6mgFiber: 2.1gSugar: 20.1gVitamin A: 226.7IUCalcium: 20.7mgIron: 1.5mg
Tried this recipe?Let us know how it was!