If you’re after rich, fudgy brownies without the hassle of melting butter, using oil is a smart move. These brownies come together quickly, taste chocolatey and indulgent, and stay moist for days. They’re perfect for busy weeknights, bake sales, or when you’re low on butter but still want a treat.
The texture leans fudgy with crisp edges, and the flavor is deep and satisfying. Best of all, the steps are simple and forgiving, so you’ll get great results even if you’re new to baking.
Why This Recipe Works
Oil keeps brownies moist and tender. Unlike butter, which firms up as it cools, oil helps the brownies stay soft and fudgy even the next day. It also mixes easily with sugar and eggs, creating a glossy batter that bakes up with a shiny, crackly top.
Blooming cocoa boosts chocolate flavor. Stirring cocoa into warm liquid opens up its flavor, giving you a deeper, more intense chocolate taste without fancy ingredients.
Simple pantry ingredients mean fewer steps. No melting or browning butter.
Just whisk, fold, and bake. The method is straightforward and reliable.
Balanced sugar and eggs create structure. Beating the eggs with sugar adds just enough lift for that classic brownie bite while keeping the center dense and fudgy.
What You’ll Need
- All-purpose flour: 1 cup (120 g), spooned and leveled
- Unsweetened cocoa powder: 1/2 cup (50 g), natural or Dutch-process
- Granulated sugar: 1 cup (200 g)
- Brown sugar: 1/2 cup (100 g), packed (adds moisture and depth)
- Large eggs: 2, at room temperature
- Neutral oil: 1/2 cup (120 ml), such as canola, vegetable, or light olive oil
- Hot water or hot coffee: 1/4 cup (60 ml) to bloom the cocoa
- Vanilla extract: 2 teaspoons
- Salt: 1/2 teaspoon
- Baking powder: 1/4 teaspoon (optional for a touch more lift)
- Chocolate chips or chopped chocolate: 1/2–3/4 cup (optional, for extra gooey pockets)
How to Make It
- Prep the pan and oven. Heat the oven to 350°F (175°C). Line an 8-inch square pan with parchment, leaving overhang for easy lifting.
Lightly grease the parchment.
- Whisk the dry ingredients. In a medium bowl, whisk flour, cocoa powder, salt, and baking powder (if using). Break up any cocoa lumps so the batter stays smooth.
- Beat the eggs and sugars. In a large bowl, whisk the eggs, granulated sugar, and brown sugar for about 1 minute until slightly thick and glossy. This helps with that shiny top.
- Add oil and vanilla. Whisk in the oil and vanilla until the mixture is smooth and emulsified.
The batter should look satiny.
- Bloom the cocoa. Stir the hot water or coffee into the dry ingredients until it forms a paste. This wakes up the cocoa’s flavor and prevents dry pockets.
- Combine wet and dry. Add the cocoa paste to the egg mixture and whisk until evenly combined. Don’t worry if it looks thick; that’s good for fudgy brownies.
- Fold in chocolate. If using chips or chopped chocolate, fold them in with a spatula.
Mix just until distributed.
- Fill the pan. Scrape the batter into the prepared pan and smooth the top. Sprinkle a few extra chips on top if you like.
- Bake. Bake 22–28 minutes, until the center is set but still soft and a toothpick comes out with a few moist crumbs (not wet batter). Ovens vary, so start checking at 22 minutes.
- Cool and slice. Let the brownies cool in the pan for at least 30–45 minutes.
Lift out using the parchment, then slice with a warm knife for clean edges.
How to Store
- Room temperature: Store in an airtight container for 3–4 days. Oil-based brownies stay moist longer than butter-based ones.
- Refrigerator: Keep up to 1 week for extra fudginess. Bring to room temp before serving if you prefer a softer texture.
- Freezer: Wrap individual squares in plastic, then place in a freezer bag for up to 2 months.
Thaw at room temperature or warm briefly in the microwave.
Benefits of This Recipe
- Fudgy texture without melting butter. Oil simplifies the process and keeps brownies tender.
- Budget-friendly and pantry-ready. Everything on the list is a staple.
- Consistent results. The method is forgiving, even if you’re not an experienced baker.
- Flexible flavor. Use coffee for richer chocolate notes, or add spices, nuts, or extracts.
- Dairy-friendly. Great for anyone avoiding dairy, as long as your chocolate add-ins are dairy-free.
What Not to Do
- Don’t overbake. Dry edges and a cakey center happen fast. Pull them when a few moist crumbs stick to the tester.
- Don’t skip the salt. A small amount makes the chocolate taste fuller and more balanced.
- Don’t overmix after adding flour. Overmixing develops gluten and leads to tough brownies.
- Don’t use strongly flavored oils. Extra-virgin olive oil or coconut oil can dominate the taste unless that’s your goal.
- Don’t slice too soon. Hot brownies are fragile and can crumble. Cooling helps them set and get fudgier.
Alternatives
- Oil choices: Use canola, vegetable, grapeseed, avocado, or light olive oil.
For coconut oil, melt and cool slightly; expect a mild coconut note.
- Sugar swaps: Sub coconut sugar for a deeper, caramel flavor. Note it may bake slightly drier; add 1 tablespoon extra oil if needed.
- Gluten-free: Replace flour with a 1:1 gluten-free baking blend. Brownies are forgiving and usually turn out well.
- Extra chocolatey: Stir in 2 ounces melted dark chocolate with the oil for a richer bite.
- Add-ins: Walnuts or pecans (1/2 cup), a pinch of cinnamon or espresso powder, or a swirl of peanut butter or tahini for a nutty twist.
- Pan size: For a 9-inch square pan, reduce bake time by a few minutes for thinner brownies.
For thicker brownies in an 8×8, bake toward the longer end.
FAQ
Can I replace all the sugar with honey or maple syrup?
Liquid sweeteners change the texture and bake time. If you must, replace up to 1/3 of the sugar with honey or maple and reduce the hot water by 1 tablespoon. Expect a slightly denser, stickier brownie.
Why didn’t I get a shiny, crackly top?
A glossy top comes from properly mixing sugar and eggs.
Whisk them until slightly thick and glossy, and don’t reduce the sugar too much. Adding some chocolate chips also helps form that crust.
Which oil is best for brownies?
Neutral oils like canola, vegetable, or grapeseed work best. Light olive oil is fine too.
Avoid strong extra-virgin olive oil unless you like its flavor in desserts.
Can I make these brownies dairy-free?
Yes. The base recipe uses oil, so just ensure your chocolate chips are dairy-free. Everything else is naturally dairy-free.
How do I know when they’re done?
Look for set edges and a center that doesn’t jiggle.
A toothpick should come out with a few moist crumbs. If it’s completely clean, they’re likely overbaked.
Can I double the recipe?
Yes. Bake in a 9×13-inch pan and add a few minutes to the bake time.
Watch closely near the end and test for doneness at about 25–30 minutes.
Do I need baking powder?
No. Classic fudgy brownies don’t require it. A small amount can add a tiny bit of lift, but skip it if you prefer ultra-dense brownies.
Why use hot coffee instead of water?
Coffee deepens chocolate flavor without making the brownies taste like coffee.
If you’re sensitive to caffeine, use decaf or stick with hot water.
How do I get clean slices?
Cool the brownies fully, then use a sharp knife warmed under hot water and wiped dry between cuts. This helps glide through the fudgy center.
Can I reduce the sugar?
You can reduce the total sugar by about 2–3 tablespoons without hurting texture too much. Any more and you may lose the shiny top and end up with drier brownies.
In Conclusion
Brownies with oil instead of butter are simple, reliable, and incredibly moist.
With a handful of pantry ingredients and a few easy steps, you’ll get deep chocolate flavor and a chewy, fudgy bite every time. Keep this method in your back pocket for last-minute cravings, potlucks, or anytime you want guaranteed-good brownies without fuss. Once you try them, you may never go back to melting butter for brownies again.
