BROWNIES without BUTTER, soft, easy and delicious, perfect for all chocolate lovers.
They are quick and simple and can be enjoyed for breakfast, as a snack or even as a dessert to sweetly finish lunches or dinners.
Today’s chocolate BROWNIES recipe does not use butter: they are made with seed oil, dark chocolate and brown sugar, and are enriched with some chopped hazelnuts.
I preferred not to decorate them and to serve them simply to fully savour the chocolate flavour.
Of course you can opt for indulgent decorations such as sliced almonds, add a hazelnut cream topping, sprinkle with chocolate chips and brown sugar for a crunchy, super decadent note… it’s up to you!
They are also perfect for recycling leftover chocolate. Think about Easter, when every household with children fills up with chocolate eggs…. The dilemma is always the same: what do I do with all this chocolate?
Well, this butter-free chocolate BROWNIES recipe is just what you need!
If I may give a small tip: plan ahead and spread the word that you only want dark chocolate eggs — kids care mostly about the surprise, and dark chocolate is easier to recycle for baking.
For the rest, enjoy all chocolate recipes — each one better than the last.
- Difficulty: Very easy
- Cost: Affordable
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: square pan, side 8 in (20 cm)
- Cooking methods: Oven
- Cuisine: Italian
- Energy 217.59 (Kcal)
- Carbohydrates 17.37 (g) of which sugars 9.00 (g)
- Proteins 4.71 (g)
- Fat 15.49 (g) of which saturated 4.24 (g)of which unsaturated 10.64 (g)
- Fibers 2.49 (g)
- Sodium 20.55 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2.3 oz dark chocolate
- 1/2 cup all-purpose flour
- 1/3 cup brown sugar
- 1/4 cup vegetable oil ((about 4 tbsp))
- 2 eggs (whole)
- 2 tbsp + 1 tsp milk
- 2 tbsp unsweetened cocoa powder
- 3/4 tsp baking powder
- 1.8 oz toasted hazelnuts (coarsely chopped (about 1/3 cup))
Tools
- Bowl
- Hand mixer
- Baking pan
Steps
First, chop the chocolate and melt it in a double boiler or in the microwave. As soon as it is perfectly melted, set it aside for a moment.
Meanwhile, break the eggs into a bowl, add the sugar and whip them with an electric mixer until you get a light, frothy mixture. Add the vegetable oil while continuing to whisk, then add the warm milk.
At this point, pour the previously melted chocolate into the bowl, add the chopped hazelnuts and mix again with the electric mixer. Finally add the flour, previously sifted together with the baking powder and the cocoa, and mix.
Pour the batter into an 8 in (20 cm) square pan lined with parchment paper. Bake in a preheated conventional oven at 356°F (180°C) for about 30 minutes. Always perform the skewer test before removing the pan from the oven to check for doneness.
Once ready, remove from the oven and let cool, then cut into squares with a sharp knife. Finish by dusting with powdered sugar.
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NOTES
While they are already delicious as is, I often add nuts such as toasted hazelnuts, almonds, pecans or sliced almonds. There are countless variations on the theme, especially in the United States, birthplace of Brownies, where they are enriched with anything: marshmallows, smarties, Oreo cookies …
STORAGE
Once ready, these butter-free chocolate Brownies should be stored in a closed container at room temperature for up to 3 days. If you want to extend their shelf life, store them in the refrigerator where they will keep well for up to a week.
