This is a simple brownie recipe that requires only five ingredients and is moist and rich, and all you need to do is mix and bake.
A moist and rich brownie made with a few ingredients
A brownie with a crispy exterior and a moist, gooey center, resembling molten chocolate.
I've been on the hunt for various recipes, trying them out, but I've had a favorite brownie recipe for a long time, and that's the only one I've been making.
This time, I experimented with a recipe that uses only vegetable oil, omitting butter entirely. I had come across an oil-only recipe a long time ago, and I couldn't help but wonder how it would turn out. To my delight, it still resulted in a moist and indulgent texture, just like my go-to recipe.
Using only vegetable oil and a few basic ingredients (just 5), this recipe is incredibly easy to make. Indulge in the delightful combination of textures with this plant-oil-based brownie, and experience the joy of its rich, gooey center.
- Chocolate - For this recipe, I used Callebaut's 811 chocolate with 54.5% cocoa content. I recommend using chocolate with a cocoa content that is not too high.
- Vegetable oil - use sunflower oil, olive oil, or whatever you prefer. This time I used 50 ml sunflower oil and 50 ml hazelnut oil. I made it without nuts and recommend the savory aroma of hazelnut oil.
- Granulated sugar - can be replaced with brown sugar, brown sugar, brown sugar, brown sugar, or whatever you prefer
- Cake flour
Line a 15x15cm (6" x 6") square baking pan with parchment paper.
Preheat the oven to 170°C (338°F).
Melt the chocolate in a microwave or over a pan of simmering water.
Add the granulated sugar and mix, then add the eggs one at a time, mixing well each time.
Add the vegetable oil of your choice and mix well. At first the mixture will look separated, but as it is mixed, the dough will become shiny, chunky and heavy.
Sift in flour and mix.
Pour the batter into the prepared molds and bake in a 170°C (338°F) oven for about 25 minutes.
Cut into squares once cooled.
Tips for Making Brownie
Unlike pound cakes and similar recipes, brownies do not require a fluffy batter. In fact, it's best to avoid incorporating excess air into the batter to achieve a moist and gooey texture, similar to ganache chocolate.
To achieve this, use a rubber spatula or wooden spoon throughout the entire process, avoiding the use of a whisk.
When adding eggs and oil, the mixture may appear separated at first. However, if you continue to mix thoroughly, the batter will eventually come together and develop a glossy texture. Be patient and make sure the batter is well combined before proceeding. If you bake the brownies with a separated batter, it may result in an undesirable texture. (In most cases, adding all-purpose flour and mixing will help the batter come together.)
This brownie recipe I made this time was a little oil-focused, aiming for a simple yet delightful result. However, you can achieve the same moist and rich texture using any vegetable oil you have at home. Moreover, you can have fun with various variations by adding toppings like nuts.
Here are some ideas for variations:
- Olive Oil - Can be made healthier and more flavorful with olive oil.
- Vanilla Extract - The chocolate flavor combined with the vanilla flavor makes it even more delicious.
- Nuts - Adding nuts makes them even chewier and tastier Pecan nuts and walnuts are especially good for brownies (For this recipe, add about 50 grams).
- Bananas - Bananas also go very well with chocolate and make a pretty topping on the surface.
The shelf life of brownies is about 4 days at room temperature and 6 days when stored in the refrigerator. However, in either case, the taste may deteriorate as they become dry, so it's best to wrap them in plastic wrap or store them in an airtight container.
If you plan to freeze the brownies, they can be kept for approximately 1 month.
- 150 g chocolate
- 80 g granulated sugar
- 2 eggs
- 100 ml vegetable oil
- 80 g cake flour
- Line a 15x15cm (6" x 6") square baking pan with parchment paper.
- Preheat the oven to 170°C (338°F).
- Melt the chocolate in a microwave or over a pan of simmering water.
- Add the granulated sugar and mix, then add the eggs one at a time, mixing well each time.
- Add the vegetable oil of your choice and mix well. At first the mixture will look separated, but as it is mixed, the dough will become shiny, chunky and heavy.
- Sift in flour and mix.
- Pour the batter into the prepared molds and bake in a 170°C (338°F) oven for about 25 minutes.
- Cut into squares once cooled.
- While it's essential to thoroughly mix the ingredients throughout the entire process, there's no need to incorporate air into the batter. Instead of using a whisk, try using a rubber spatula or wooden spoon when making the brownies.
- You can use any oil of your preference. Olive oil is also a great option for a healthier twist.
- In this particular recipe, I didn't add nuts, but I used 50ml of sunflower oil and 50ml of hazelnut oil to add a hint of nutty aroma.
- Feel free to add chopped nuts or vanilla extract according to your taste and preferences. Customize the recipe to your liking!
Nutrition Information:Yield: 9 Serving Size: 1
Amount Per Serving: Calories: 262Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 45mgSodium: 29mgCarbohydrates: 26gFiber: 1gSugar: 18gProtein: 3g