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Fudge Brownies with Oil

Fudge brownies are made with oil and without butter making them extra fudgy and have a richer chocolate flavor.

This one-bowl, no-melted-chocolate-needed, cocoa-only recipe couldn’t be easier!

Fudge brownies stacked on a cooling rack

Generally I’m not a big fan of fudge brownies, or at least not the type that is so dense it feels like you’re almost biting in to a piece of fudge.  

I know, I know, the name “fudge brownies” does indicate that this is how it should be.

However, there is another type of fudge brownies that aren’t just dense. They are tick but also extremely moist, and those I can get behind.

When I decided to make fudge brownies recipe I made two conditions for myself:  

First, it cannot be dense and somewhat dry, instead it must be extremely moist.  

Second, it cannot have melted chocolate which must fudge brownies call for.  

The reason I didn’t want melted chocolate is because it can be a little hard to predict.  

It’s not uncommon that instead of melting it skips right to dried out and burnt.

Just like you, I don’t need or want any extra headache that can be avoided.

What I want and need is the easiest and simplest recipe for fudge brownies that I can make with my eyes closed but is sure to come out amazing.

So, I proudly present to you the perfect fudge brownie – at least in my opinion.  

Just take a look at the photo and tell me it doesn’t look amazing.  

It tastes just as good too.  

Between you and me, I still lean towards my gooey brownies, but these are still incredible fudge brownies.

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission at no additional cost to you.

20% of all profits are donated to a women’s shelter to support the fight against domestic violence.

What You need:

Dry measuring cups and spoons
Liquid measuring cup
Whisk
Rubber spatula
Mixing bowl
Baking paper
8×8 baking pan

CAKE FLOUR VS ALL-PURPOSE FLOUR

Cake flour is finer, lighter, and softer than all-purpose flour, as well as bleached, so the color is paler.  Most importantly, it has a lower protein content than all-purpose flour so cake flour produces less gluten.

I use all-purpose flour in all my recipes because it’s cheaper and most people have it on hand.

HOW TO SUBSTITUTE ALL-PURPOSE FLOUR FOR CAKE FLOUR

First, you can ignore any place that calls for cake flour and use all-purpose flour at a 1:1 conversion rate.  I do this all the time.

The results will be a little less than perfect, but not very noticeable.

How to make your own cake flour

You can do this by removing two tablespoons for every cup of flour.  Then replace the same two tablespoons with corn or potato starch. 

Doing this will remove enough protein to create a lighter cake.

HOW TO MEASURE FLOUR AND OTHER DRY INGREDIENTS

Using a dry measuring cup, scoop ingredients from the bag or spoon them into the cup.  Next, level off the ingredient by removing the excess with an upside-down butter knife.

The one exception to this is brown sugar.  Brown sugar should be packed down and then any excess should be scraped off as well.

DRY VS LIQUID MEASURING CUP

Ever wonder why measuring spoons often come with a set of measuring cups?  I used to.  I didn’t see why we needed a set when we could have one large measuring cup. 

After a quick search, I had my answer.  I discovered that the large measuring cup is used for liquids, whereas the set is used for dry ingredients.

As it turns out, if you try to measure dry ingredients with a liquid cup, the measurements get messed up. 

First, you pour the flour or cocoa in, next you shake it around to get it level, and then you add more. 

By shaking it, you are causing the powder to settle, and when you add more, you end up using more than called for.

WHY SIFT FLOUR and Other Powder Ingredients

There are a number of benefits to sifting flour and other ingredients like cocoa ingredients: 

It removes any unwanted debris and you can get a more accurate measurement than when packed tight in a bag. 

It also removes any lumps that can get into the batter and be hard to break up later, or be missed altogether before baking.

If you sift the powdered ingredients together, it helps combine them and mix more evenly with other dry ingredients like sugar.

BAKING WITH OIL

In general, oil in baked goods makes for a superior texture than those made with butter.  

Oil cakes tend to bake up taller with a better crumb. They also stay moist and tender far longer than recipes made with butter.

Furthermore, since oil is lighter than butter, the texture of oil cakes is lighter too. Also, given that oil is 100% fat while most American butter is 15% water, it creates a more tender crumb.

This is due to the fact that the extra water strengthens the gluten, resulting in a crumb that’s more dense.

Which Type Of Oil to Use

I use neutral oils like canola oil, safflower oil, and vegetable oil.  However, it’s not unheard of for oils with stronger flavors like olive oil or coconut oil to be used.

If using olive oil, I recommend using pure olive oil for its milder flavor and higher smoking point.

Baking with Oil Conversion Chart

If you want to convert your butter recipes to oil recipes, check out my baking with oil butter to oil conversion chart.

WHICH TYPE OF COCOA TO USE

When a recipe calls for cocoa, always use unsweetened cocoa powder, unless specified otherwise. 

This allows you to have better control of the sweetness of what you’re making. 

There are three basic forms of unsweetened cocoa powder. 

NATURAL COCOA POWDER

Natural cocoa powder comes from roasted cocoa beans. It’s bitter, with a very strong and concentrated chocolate flavor.  

This cocoa powder is acidic and is often used in recipes calling for baking soda, because the two react with each other to allow your baked good to rise.

This is most commonly used, and should be used, in recipes that simply say “cocoa powder.”

DUTCH-PROCESS COCOA POWDER

Dutch-process cocoa powder starts with cocoa beans that have been washed in potassium carbonate which neutralizes their acidity.  

Since Dutch-process cocoa powder is neutral, it does not react with baking soda.

When baking, Dutch-process cocoa is often paired with baking powder. 

Dutch-process cocoa powder can also be used in place of natural cocoa powder in recipes that don’t require leavening.

These include sauces, hot cocoa, frostings, ice cream, pudding, etc.

If you only have Dutch-processed cocoa powder on hand, you can substitute it for neutral cocoa powder.

Just make sure to add 1/8 teaspoon of cream of tartar, white vinegar, or lemon juice for every 3 tablespoons of cocoa powder called for in the recipe.

RAW CACAO POWDER

Raw cacao powder is different from natural and Dutch-process unsweetened cocoa powder.

It’s pure powder from the cacao bean and isn’t nearly as processed as both natural and Dutch-process.

You can use raw cacao powder in recipes that don’t specify Dutch-process cocoa powder. 

However, Raw cacao powder and natural cocoa powder taste very different from Dutch-process and will change the flavor of the recipe.

Understanding Sugar

Sugar may seem very basic if you’ve baked before, but I’ve been asked about it before, so I’m explaining.

There are many different types of sugar, including white sugar, brown sugar, vanilla sugar, powdered sugar, turbinado sugar, and demerara sugar.

When a recipe – any recipe, not just mine – says “sugar” without specifying anything else, it is regular white sugar.

White Sugar

White sugar (sometimes called granulated sugar, table sugar, or white granulated sugar) is made of either beet sugar or cane sugar, which has undergone a refining process.

It is the easiest to find and most commonly used.

Brown Sugar

Brown sugar is white sugar with molasses added to it.

It is commonly used in chocolate chip cookie recipes, and it’s rare for a recipe that calls for brown sugar not to also call for white sugar as well.

When a recipe calls for “brown sugar” but doesn’t specify what type (light or dark), it is referring to light brown sugar.

In my recipes, you can use whatever type of brown sugar you have on hand whether it is dark brown sugar, light brown sugar, or demerara sugar – which is very common in Israel.

Just keep in mind that the flavor and color will be slightly different depending on what you choose to use.

Turbinado Sugar

Turbinado sugar is better known as “raw sugar”. But, despite this name, the sugar is not really “raw.”

Instead, it’s partially refined sugar that retains some of the original molasses.

The term “raw sugar” may also give off the impression that it is somehow healthier.

In reality, turbinado sugar is nutritionally similar to white sugar.

Demerara Sugar

Demerara sugar is very popular in Israel and is especially delicious in tea but is also used for baking.

Unlike white sugar, demerara sugar undergoes minimal processing and retains some vitamins and mineral.

However, it is still not much healthier than white sugar.

Vanilla Sugar

Vanilla sugar is not very common in the States. However, it is common in Israel and parts of Europe.

This is sugar that sat for an extended period of time with vanilla beans, giving it a vanilla flavor.

Caster Sugar

This type of sugar is common in the United Kingdom.

It has a finer grain than white (granulated) sugar and larger than powdered sugar.

Caster sugar is often called for in recipes for delicate baked goods like meringues, souffles, and sponge cakes.

You can use a 1:1 conversion rate between caster sugar and white (granulated) sugar.

Powdered sugar

Powdered sugar, sometimes known as confectioners’ sugar, is a sugar with a powdered texture.

This sugar is rarely, if ever, used for baking. Instead, it is used for dusting desserts and making frosting and icings.

In some countries, you can also find powdered vanilla sugar. It is made the exact same way regular vanilla sugar is made. However, the sugar used is powdered instead of granulated.

Vanilla Extract vs Vanilla sugar

In my recipes, I don’t specify what kind of vanilla to use.

The reason for this is that in the States, vanilla extract is exclusively used. Meanwhile in Israel, along with many European countries, vanilla sugar is common.

In most, if not all recipes, both vanilla extract and vanilla sugar can be used.

In recipes where vanilla sugar can be used instead of extract, you can replace them 1:1.

Types of Vanilla

Vanilla comes from a pod commonly known as a “vanilla bean”, which comes from the vanilla orchids. Vanilla pod has been used for flavoring since the Aztecs, and was introduced to Europe by a Spanish conquistador, along with cocoa.

Vanilla Extract

Vanilla extract is created by soaking vanilla beans in alcohol for some time. This is the most commonly used type of vanilla.

Vanilla Sugar

Vanilla sugar is common in Europe and some parts of the Middle East, like Israel.  It is made from vanilla beans sitting in sugar, vanilla bean powder mixed with sugar, or sugar mixed with vanilla extract.

In some countries, like Italy, you can also find vanilla powdered sugar which is used for confections.

Vanilla Paste

Vanilla paste is generally a specialty item.  It is a thick paste that contains a blend of the scraped-out vanilla pod seeds and vanilla extract.  You can use it as you do vanilla extract and it will leave flakes of vanilla bean like you see in vanilla bean ice cream.

Imitation Vanilla

Imitation Vanilla, otherwise known as artificial vanilla, is made from synthetic vanilla.  This is the compound that naturally occurs in vanilla beans and gives it its flavor.

Can I use imitation vanilla?

Many will tell you that you should use high quality vanilla, just like they say you should use the best cocoa.  However, most of us will probably not be willing to pay the hefty price that comes with exceptionally high-quality ingredients.

Overall, vanilla is very expensive, so the extract is as well.  So, if you’re not going to get regular quality vanilla extract, you might as well use imitation vanilla.

DO EGGS NEED TO BE AT ROOM TEMPERATURE?

The short answer is “no”.  While a side-by-side comparison shows that baking with eggs at room temperature makes a better crumb, it’s not otherwise noticeable.

What are Eggs used for?

Eggs do three things in most recipes: they help bind the ingredients together, act as a mild leavening agent, and they add moisture.

EGG FREE OPTION

Eggs can be substituted with 1/4 cup of unsweetened apple sauce per egg.  This means for recipes calling for 2 eggs, you’d need 1/2 cup of unsweetened apple sauce.

The reason applesauce makes a good binder is that it’s high in pectin. Pectin is a naturally occurring starch in fruits and berries that acts as a thickening agent and stabilizer in food.

This happens when combined with sugar and acid (if the fruit or berry isn’t naturally acidic).

Just keep in mind that it may change the flavor slightly.

ARE EGGS DAIRY?

No, eggs are not dairy.  Dairy is milk and any food products made from milk, including cheese, cream, butter, and yogurt. 

So, while eggs are an animal product, they are not dairy. In fact, eggs fall under the protein food group.

BAKING POWDER VS BAKING SODA

I’ve had a number of comments asking me questions about baking soda and baking powder. 

I’ve also noticed that if the wrong one is used, things don’t come out as they should. 

Using baking soda instead of baking powder can give your recipe a terrible metallic taste, while using baking powder instead of baking soda leaves your baked goods looking flat.

BAKING SODA

Baking soda is a leavening agent, which means it helps things rise.  It does this by creating carbon dioxide when it reacts to an acid, such as cream of tartar, lemon juice, yogurt, buttermilk, cocoa, and vinegar. 

When the carbon dioxide is released, it causes the familiar texture and crumb in pancakes, cakes, quick breads, soda bread, and other baked and fried foods.

Baking soda works well with sourdough because sourdough is acidic.  When combined, it makes a lighter product with a less acidic taste, since baking soda is alkaline.

A good rule of thumb is to use around 1/4 teaspoon of baking soda per 1 cup of flour.

BAKING POWDER

Baking powder is also a leavening agent and it’s a mixture of baking soda, cream of tartar, and sometimes cornstarch.

Most baking powder sold is double-acting. This means that the leavening occurs in two steps.

The first time it’s activated is when baking powder gets wet, which is why you cannot prepare some batters ahead of time to bake later.

The second time is when the baking powder is exposed to heat.  This happens when the batter is being baked or fried.

Since baking powder already contains an acid, it’s most often used when a recipe does not call for an additional acidic ingredient or too little of one.

A good rule of thumb is to use around 1 teaspoon of baking powder per 1 cup of flour.

WHY SOME RECIPES CALL FOR BOTH

Some recipes call for both baking powder and baking soda when the carbon dioxide created from the acid and baking soda is not enough to leaven the volume of batter in the recipe.  

Too much baking soda gives a terrible metallic taste, so baking powder is added to give it more lift.

WHICH ONE IS STRONGER?

You may have already guessed the answer since baking soda is used to make baking powder, and you need more baking powder per cup of flour. But I’ll tell you anyway.

Baking soda is four times stronger than baking powder.  That’s why you will more often than not see recipes that only call for baking soda rather than recipes that only call for baking powder.

HOW LONG DO THEY LAST?

BAKING SODA

Baking soda is good indefinitely past its best by date, although it can lose potency over time.  A rule of thumb is two years for an unopened package and six months for an opened package.   

However, to be honest, I’ve used very old baking soda with good results.

BAKING POWDER

Like baking soda, baking powder is good indefinitely past its best by date, and can lose its potency over time.  For both opened and unopened, it’s ideal to use it within nine months to a year.

While storing it, make sure to keep it in a dry place and away from humidity.

HOW TO TEST IF IT’S STILL GOOD

BAKING POWDER

To test baking powder, pour 3 tablespoons of warm water into a small bowl, add 1/2 teaspoon of baking powder, and stir. If the baking powder is good to use, it should fizz a little.

BAKING SODA

To test baking soda, pour 3 tablespoons of white distilled vinegar into a small bowl, add 1/2 teaspoon of baking soda, and stir.  The mixture should rapidly bubble if the soda is fresh.

GLUTEN FREE OPTION

BUCKWHEAT FLOUR 

Buckwheat flour is easy to find compared to most other gluten-free flours, and it adds a nice earthy nutty taste.  The downside is that it has a distinct flavor, so the change will be noticeable. 

It’s also darker, so the color won’t be the same. Substitute cup for cup.

RICE FLOUR

Rice flour can also be used and can be found in most Asian and health food stores.  White rice flour has a mild flavor and doesn’t change the color of the muffin or quick bread. 

Since it doesn’t have much flavor, it’s best to use it with ingredients that do. Substitute cup for cup.

OAT FLOUR

Oat flour is made from whole oats that have been ground into a powder, which can easily be done at home.  It gives more flavor and a chewier and crumblier texture than regular all-purpose flour.

Substitute 1 cup of all-purpose flour for 1 1/3 cup Oat Flour.  To make 1 cup of oat flour, blend 1 1/4 cups of oats in a food processor until finely ground.

Note: oats must be marked gluten-free because they can get cross-contaminated in the factory.

HOW TO DOUBLE THE RECIPE

If you double the recipe you will need a 9 x 13-inch pan. 

The area of a square or rectangular pan is calculated by multiplying one side times the other side. 

This recipe calls for an 8-inch square pan so an 8 x 8 = 64 square inches where a 9 x 13 = 117 square inches.  If you double the 8 x 8-inch pan it would come out to 128 square inches which is close enough to 117 square inches.

TROUBLESHOOTING

WHY IS IT TAKING LONGER THAN DESCRIBED TO BAKE?

Over time the thermostat on ovens gets a little off causing some ovens to run hot and others to run cool.  This is why recipes tend to say things like “10 to 15 minutes or until golden brown.” 

So, if it takes you longer than expected that’s fine, don’t worry about it, just keep baking until ready.

WHY DID MY RECIPE COME OUT TOO DRY?

Just like some ovens run cool, others run hot.  If you’re oven runs hot bake these at a lower temperature.  Ideally, you should get an oven thermometer to know what temperature you’re really baking at.

HOW TO STORE

For a pan of brownies wrap well in plastic wrap or in an airtight plastic storage bag.  Keep at room temperature for up to four days.

For cut brownies wrap individually with plastic wrap. Store in an air tight container or an airtight plastic bag. Keep at room temperature for one to two days. 

HOW TO FREEZE

Wrap cooled uncut brownies tightly in a plastic wrap.  Wrap again in aluminum foil.  Freeze for up to 3 months.  After 3 months the brownies are still safe to eat but the quality begins to degrade.   

SNAFU:

The first time I made these brownies I didn’t line the bottom of the pan with baking paper.  I didn’t even grease and flour it. Nope, I just gave it a light coat of oil.

Big mistake.  These brownies really stick to the bottom and it took tons of effort to cut them and get them out without ruining their shape.

Yield: 9 servings

Fudge Brownies with Oil

Fudge brownies stacked on a cooling rack

These dairy free fudge brownies are made with oil rather than butter are extra fudgy and have a richer chocolate flavor. You can use pretty much any oil you want including olive oil and coconut oil.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup all-purpose flour (65 grams)
  • 1/2 cup unsweetened cocoa powder (65 grams)
  • 1 cup white sugar (200)
  • 1/4 teaspoon salt
  • 6 tablespoons oil*
  • 2 eggs
  • 2 teaspoons vanilla

Instructions

  1. Preheat oven to 350°F or 175°C.
  2. Whisk together flour, cocoa, sugar, and salt in a mixing bowl.
  3. Add oil, eggs, and vanilla. Mix until smooth.
  4. Using a baking spatula pour batter into a 8×8 baking pan lined with parchment paper.
  5. Bake for 20-25 minutes, or until the center of the brownies is firm to the touch.
  6. Remove and let cool to room temperature. Chill before cutting for greater ease.

Notes

*Click here to jump to notes on oil

Recommended Products

Some of the links below are affiliate links, which means that if you choose to make a purchase, I will earn a small commission. This commission comes at no additional cost to you.

Nutrition Information:

Yield:

9

Serving Size:

1

Amount Per Serving: Calories: 231Total Fat: 11gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 41mgSodium: 75mgCarbohydrates: 30gFiber: 1gSugar: 22gProtein: 3g

Did you make this recipe?

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Chris

Saturday 31st of October 2020

(actually, it looks like it's the flour measurements that are wrong - 1/2 cup = 100 grams not 65 grams)

Chris

Saturday 31st of October 2020

I just noticed the sugar quantities are different in cups and grams. I put 200g sugar in which is 1.5 cup. Still baking. Let's hope they're ok.

Raz

Tuesday 27th of October 2020

Made these just now. This is going to be my go to recipe for quick brownies. They really hit the spit. Fudgy, moist and chocolaty. I did add some chopped white chocolate on top. Next time i will cut down the amount if sugar to 3/4cup as they were a bit sweet for my personal taste.

They are also so quick to make, so next time you have a last minute dessert to prepare, make these! Serve hot with ice cream with chocolate or caramel sauce or on their own. They are great. Thank you for sharing

ElissaBeth

Tuesday 27th of October 2020

You're welcome! I'm very happy to hear you liked them so much :)

Gail Copeland

Tuesday 8th of September 2020

Can the Fudge Brownies with Oil recipe be doubled? If so, are there any adjustments that need to be made, and, if so, what are they?

Gail Copeland

Wednesday 9th of September 2020

@ElissaBeth, the only thing I see re doubling is that I need a larger pan, no adjustments to quantities of ingredients, correct (other than doubling all the measurements)? Thanks.

ElissaBeth

Tuesday 8th of September 2020

They absolutely can :) There are instructions of how to do double it a little above the recipe.

Cherill

Thursday 11th of June 2020

Thanks for this delicious recipe. It's quick and easy to make with ingredients that I always have at home. Only uses one bowl and a baking pan. I added chopped walnuts, which also tasted good. It doesn't seem to matter if the cooking time is a bit longer, the brownies are just a bit drier.

ElissaBeth

Tuesday 8th of September 2020

You're welcome! I'm glad to hear you enjoyed them :)

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