No Chocolate No Butter Fudgy Brownies
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Are you craving a decadent treat without the guilt? Look no further than our No Chocolate No Butter Fudgy Brownies recipe! These delightful squares of goodness are not only irresistibly delicious but also surprisingly healthy. With a unique twist on the classic brownie recipe, you won’t believe that they’re made without chocolate or butter. Let’s dive into how to make these mouthwatering treats step by step.
Why These Brownies Are a Must-Try:
- Guilt-Free Indulgence: By omitting chocolate and butter, these brownies are lighter on calories and saturated fats compared to traditional recipes, making them a guilt-free treat.
- Rich and Fudgy Texture: Despite the absence of chocolate and butter, these brownies still boast a rich and fudgy texture that will satisfy even the most intense chocolate cravings.
- Customizable: Feel free to customize these brownies to your liking by adding nuts, chocolate chips, or a sprinkle of sea salt on top before baking.
Our No Chocolate No Butter Fudgy Brownies are a game-changer when it comes to healthier dessert options. With simple ingredients and easy steps, you can whip up a batch of these delectable treats in no time. So go ahead, indulge without the guilt and enjoy every chocolaty bite!
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No Chocolate No Butter Fudgy Brownies
A warm, freshly baked batch of brownies, straight out of the oven, filling your kitchen with the most heavenly aroma. As you take that first bite, you're greeted by a wave of intense chocolate flavor, followed by a melt-in-your-mouth sensation that can only be described as pure bliss. And the best part? You don't have to feel guilty about enjoying every last crumb!
Ingredients
Instructions
Preheat your oven to 338°F (170°C). Grease and line a square baking pan with parchment paper, ensuring that the paper extends over the edges for easy removal later.
In mixing bowl whisk together the oil, eggs, sugar, salt, and vanilla extract until smooth and well combined. The oil in this recipe not only adds moisture but also helps create that fudgy texture we all love in brownies.
Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix, as this can result in tough brownies.
Pour the batter into the prepared baking pan, spreading it out evenly with a spatula and sprinkle almond slices on top of it. Place the pan in the preheated oven and bake for 30-35 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs attached.
Once baked, remove the brownies from the oven and allow them to cool completely in the pan. Once cooled, use the parchment paper to lift the brownies out of the pan and onto a cutting board. Cut into squares and serve.
- Amount Per Serving
- Calories 107kcal
- % Daily Value *
- Total Fat 6.1g10%
- Cholesterol 16mg6%
- Sodium 654mg28%
- Potassium 44mg2%
- Total Carbohydrate 13.5g5%
- Dietary Fiber 0.9g4%
- Sugars 10.2g
- Protein 1.39g3%
- Calcium 7 mg
- Iron 1 mg
- Vitamin D 2 IU
* The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.
Note
Use High-Quality Cocoa Powder: Since cocoa powder is the primary source of chocolate flavor in this recipe, using high-quality cocoa powder will result in richer and more intense chocolate flavor. Look for natural or Dutch-processed cocoa powder for the best results.
Choose the Right Oil: While vegetable oil is commonly used in baking, you can also experiment with other types of oil for different flavor profiles. Coconut oil adds a subtle coconut flavor, while olive oil lends a slightly fruity taste. Just ensure the oil you choose is flavorless or complements the chocolate flavor.
Don't Overmix the Batter: Overmixing the batter can lead to tough brownies. Mix the dry and wet ingredients until just combined to avoid developing too much gluten in the flour, which can result in a denser texture.
Frequently Asked Questions
Yes, you can substitute the oil called for in the recipe with other types of oil such as coconut oil, vegetable oil, or even olive oil. Keep in mind that different oils may impart slightly different flavors to the brownies, so choose one that complements the chocolate flavor well.
The amount of sugar in this recipe contributes to the texture and sweetness of the brownies. You can experiment with reducing the sugar slightly, but keep in mind that it may affect the overall taste and texture of the final product.
Yes, you can make gluten-free brownies by substituting the all-purpose flour with a gluten-free flour blend. Just ensure that the blend you choose is suitable for baking and does not contain any leavening agents.
