Butterless Fudgy Brownies Recipe
People who know me call me the Brownie Queen. Alright, I call myself that. These butterless fudgy brownies happened because, well, I had no butter. I had to put together an impromptu lunch and how the hell was I to whip up dessert with a couple of hours notice and no butter? Outrageous, I tell you. But since I like my friends I had to do something. I just swapped the butter with coconut oil. Added some milk and a little cocoa. It all worked out fine.
Fudgy brownies were ready in no time and I kept my title of Brownie Queen. I just wish there was a crown. Anyway, I digress. Lunch was a hit and so were the brownies. This is a great option in case you have no butter and are still hopeful for dessert. Make sure you warm the brownies before serving it else it’ll seem a tad dry. Next time I have no important ingredients and whip up another dish, I’ll keep you posted. Till then, let’s hope it never happens. Because butter is everything.
Chocolate – 1 cup chopped into pieces
Coconut oil – 2 tbsp
Sugar – 1/2 cup
Eggs – 2
Vanilla – 1 tsp
Milk – 2 tbsp lukewarm
Flour – 3/4 cup
Cocoa – 1/4 cup
Baking soda – 1/2 tsp
Salt – a pinch
Line your baking tray with parchment paper or grease and dust with flour.
Preheat your oven to 180 degrees C while you whip up the batter.
Using the double boiler method or in your microwave, melt the chocolate and coconut oil together till they’re melted and well incorporated.
In another bowl whisk together the flour, baking soda, salt and cocoa.
To the melted chocolate and coconut oil, add the eggs one at a time and mix well.
Now add the vanilla and then the sugar. Mix together.
Add the dry ingredients to the wet ones and fold gently.
Pour the batter into your baking tin and bake for 20-25 mins or till the brownies have a slight give in the middle.
Wait till it has completely cooled down before slicing.