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Brownies made with Cocoa Powder and Oil

Updated on June 2, 2014

Cocoa Powder. Oil. Brownies. Yum.

Mmmm, chocolately goodness.
Mmmm, chocolately goodness.

Cocoa and Oil Brownies

If you ask me, brownies just taste better when made with cocoa instead of chocolate chips and oil instead of butter. This is probably blaspheme in the crazy food world, but oh well you food Nazis!

I kid, I kid. Well, kind of. :-P

I make these brownies at least once a week; as horrible as that sounds, I simply cannot help it. I am addicted, I tell you! Try them out, it's an easy recipe and the ingredients are probably the cheapest you'll ever find to make a knock-out dessert. And that brings me to my next pro of cocoa and oil:

The cost of Chocolate vs.Cocoa

Now, I always knew in my little heart that cocoa powder was cheaper than chocolate chips, but I never took the time to do the math. Then I found this blog where the author broke down the prices of baker's chocolate, chocolate chips and cocoa powder. As it turns out, my delicious cocoa powder wins. She goes on to explain how cocoa powder and chocolate chips are basically tied because when using chips (chips are usually semi-sweet or bittersweet) sugar is cut down a bit because of the added sugar in the chips that cocoa powder doesn't have. While that could be significant in some recipes, not so much when I make these brownies because I usually cut a couple tablespoons out anyway (My own personal preference. The full amount of sugar is included in this recipe though.)

The Cost of Butter vs. Oil

Real butter is probably one of the most expensive ingredients you'll ever have to buy when baking.

Where I live (Maryland, USA) butter costs about 1.00 USD per stick. In other words, for 1/2 a cup of butter you spend 1.00. This brownie recipe calls for 1/2 cup of oil, but you could use melted butter in place of the oil, which I've seen done because it supposedly makes the end result richer in flavor -- I don't believe that. Now, a price comparison:

1 stick/ 1/2 cup of butter costs about 1.00 USD (Possibly a quarter of a penny less, but I avoid combining decimals and division like the plague.)

A 48 oz bottle of canola oil averages around 3.00 USD so then 1/2 cup (4 oz) of canola oil costs about .25 cents.

The math: 48 oz divided by 4 oz = 12 4 oz servings. Each serving then costs .25 because 3.00/12 = .25.

*Store brand ingredients.

So the cocoa and oil combo for brownies is cheaper than the chocolate and butter combo. Plus it just tastes good.

Brownies using Cocoa and Oil

Our finished pan of chocolatey goodness.
Our finished pan of chocolatey goodness.
Assemble all ingredient prior to measuring and mixing; you don't want to discover you're out of eggs halfway through this.
Assemble all ingredient prior to measuring and mixing; you don't want to discover you're out of eggs halfway through this.
This is your standard wet ingredient - dry ingredient recipe.
This is your standard wet ingredient - dry ingredient recipe.
Wet and dry bowls.
Wet and dry bowls.
Wet bowl beaten and dry bowl mixed.
Wet bowl beaten and dry bowl mixed.
Adding the dry ingredients to the wet bowl of ingredients.
Adding the dry ingredients to the wet bowl of ingredients.
Stir stir stir
Stir stir stir
Add brownie mixture to a lightly oiled pan. A 9 x 9 square pan or a 9 inch pie plate work good. I've also used an 8 x 8 with fine results.
Add brownie mixture to a lightly oiled pan. A 9 x 9 square pan or a 9 inch pie plate work good. I've also used an 8 x 8 with fine results.
Mmmm, brownie pouring action.
Mmmm, brownie pouring action.
Brownies are ready to bake.
Brownies are ready to bake.

Rate my Brownies?

3 stars from 49 ratings of Cocoa and Oil Brownies

Cook Time for Brownies

Prep time: 10 min
Cook time: 25 min
Ready in: 35 min
Yields: Yields 6 to 9 slices.

Ingredients for Cocoa and Oil Brownies

  • 1/2 cup oil, I used canola, but use whatever you like.
  • 1 cup sugar, I sometimes use a few tbsp less
  • 1 tsp vanilla extract
  • 2 eggs
  • 1/2 cup flour, all-purpose, a scanty 1/2 cup.
  • 1/3 cup + 2 tbsp cocoa, Love it chocolately
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Instructions for Butter-less Brownies

  1. Assemble all ingredients.
  2. Measure into one bowl: oil, sugar, vanilla extract and both eggs. Beat until pale yellow.
  3. In a second bowl measure out: flour, cocoa (plus a little extra), baking powder and salt. Combine ingredients until all are evenly dispersed throughout.
  4. Add the ingredients of the dry bowl to the egg mixture and stir to incorporate.
  5. Pour into a lightly oiled baking dish, a 9 x 9 pie plate or square dish are fine, and bake at 350 for 20-30 minutes.

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    • Jennifer Mugrage profile image

      Jennifer Mugrage 2 years ago from Columbus, Ohio

      OK. It's a calm Sunday afternoon, my kids are out with their Dad, so I tried your recipe, and WOW! I am eating them right now! They are every bit as good as brownies from a mix, just as quick to make, and I don't know why I would ever go back! Planning to rate this recipe 5 stars.

    • Jennifer Mugrage profile image

      Jennifer Mugrage 2 years ago from Columbus, Ohio

      Thanks for this. I usually use a mix, but will have to try it your way.

    • profile image

      Ak 3 years ago

      Tried this out and I have a pan of warm, soft, moist and extremely satisfying chocolate treat! Thanks!

    • FullOfLoveSites profile image

      FullOfLoveSites 4 years ago from United States

      Wow... then I can save a lot from using oil instead of butter. Plus, oil will have more uses in the kitchen.

      Might try your cocoa powder and oil recipe. It looks like it's less fussy to make too. Thanks for sharing. Up and useful. :)