4 Ways to Make the Absolute Best Brownies

Even if you swap out one of the treats' traditional ingredients (like white flour or butter), there's a way to make them irresistible.

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved

Our Essential Brownie Guide

Though the purists may protest, there's definitely more than one way to make a brownie. And differing strategies don't just fall into "fudgy" vs. "cakey" camps. Even without gluten, butter or (gasp!) pure chocolate, you can make a delightful dessert.

Classic Brownies

Let's start with a familiar recipe that doesn't aim to break with tradition. Right in the middle of fudgy and cakey, these easy brownies will make either crowd happy.

Get the Recipe: Classic Brownies

Chocolate-Hazelnut Brownies

No chocolate? No problem — really. You can still make fudgy, rich brownies without one of the most-important ingredients. Just reach a little further into your pantry and grab chocolate-hazelnut spread instead.

Get the Recipe: Chocolate-Hazelnut Brownies

Gluten-Free Coconut Flour Brownies

If you want to avoid gluten, try coconut flour, which is high in fiber and made from ground and fried coconut meat. It can be a great sub for regular flour (but not always in equal amounts, so heed our recipe). Plus, it adds a little coconut-y flavor.

Get the Recipe: Gluten-Free Coconut Flour Brownies

Olive Oil Brownies

It's a handy substitute for butter, but really, olive oil just belongs in brownies. It makes them feel a little grown-up and adds a distinct, earthy flavor. Plus, olive oil offers brownies monounsaturated fats and a dense, fudgy texture.

Get the Recipe: Olive Oil Brownies