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can i use butter to replace oil in brownies? do i need to adjust anything if doing thins?

asked by chefshawn almost 6 years ago
5 answers 149214 views
22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added almost 6 years ago

Yes, i'm pretty sure it's a 1 to 1 substitution. They,ll taste a whole lot better, of that I'm certain!

C7510721 e177 481e 8125 7c4d04f5c4e8  canposter
added almost 6 years ago

I do it all the time. If a recipe deigns to mention "vegetable oil", I automatically change it to butter. It tastes better, it bakes better, it's all around better.

No change in measurement needed. Really, if you're choosing to bake from scratch (and unless it's an Olive Oil Cake) never use oil. Just use the butter and eat the goodies in moderation.

2b00435b fe24 44bb afe2 ad3364f28f79  1390710 10151917400148928 1193325941 n 1
added almost 6 years ago

Yes you can make the substitution the problem being this: butter is milk fat, but it is also, milk, mostly water. So when you bake a brownie made with oil, the fat is all fat and gives you that luscious mouthfeel, but with butter your brownies are a liable to turn out bit more cakey or have less texture. If you go with butter, try browning it first, that way some of the water will evaporate and you'll have and even richer flavor in the end.

693453b7 7e84 4b19 b610 d1ec77bbc42d  halloween
added almost 6 years ago

Mr_Vittles- You just solved a major mystery for me! THANK YOU! :)

2ce4531e 275e 4d28 9c0a 00a62172217e  rays 2
added almost 6 years ago

Mr_Vittles is absolutely right in that butter can be as little as 80% fat, by law, whereas oil is 100% fat. Certain cakes depend on the additional fat of oil to achieve a moist crumb. Also, many cake recipes call for creaming butter and sugar, incorporating air, until the batter is fluffy. You can never achieve this with oil. So they're not perfectly substitutable, but you'll end up with textural changes that can probably only be detected in a side-by-side comparison.