Can I use butter instead of vegetable oil when baking brownies from a mix? (2024)

FAQs

Can I use butter instead of vegetable oil when baking brownies from a mix? ›

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

As the team at Betty Crocker explains, you can substitute butter for oil in brownies by using the same measurements. Simply melt the butter down and let it cool slightly before adding it to the mix.

Butter adds richness, while oil ensures a gooey, moist center. Neutral oil like avocado oil is great, or use a light and fruity olive oil for some extra flavor. Sugar: For the best of both worlds (gooey centers, chewy edges, and a touch of crispness), we highly recommend using granulated and brown sugar in this recipe.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

Butter substitute for baking

Most cake mixes call for oil, but butter will bring in amazing flavor. To substitute butter for oil in baking just melt the butter, measure it, let it cool, and add it as you would the oil. Compared to oil, butter will create a cake with a firmer, cakeier texture.

Melted butter is an excellent replacement for vegetable oil, and gives a delicious buttery richness to your brownies when you're finished. It does provide some added lift in your batter though, which will make your brownies a little more cakey and less fudgy than brownies made with other oils.

1/2 cup of liquid cooking oil equals approximately 2/3 cup of butter. How to calculate that? The oil-to-butter ratio is 3:4. That means for every three parts of oil, we need four equal parts of butter.

Texture and Function

In brownies, both butter and oil will offer a moist, tender texture, but only butter will give the dish the aeration needed for rising brownies well. If you use a cake brownie, butter is a better option because it helps rise the batter. For denser, fudge type brownies, oil is permissable.

Butter is considered a solid fat because it is solid at room temperature and oil is considered a liquid fat because it's liquid at room temperature. Because of this, you can't rely on oil to provide any leavening help in baked goods, which can result in a denser texture.

Typically, brownies call for the use of melted butter or vegetable oil as the fat in a recipe. Vegetable is the preferred oil because it has a mild flavor that you won't be able to detect in the final product. Melted butter, on the other hand, will add richness and produce a slightly chewier product.

What can you substitute for eggs in brownies? ›

OIL, WATER & BAKING POWDER

You can whisk 1 teaspoon of vegetable oil, 2 tablespoons of water and 2 teaspoons of baking powder together to replace each egg in baked goods like cookies, brownies or quick breads.

Mayonnaise - If you simply think of mayonnaise as a combo of oil, egg, and vinegar—all ingredients that keep baked goods tender—it makes perfect sense to incorporate it in baking. Use mayo as a 1:1 stand-in for vegetable oil in dessert recipes, like this rich dark chocolate chiffon cake.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

Due to its liquid nature, using oil in cookies typically results in a denser texture. Also, because oil is 100% fat, it doesn't react with flour the way butter does (butter contains water). Because of that, your cookies won't be as fluffy. If you're a fan of flat cookies, then using oil is an excellent option.

To convert butter to oil, you'll want to use a 3:4 ratio instead — this means one equal part of oil equates to ¾ butter. Example: If a recipe calls for 2/3 cup of butter, use 1/2 cup of oil instead. However, this is only if you're using vegetable, canola or olive oil.

The short answer is, it depends. At room temperature, it's a semi-liquid oil not solid butter. Therefore, it will probably be fine in any recipe that calls for liquid oil or melted butter.

Add Salt. If you've ever found boxed brownies to be too sweet for your taste, stir a pinch of salt into the batter before baking. This'll help bring out the deeper chocolate flavors. You can even try sprinkling some flaky sea salt on top of the brownies as soon as they come out of the oven.