Q:

What is a substitute for vegetable oil in brownies?

A:

Quick Answer

Butter, margarine, applesauce, shortening or bananas can all be used as substitutes for vegetable oil when making brownies. Butter, margarine and shortening are high-fat substitutes for oil, while using applesauce or a banana can provide a low-fat alternative.

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Full Answer

Butter is made with milk, so the brownies taste a bit creamier if butter is used as a substitute. Margarine is made primarily of vegetable fat, so it is an effective alternative to oil and provides less calories than butter. Margarine also does not affect the taste of the brownies. Both butter and margarine should be melted before using. Shortening is solid vegetable oil, so simply heat before using.

Applesauce can match vegetable oil cup for cup while providing less fat and calories. Pureed banana can also be used as a healthier alternative, but it may alter the taste a bit. Use 3/4 to 1 cup banana puree for every 1 cup of oil in the recipe.

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Related Questions

  • Q:

    What can replace vegetable oil in brownie mixes?

    A:

    Butter or margarine is a suitable replacement for vegetable oil in a brownie mix. Melting the butter or margarine creates the same texture as vegetable oil for the recipe.

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    What is a substitute for vegetable oil in muffins?

    A:

    Some medically recommended substitutions for vegetable oil include fruit juices or sauces, mashed fruit, yogurt, fruit or vegetable purees, coconut or olive oil, butter, lard or fat. Substitute a quarter to a full cup of any type of fruit juice, sauce, mash or puree for one serving of vegetable oil. This quantity can vary depending on the use.

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  • Q:

    Can I use canola oil instead of vegetable oil?

    A:

    Canola oil can be substituted for vegetable oil in baking, frying and sauteing. Canola oil has a neutral flavor, so it can be substituted for vegetable oil without affecting the flavor of the food.

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  • Q:

    Can you substitute olive oil for shortening?

    A:

    Generally, olive oil can be used in recipes that call for melted solid shortening. It cannot always replace solid or semi-solid shortening in recipes. Olive oil is itself a liquid form of shortening, a word coined to describe fat's effect on the gluten in flour; it shortens strands of gluten to create a finer texture, such as in cakes, rather than the chewy texture of stretched-out gluten in breads.

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