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What Can I Substitute For Vegetable Oil in Brownies?

There are several things you can substitute for vegetable oil in brownies. If you don’t like the taste of the oil, you can use butter or melted unsalted butter instead. This is not healthy, and your brownies will not be as moist. But butter also isn’t exactly the healthiest option. Butter must be melted before you mix the ingredients. Oil can be used in place of butter in a pinch. The key is to mix one cup of oil with 1 cup of butter. But oil doesn’t work as well as butter and will not give you the same result.

What Can I Substitute For Vegetable Oil in Brownies

Is there anything better than the gooey, handmade taste of brownies? It’s not the end of the world if you don’t have any vegetable oil to prepare your favorite brownie recipe (or any other recipe that calls for vegetable oil). Brownies are a very adaptable dessert, especially regarding the ingredients used in their preparation.

In reality, you can make just as delicious homemade brownies without using vegetable oil by using a variety of other ways and ingredients.

Top Substitutes of Vegetable Oil in Brownies

1. Margarine or Butter


Butter or melted margarine is a typical substitute for vegetable oil in brownie recipes.

Both butter and oil produce a moist, delicate texture when baking brownies, but only butter provides the necessary aeration for brownies to rise correctly.

If you’re making a cake brownie, butter is a superior choice because it aids in the rise of the batter!

However, which option you choose will be determined by the type of brownies you want to make. Oil is preferable for denser, fudge-like brownies.

To keep the same flavor and texture, use the same amount of butter as the vegetable oil in the recipe, but bake the brownies two minutes longer.

2. Canola Oil


When baking your favorite brownie recipe, canola oil is an excellent substitute for vegetable oil.

Unlike olive and nut oils, which have different flavors that can dominate your recipe or leave a weird feeling in your mouth, both vegetable and canola oils are flavorless.

Because it’s high in omega-3 fat, canola oil, which comes from the rapeseed plant, benefits heart health.

Although canola oil has fewer saturated fats than vegetable oil, most canola oil comes from genetically modified plants.

3. Olive Oil


If you’re looking for an olive oil substitute that you’re likely to have on hand, olive oil makes a perfect substitute for a brownie recipe.

We recommend using light or extra light olive oil for the best results when baking brownies because it is highly refined and has a more neutral flavor, meaning it is less likely to alter the taste and texture of your brownies.

You should always avoid using olive oil with a strong flavor when it comes to baking because it will throw off the flavor balance you worked so hard to achieve!

It’s also worth noting that olive oil should be equal to the amount of vegetable oil.

4. Apple Sauce


Apple sauce is another pantry staple that works well as a substitute for vegetable oil in brownie recipes.

Apple sauce can be a moistening agent in cakes, muffins, cookies, and brownies as a tasty condiment.

When making brownies, use a three-quarters-cup for one-cup ratio and lower the amount of sugar somewhat.

We advocate doing so because the sugars in the apple sauce are likely to give some sweetness, and you don’t want to overdo an already sweet recipe!

5. Yogurt


Yogurt is a fantastic breakfast dish, but did you know it can also be used to produce a rich, creamy brownie batter? Yogurt is high in calcium, protein, and probiotic bacteria.

Regularly ingesting yogurt has several health benefits, including improved immune system function, weight management, and lower inflammation.

Yogurt is an excellent dairy product that you’re likely to have on hand, making an excellent brownie substitute.

However, you should always use plain yogurt rather than flavored yogurt because you don’t want any other flavors to overpower the chocolatey delight!

6. Avocado Oil


Avocado oil is an excellent substitute for vegetable oil for baking brownies if you’re seeking a healthier option.

Avocado oil is unrefined, substantial in good fats and vitamin E, and has a higher smoke point, which means it may be used to fry various foods.

Avocado oil has a milder flavor than common nut oils like peanut and hazelnut oil, so you won’t notice the difference in your brownie batter.

Unfortunately, it is more expensive than vegetable oil and is viewed as more expensive because it is produced in lesser quantities and is more difficult to find.

7. Sunflower Oil


Try sunflower oil instead if you don’t have any vegetable oil. Sunflower oil is a common constituent in most vegetable oils; thus, it may be used in any brownie recipe as a flavorless alternative.

Sunflower oil is a non-volatile oil extracted from sunflower seeds. Sunflower oil is high in vitamin E and is commonly used as a frying oil.

However, you should use it with caution because sunflower oil has a more robust flavor than vegetable oil and should be used sparingly.

Don’t be scared to experiment with different vegetable oil substitutions when cooking brownies.

Best Recipe for Brownie

140g butter

a quarter cup of sugar

1 tablespoon cocoa powder

1/2 teaspoon vanilla extract 1/4 teaspoon salt

2 giant eggs, cold

flour (1/2 cup)

Preheat the oven to 160 degrees Fahrenheit and line a 20cm square baking sheet with baking paper.

Fill a big pot halfway with water and heat to a low simmer. In a heatproof bowl, combine the butter, sugar, cocoa powder, and salt; place it in/on top of the pot. While the butter melts, stirring constantly. Remove the mixture from the heat once the butter has melted and let it cool.

Once cold, add the vanilla and eggs one at a time. Stir vigorously until the batter is smooth and glossy. Stir in the flour until there are no more streaks, then mix the batter for another minute.

Pour the batter into the prepared pan and bake for 20 minutes, or until a toothpick inserted in the center comes out clean.

Can I Make Brownies with Olive Oil Instead of Vegetable Oil?

Yes, you can make brownies with olive oil instead of vegetable oil. They’re both liquid fats, and when baked, they’ll fulfill similar functions.

Vegetable oil is commonly used in recipes since it is less expensive and has a more neutral flavor. You can replace the vegetable oil in the recipe with olive oil at a 1:1 ratio.

If you’re replacing vegetable oil with olive oil, go for the extra light or light variety. Because of the refining procedure, they have a less pungent flavor. If you use intensely flavored or extra virgin olive oil, the flavor will be utterly ruined.

We recommend using high-quality olive oil if you do decide to use it. Less expensive olive oils have a more robust flavor and aroma than those that are more expensive.

This can give your brownies an off-putting odor and taste. Vegetable oil is frequently preferred since it has a neutral flavor and is significantly less expensive.

What Happens if you Don’t Use Vegetable Oil for Baking Brownies?

Your brownies’ fat source is vegetable oil, making the batter more liquid and assuring that the final product is creamy and decadent.

There will be nothing to bind the dry ingredients together without the oil, and the result will be a crumbly mess.

Vegetable oil differs from butter in that butter contains far more water. This comes in handy when making baked goods like cakes that need to rise and have an open structure.

Brownies are typically gooier and denser, requiring less water in the batter. This is why oil is commonly used as a fat source in brownie recipes.

How Adding Mayo will Change the Brownie?

Your cake will be incredibly moist if you use mayonnaise instead of oil. The texture is more like a baked cake, and most people enjoy it.

You don’t have to be concerned about your cake tasting like mayonnaise; it won’t. Many people are unaware that the flavor of dishes is determined by all of the ingredients combined, and mayonnaise is simply an ingredient added to your cake mix.

Mayonnaise has been used in baking since before there were cake mixes, and there’s a good reason. The oil in mayonnaise makes the cake soft, the eggs keep the batter wet, and the vinegar enhances the chocolate taste in a chocolate cake.

When you use mayo instead of conventional oil, the cake will keep its moisture for longer.

Why do People Use Mayo Instead of Oil?

For various reasons, people substitute mayo for oil in cake mixes.

To begin with, occasionally, people wish to bake a cake but realize they are short of oil. They may dash to the store, borrow it from a friend, or make do with something else. Mayonnaise is readily available in most households; thus, it works nicely.

Mayonnaise is also used because people prefer it. People often complain that boxed cake mixes are bland and lack the flavor of homemade cakes, but substituting mayo for oil can make the cake incredibly moist and have a homemade texture.

Anyone who has tried it will tell you that the cake was moist and fluffy and retained its flavor and moisture for a longer time.

Cakey Brownies vs. Fudgy Brownies: What’s the Difference?

Everyone like brownies, but some want them rich and dense, while others prefer a taller dessert. What should a baker do to ensure that their brownies turn out perfectly?

The fat-to-flour ratio in fudgy brownies is higher than in cakey brownies. To add more fat, like butter and chocolate in this situation, a cakey recipe uses additional flour and baking powder to leaven it. Whether you want fudgy or cakey, the amount of sugar and eggs is the same.

Cakey Brownies by Thomas

A taller, more cakey brownie — that bakes faster than its fudgy cousin — is made with less chocolate, less butter, and more flour.

Fudgy Brownies by Thomas

If your batter is still too crumbly, gradually add the butter and chocolate, or reduce the flour.

When it Comes to Brown Butter, How do you Know When it’s Done?

The color shift is everything! And there’s the fragrance.

The butter will turn white on top as it heats up, then bubble up. It will create dark-colored milk solids or “bits” after it is frothy. When you stir them, they will swirl up. Remove the pan from the heat once brown pieces appear. It’s far better to rely on this pronounced color shift and nutty aroma than on timing.

If you don’t sauté the butter until it’s completely browned, the brownies will be too liquidy and won’t bake properly. Some people claim that this recipe never bakes for them and that the brownies turn into “lava.” There’s simply too much liquid!

(It’s also possible that some individuals don’t comprehend brownies.) I’m not joking. People, this ain’t no cake. You call it lava, but I call it the most excellent, gooiest brownie ever had.) When adequately prepared, these brownies bake up perfectly.

Why are my Brownies so Dripping Wet?

Does not add up. Ha! Just joking.

I already mentioned it browned the butter entirely. Undercooking the brownies is the other culprit. I understand. You’re looking for soft brownies, and I do too. The toothpick test is the best technique to check for doneness: place a toothpick in the center of the brownies, and if no moist batter sticks to it, it’s done. (If there is, leave it in for a few minutes longer.)

Make a couple of pokes to ensure you’re not poking into a melted chocolate chip. Because every oven is different, you’ll have to use your best judgment when cooking time! If you overbake the brownies, they will become too dry, and I believe a little underbaked is preferable.

Keep in mind that when the brownies cool, they will stiffen up. It is crucial to allow this brownie recipe to be set up in the pan before cutting into them. Allow 15-30 minutes before cutting. If you cut into them too quickly, they will fall apart and not stay in squares. (Of course, this never stops me because I’m an animal.) It’s helpful to know whether you plan to serve these to visitors or gift them on a plate.)


If you don’t have any vegetable oils on hand or want to make your brownies healthier, there are plenty of alternatives. You can use canola, olive, avocado, and coconut oil interchangeably.

For creamier, fudgier brownies, use butter, yogurt for a lower fat percentage, and applesauce for moister brownies.