You’re standing in the kitchen, box of Ghirardelli mix in one hand, and you realize the vegetable oil bottle is bone dry. Or maybe you're just over the greasy residue that some boxed mixes leave behind and want something that feels a bit more "from scratch." It happens to the best of us. Honestly, finding what to use in brownies instead of oil isn't just about desperation; it's about texture. Oil makes brownies chewy and boxed-like, while butter makes them fudge-heavy, and fruit purees make them... well, different.
Most people panic and think they’ve ruined dessert. You haven't. In fact, some of the best brownies I’ve ever tasted came from a "mistake" involving a half-empty jar of applesauce and some Greek yogurt. But you have to be careful. You can't just toss in any liquid and hope for the best. Chemistry matters here. Fat—which is what oil is—provides tenderness by coating flour proteins and preventing too much gluten from forming. If you swap fat for something water-based, like mashed bananas, you're changing the molecular structure of the bake.
Why We Even Use Oil in the First Place
Oil is 100% fat. Unlike butter, which is usually about 80% to 82% fat and the rest water and milk solids, oil stays liquid at room temperature. This is why oil-based brownies feel "moister" on the tongue even three days later. They don't seize up or get brittle in the fridge.
But oil is flavorless. It’s a workhorse, not a star. When you start looking for what to use in brownies instead of oil, you’re often choosing between maintaining that specific "boxed mix" chewiness or introducing a whole new flavor profile.
The Butter Pivot
If you have butter, use it. It’s the most common substitute for a reason. Because butter contains water, your brownies might rise a bit more—becoming slightly more cake-like—unless you account for it.
To get that elite, professional-grade fudginess, try browning the butter first. Melt it in a saucepan until it foams and turns the color of a toasted hazelnut. This removes the water content and leaves you with toasted milk solids. It’s a game changer. King Arthur Baking actually suggests that if you’re subbing butter for oil, you might want to add a tiny splash of water or milk to make up for the moisture difference, but honestly, most people find that 1:1 works just fine for a standard fudgy square.
Fruit Purees: The Healthier Route That Might Get Mushy
We’ve all heard about applesauce. It’s the classic "mom hack" from the 90s.
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It works. It really does. But there is a massive catch: the texture becomes "spongy." If you use unsweetened applesauce, use a 1:1 ratio, but maybe reduce the other liquids in the recipe by a tablespoon.
Mashed Bananas are another heavy hitter. They add a ton of moisture but—and this is a big "but"—your brownies will taste like bananas. There is no hiding it. If you like chocolate-covered bananas, you’ll be in heaven. If you don’t, stay far away.
Then there’s avocado. Don't roll your eyes. Since avocados are loaded with monounsaturated fats, they mimic the mouthfeel of oil better than applesauce ever could. You need to puree it until it is completely smooth—no one wants a green lump in their brownie. Use it in a 1:1 ratio. It makes the batter incredibly thick, almost like a mousse, and the resulting brownie is dense, rich, and surprisingly decadent.
The Dairy Aisle Secrets
Sometimes the best thing what to use in brownies instead of oil is sitting right next to the milk.
- Greek Yogurt: This adds a pleasant tang that cuts through the sugar. It makes brownies very soft. If you use non-fat yogurt, the brownies might end up a bit "rubbery," so try to stick with 2% or 5% (full fat) for the best results.
- Sour Cream: This is the secret weapon of many high-end bakeries. Sour cream adds fat and acidity. The acidity reacts with baking soda to create a tiny bit of lift while keeping the center dense. It is arguably better than oil.
- Mayonnaise: Before you get grossed out, remember what mayo is. It’s just oil, egg yolks, and a bit of vinegar or lemon juice. Using mayo in brownies is a Southern tradition that makes them incredibly moist. Use exactly the same amount of mayo as you would oil.
Nut Butters and Unexpected Fats
If you’re out of oil but have a jar of almond butter or peanut butter, you’re in luck.
Nut butters bring fat to the party, but they also bring solids and protein. If you swap oil for peanut butter 1:1, the batter will be very stiff. I usually recommend melting the nut butter slightly so it’s pourable. The result is a much heartier, protein-dense brownie that feels more like a meal than a snack. It’s intense.
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Coconut Oil is technically an oil, but it behaves differently because it’s solid at room temperature. If you use it melted, the result is almost identical to vegetable oil, albeit with a slight tropical hint. If you use refined coconut oil, that flavor is gone. It’s a perfect swap for vegans or those looking for a slightly "cleaner" fat source.
How to Adjust Your Bake Time
When you swap out oil, the "toothpick test" changes.
Oil-based brownies are pretty predictable. When you use applesauce or yogurt, the batter stays "wet" longer. You might think they aren't done and leave them in for an extra ten minutes, only to end up with a brick once they cool.
Pull them out when the edges are set and the middle has a very slight wobble. The residual heat will finish the job. This is especially true for the avocado and yogurt swaps. They firm up significantly as they cool down on the counter.
The "Emergency" Swap List
If you are literally staring at an empty pantry, here is the quick-and-dirty guide for what to use in brownies instead of oil based on what you might actually have:
- Melted Shortening: Works perfectly, 1:1 ratio. Very neutral flavor.
- Mashed Pumpkin: Great for fall. Use 3/4 cup for every 1 cup of oil. It makes them very fudgy.
- Melted Ice Cream: This sounds crazy, but high-quality vanilla ice cream is just fat, sugar, and cream. Melt it down and use it. You might want to reduce the sugar in your recipe slightly.
- Olive Oil: Use it! Extra virgin olive oil in chocolate brownies is a sophisticated, "foodie" move. It adds a fruity, peppery note that makes the chocolate taste more expensive than it is.
Real-World Nuance: The Box Mix vs. Scratch Debate
If you are using a box mix (like Betty Crocker or Duncan Hines), these mixes are engineered specifically for oil. They have emulsifiers that play nice with liquid fats. When you swap butter into a box mix, you often get a brownie that rises too much and then collapses in the middle.
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To fix this, if you're using butter in a box mix, use a little bit more than the called-for oil. Usually, a "heavy" 1:1 swap works—if it calls for 1/2 cup of oil, use 1/2 cup plus one tablespoon of melted butter.
For scratch brownies, you have more leeway. You’re the chemist. You can balance the dry ingredients to match the moisture of your fat swap. If you use a watery substitute like applesauce, add an extra tablespoon of cocoa powder to help soak up that liquid.
Summary of Actionable Steps
Stop stressing about the empty oil bottle. You have options.
- For the best flavor: Use browned butter or olive oil.
- For the best health profile: Use pureed avocado or Greek yogurt.
- For the moistest texture: Use mayonnaise or sour cream.
- For a kid-friendly swap: Use unsweetened applesauce but expect a softer, more cake-like bite.
Check your pantry right now. If you have butter, melt it. If you have a stray avocado, mash it. Just don't overbake the tray. Most brownie "failures" aren't caused by the oil substitute; they're caused by leaving the pan in the oven for five minutes too long because the baker was nervous about the swap. Trust the process, let them cool completely—ideally for two hours—and then slice in.
Next time you're at the store, grab a small jar of refined coconut oil or a container of full-fat Greek yogurt. Having these on hand means you’ll never be stuck wondering what to use in brownies instead of oil again, and you might actually find you prefer the "substitute" over the original.