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Replacing Butter with Oil

post #1 of 3
Thread Starter 

Hi,
I'm looking to replace the butter in my brownie recipe with oil. Is it a 1:1 ratio? If not what is the substitution ratio?

post #2 of 3

It's not a simple replacement necessarily. Besides the fat, there's the flavor of butter, the sugars and so on in the butter.

 

Quantity wise, butter is 15-20% water so you might want to reduce the oil and add water. But also it depends on how butter is used in the recipe.  If you're melting the butter and waiting until the foaming stops, that means you've evaporated most of the water.  If you're creaming the butter first with the sugar, that's a step that affects leavening, texture and such in the final baked good. You can't replicate that with a simple oil-butter swap. 

 

You'll need to post your recipe and technique for us to give a better answer. 

Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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Palace of the Brine -- "I hear the droning in the shrine of the sea monkeys." Saltair
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post #3 of 3

Agree with Phatch, replacing butter with oil would mean adding a small amount of extra water if you are set on the same texture. If you enjoy fudgy brownies, no need to add the water, the lessened amount will aid that.

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