9 Brownie Recipes Without Vegetable Oil Made Easy

Substitutes for vegetable oil in brownies can transform your dessert experience with unique flavors and healthier options.

Bakers often find themselves needing an alternative due to an empty bottle or a desire to experiment with different fats.

Some replacements keep brownies moist and tender while adding unexpected depth to the flavor.

Pantry staples frequently double as clever swaps, allowing stress-free baking on short notice.

Most substitutes can be used in equal parts, although variations in moisture and texture should be expected.

After reviewing these options, you’ll be equipped to bake delicious brownies even when vegetable oil isn’t available.

Why Is Vegetable Oil Used in Brownie Recipes?

Vegetable oil is a common ingredient in brownie recipes, and it plays an important role in creating the perfect texture and taste that everyone loves.

• Moist Texture: Vegetable oil keeps brownies soft and moist, helping them stay fudgy instead of cakey or dry.
• Neutral Flavor: Unlike butter, vegetable oil doesn’t have a strong taste, so the rich chocolate flavor shines through.
• Even Mixing: Oil blends easily with other ingredients, making the batter smooth and ensuring the brownies bake evenly.
• Longer Freshness: Brownies made with oil tend to stay fresher and softer for a few extra days compared to those made with butter.
• Simple and Consistent: Vegetable oil is shelf-stable, easy to measure, and gives reliable results every time you bake.

What Can Replace Vegetable Oil in Brownies

Vegetable oil isn’t always in the pantry when you need it. That doesn’t mean your brownies are off the table. You can move forward with a simple change. Baking stays just as enjoyable.

Applesauce

Applesauce offers the indulgent taste of apple pie without any crust, making it a perfect 24-ounce treat for health-conscious dessert lovers.

This natural applesauce stands out for its chunky texture and sweet flavor while being completely gluten-free, nut-free, vegan, and kosher certified to accommodate various dietary needs.

As a baking substitute, applesauce provides moisture in recipes like brownies while cutting unwanted fat and calories, essentially creating healthier treats without compromising taste.

Mashed Banana

Mashed banana is a healthier alternative to oil in baking, giving brownies a soft texture and slight fluffiness while reducing fat content.

Most bakers enjoy the natural sweetness bananas add, similar to the effect when mixing them into pancake batter for a nutritious boost.

The recommended substitution uses three-quarters cup of mashed banana for each cup of vegetable oil, though the swap might result in slightly drier brownies than the original recipe.

Adding a few teaspoons of water to the mixture helps maintain moisture, creating the perfect balance between health and taste.

Vegetable Puree

Cooking oils can be swapped with healthier options when making brownies, with vegetable purees being excellent substitutes for traditional oils.

Zucchini puree works wonderfully in chocolate brownies because the flavors complement each other naturally, though it does change the taste slightly.

Sweet potato and pumpkin purees offer milder alternatives that add subtle sweetness while creating a more cake-like texture in your treats.

For best results, simply use three-quarters cup of any vegetable puree to replace each cup of oil in your recipe.

These substitutions not only cut down on fat content but also boost the nutritional value of your brownies without sacrificing that delicious taste everyone loves.

Cornstarch

Cornstarch cannot directly substitute for vegetable oil in brownies because it lacks the fat content necessary to provide moisture, richness, and chewiness that oil brings.

However, cornstarch can be part of a substitute blend when combined with other ingredients.

For example, a mixture of cornstarch and water may replace eggs or help thicken, but not replace oil.

To substitute vegetable oil effectively in brownies, better alternatives include unsweetened applesauce, mashed bananas, yogurt, or butter - ingredients that maintain the necessary fat and moisture balance.

Cornstarch alone won't produce the desired texture or flavor in brownies.

Plain Yogurt Or Sour Cream

Dairy substitutions in brownies offer real health benefits without sacrificing flavor.

Plain yogurt, Greek yogurt, or sour cream can replace oil and reduce fat while adding protein to your treats.

These alternatives blend seamlessly into the recipe since their mild flavors don't overpower the chocolate taste that everyone loves.

The batter might appear thicker than usual, but a few teaspoons of water can easily fix this consistency issue.

For best results, use ¾ cup of yogurt or sour cream to replace each cup of vegetable oil in your recipe.

Almond Milk & Melted Butter

Substituting vegetable oil in brownie recipes with a mixture of almond milk and melted butter creates a delicious nutty flavor while maintaining that classic chewy texture we all love.

The ideal ratio requires just 3/4 cup almond milk combined with 1/4 cup melted butter for each cup of oil called for in your recipe.

This simple swap not only enhances the taste of your brownies but also reduces the overall fat content compared to using straight vegetable oil.

Many home bakers prefer this alternative because the butter provides essential richness while the almond milk adds a subtle depth that plain oil simply can't match.

Melted Butter

Replacing vegetable oil with butter creates brownies that are noticeably creamier with that distinctive buttery flavor impossible to describe any other way.

The rich texture and enhanced taste make this swap a favorite among home bakers despite butter not being the healthier option.

Most recipes work perfectly when you substitute one cup of melted butter for each cup of oil called for in the instructions.

Due to butter's different moisture content, your treats might need a few extra minutes in the oven to reach the perfect consistency.

The slight adjustment in baking time is well worth the effort for the delicious results that will have everyone asking for your secret recipe.

Other Oil

Avocado oil is a perfect substitute for vegetable oil in cooking, offering amazing versatility that rivals olive oil in all applications.

This all-purpose oil shines brightest when frying, sautéing, baking, or even as a cold base for homemade salad dressings.

Its subtle flavor enhances your food without overpowering it as well.

Shortening

Shortening ranks as the least favorable substitute for vegetable oil in brownies, mainly because it contains unhealthy trans fats despite producing excellent results.

This semi-solid product is actually vegetable oil that has undergone hydrogenation, making it structurally different from regular oil.

For best results, warming the shortening slightly before mixing helps incorporate it smoothly into your brownie batter, but be careful not to overheat it and accidentally cook your eggs.

The good news is that shortening won't alter the flavor or texture of your brownies when used as a one-to-one replacement (1 cup of warmed shortening for each cup of oil).

Vegetable Oil vs. Other Oils: Baking Differences

The type of oil you use in baking can change the flavor, texture, and even the shelf life of your treats, so it’s helpful to know how vegetable oil compares to other common options:

Vegetable Oil

Neutral in flavor and makes cakes, brownies, and muffins extra moist and tender. It doesn’t add any taste of its own, so the main flavors of your recipe stand out.

Olive Oil

Adds a subtle, fruity flavor and works best in recipes where you want a bit of extra taste, like citrus cakes or savory breads. It can make baked goods a little denser.

Coconut Oil

Gives a gentle coconut scent and richness, making treats soft and chewy. Unrefined coconut oil brings more coconut flavor, while refined is milder.

Canola Oil

Similar to vegetable oil, canola is light and neutral, producing baked goods with a soft crumb and no strong aftertaste.

Avocado Oil

Offers a buttery, mild flavor and healthy fats. It works well in rich desserts but can sometimes add a light green tint to batters.

Butter (Comparison)

Butter isn’t an oil, but it adds a rich taste and creates denser, chewier textures, as well as a golden color and crispier edges.

FAQs

1. Can I use olive oil in brownies?

You can! Use light or extra light olive oil for a more neutral flavor. Extra virgin olive oil has a bolder taste that may come through.

2. Is applesauce a good healthy swap?

Unsweetened applesauce is a great low-fat alternative. It makes brownies softer and slightly cakier. Use a 1:1 ratio.

3. How does coconut oil compare to vegetable oil in brownies?

Coconut oil provides a hint of coconut flavor and behaves similarly to vegetable oil. Use it in the same amount as the original recipe.

4. Can I use mashed bananas instead of vegetable oil?

Yes, mashed bananas add moisture and natural sweetness. They also make the texture more cake-like. Use ½ cup banana per ½ cup oil.

5. What’s the best substitute if I want fudgy brownies?

Melted butter or coconut oil are best for rich, fudgy brownies. Avoid using too much fruit purée, which can make them cakier.

6. Do I need to change baking time with a substitute?

Sometimes. Moisture-rich swaps like applesauce may require a few extra minutes. Check doneness with a toothpick to be safe.