Should I use olive oil or butter in brownies?

For fudgier, moister brownies with a denser texture and longer shelf life, use olive oil, which adds healthy fats and deep flavor, while butter yields softer, cakier results with a classic rich taste and shinier crust, but combining both can give you the best of both worlds (chewy, fudgy, and flavorful). Choose a mild olive oil to avoid overpowering the chocolate, and consider a half-and-half mix for balanced texture and taste.

Are brownies better with oil or butter?

Butter adds superior flavor and a shiny, crinkly crust for fudgier brownies, while oil creates chewier brownies with crunchier edges and a matte top, often tasting more like box mixes; using both can balance flavor and chewiness for the "best of both worlds". Butter brings richness and a melt-in-your-mouth texture, whereas oil provides moisture and chewiness, preventing dryness. 

Can olive oil replace butter in brownies?

Yes! Olive oil is a great substitute for butter in brownies, adding moisture and a slightly fruity richness. It also makes the brownies softer and chewier.

Does olive oil make brownies more fudgy?

The use of the olive oil gives the brownie a denser fudgy texture, almost like truffles. Be sure to use a freshly pressed extra virgin olive oil with a peppery finish to give the brownies a subtle depth and dimension.

What makes brownies fudgy vs cakey?

Here's the skinny on brownies: the secret to fudgy vs. cakey comes down to the fat to flour ratio. Fudgy brownies, like these, have more fat (butter and chocolate), while cakey ones tend to lean on more flour and a leavener like baking powder for some lift.

The BEST Fudgy Brownie Recipe

What's the secret to super fudgy brownies?

The path to brownies with a fudgy, chewy center — so dense their crumb becomes fine enough to almost (but not quite) disappear — is the combination of melted butter and sugar. Cookbook author Jesse Szewczyk details the science behind using melted (rather than solid) butter in cookies in the secret to fudgier cookies.

What is the secret to a chewy brownie?

Secret Ingredient: Cornstarch!

Cornstarch mimics the texture of box mix brownies, creating thicker, chewier brownies with a nice shiny crackly top. Don't skip it if possible.

How much olive oil to put in brownies?

For brownies, use a 1:1 ratio if substituting for vegetable oil, but use about 3/4 the amount if swapping for butter, like 3/4 cup olive oil for 1 cup butter, opting for a mild or light olive oil to avoid overpowering chocolate flavor. Olive oil adds moisture and creates a fudgy texture, but the key is choosing a delicate-flavored oil to complement, not compete with, the chocolate, say experts from FullyHealthy.com, Arlotta Food Studio, and Big Paw Olive Oil.
 

What causes brownies to be fudgy?

Fudgy brownies are made with a high fat-to-flour ratio (more butter/chocolate, less flour), using melted butter instead of creaming it with sugar to avoid adding air, and often incorporating extra egg yolks for richness, resulting in a dense, moist, and gooey texture rather than a light, cake-like one. Key techniques include melting fat, minimal mixing (especially of dry ingredients), and underbaking slightly.
 

What happens if you use olive oil instead of vegetable oil in baking?

Using olive oil instead of vegetable oil in baking typically results in a moister, more tender crumb with a distinct, fruity flavor that complements chocolate, citrus, or savory baked goods like focaccia, but it can be overpowering in delicate recipes like vanilla cakes or pancakes where a neutral oil is better. You can usually substitute at a 1:1 ratio, but choose a mild olive oil (like a light or pure blend) for most uses, reserving extra virgin for recipes where its robust taste is welcome. 

Which olive oil is best for brownies?

Olive oil is perfect for baking and pairs well with chocolate. Check out this amazing recipe for olive oil brownies. Use a mild, extra-virgin olive oil that still has a fruity flavor.

Does oil or butter add more flavor?

Oil is also a more neutral flavor, so it doesn't provide as much flavor as butter. In order to maximize flavor and recipe success, we recommend you follow the recipe ingredient list when baking.

Can you bake with olive oil at 350?

Extra virgin olive oil, with a smoke point of 374°F to 410°F, is safe for most baking needs. Internal temperatures of baked goods rarely exceed 210°F, so the oil remains stable and flavorful. Here's a quick guide to baking with olive oil: Cakes & Quick Breads: Bake at 325°F–350°F for moist, tender results.

What are common brownie baking mistakes?

Common brownie mistakes include overmixing (leading to tough brownies), overbaking (resulting in dry results), using cold ingredients, not using quality chocolate, skipping the cooling/resting time before cutting (making them messy), and incorrect measuring/substituting ingredients, all of which ruin texture and flavor.
 

Is olive oil better than butter for baking?

Improved Texture: Did you know baked goods made with olive oil often have a lighter and airer texture than those made with butter? That's because the viscosity of olive oil allows for an easier incorporation into batters, resulting in a smoother consistency, and smoother, fluffier bakes.

What happens if you use butter instead of oil in baking?

Using butter instead of oil in baking adds richer flavor and a firmer, cakey texture because butter contains water and milk solids, unlike oil which is pure fat, affecting moisture and crumb; you can usually swap them 1:1 by melting the butter, but it changes the result, making it less spongy and more tender, especially in oil-focused recipes like some chocolate or carrot cakes. 

Should I use oil or butter for fudgy brownies?

Want to make your brownies extra fudgy and decadent? Ditch the vegetable oil and use melted butter instead. It adds a delicious richness and a softer crumb that's absolutely irresistible.

What makes brownies chewy vs fudgy?

Chewy brownies get their texture from more flour, oil (instead of butter), and sometimes cornstarch, with less sugar and eggs for structure, creating a dense, moist, slightly gummy bite; fudgy brownies rely on a higher fat-to-flour ratio (more butter/oil, less flour), ample sugar, and fewer eggs, often using melted butter and less mixing for a dense, melt-in-your-mouth interior with a crackly top. The key difference is flour and fat balance: more flour = chewier, more fat/less flour = fudgier.
 

Does olive oil change brownie flavor?

However, adding olive oil can change the taste of the brownies. Most baking oils such as vegetable oil and canola oil have a neutral or nonexistent taste, whereas olive oil has a peppery, grassy taste that can affect the flavor of the brownies.

Is it okay to use extra virgin olive oil when baking?

Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.

Can you replace butter with olive oil in brownies?

Home bakers, too, increasingly are foregoing the butter and baking cakes, tortes, brownies and more with olive oil. Swapping olive oil for butter cuts saturated fat. Plus, good olive oil adds a wonderful, nuanced flavor to baked goods and keeps them moist.

What is the secret of a good brownie?

A good brownie is rich, fudgy, and moist with an intense chocolate flavor, achieved through quality ingredients like dark chocolate, butter, and brown sugar, plus techniques like not overmixing, using melted butter, incorporating eggs and sugar well (for a crinkly top), and crucially, not overbaking—pulling them out when the center still wobbles so residual heat finishes the job. Adding an extra egg yolk enhances chewiness, while espresso powder boosts chocolate depth.
 

Do more eggs make brownies chewier?

So, how do brownies react to three eggs? They give brownies a lighter, drier, and more cake-like texture. If you prefer this over the chewy variety, then go ahead and crack in that additional egg.

How do you add richness to box brownies?

Enhance with Flavor

Instead of water, try a one-to-one substitution of milk for a creamier texture, flavored coffee creamers for extra richness or brewed coffee for a mocha flavor. These swaps can really turn up the taste without a lot of effort. You can also try adding spices to your brownie mix!

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