The best substitutes for vegetable oil in brownies

Butter, applesauce, Greek yogurt, and melted coconut oil all work in brownies. Butter gives you the richest flavor and the fudgiest texture. Applesauce and Greek yogurt make brownies denser and slightly cake-like, but use less sugar elsewhere in the recipe to avoid overly sweet results. Coconut oil works one-to-one like vegetable oil but adds coconut flavor — use refined coconut oil if you want to avoid that taste.

The swap you choose depends on what texture you want and what you have on hand. Butter is the most forgiving because brownies are already a fat-forward dessert. Oil-free swaps like applesauce work but change the crumb noticeably, so they suit people who prefer denser brownies or need to avoid oil for dietary reasons.

Key Takeaways

  • Butter is the easiest swap — use the same amount as the oil called for, and brownies will be fudgier and richer.
  • Applesauce and Greek yogurt replace oil one-to-one but make brownies denser; reduce sugar by one-quarter to prevent them from tasting too sweet.
  • Melted coconut oil works exactly like vegetable oil but adds coconut flavor unless you use the refined kind.
  • Nut butters like almond or peanut butter work but make brownies heavier and require thinning with a little water or milk.

Butter: the richest option

Butter is the most reliable swap. Use the exact same amount as the recipe calls for in oil — if the recipe says one-half cup of oil, use one-half cup of melted butter. Brownies will be fudgier, more tender, and taste noticeably better because butter has milk solids and water that oil does not have.

The only catch is that butter can make brownies slightly denser if you overmix the batter. Stir just until the dry ingredients disappear. Butter also browns the edges a little faster, so check brownies a minute or two earlier than the recipe suggests, especially if your oven runs hot.

Applesauce: the oil-free choice

Applesauce replaces oil one-to-one by volume, but it adds moisture that oil does not. This makes brownies cake-like rather than fudgy. The trade-off is worth it if you are avoiding oil for health or dietary reasons, or if you prefer a less rich brownie.

Reduce the sugar in the recipe by one-quarter — applesauce is already sweet, and brownies made with it can taste cloying without this adjustment. Use unsweetened applesauce, not the kind with added sugar. The brownies will be slightly less tall and more compact than oil-based ones, but they stay moist for several days.

Greek yogurt: tangy and dense

Plain Greek yogurt works one-to-one for oil and creates a very dense, almost fudgy brownie with a subtle tang. The acidity in yogurt reacts with baking soda to create lift, so brownies do not sink even though you are removing fat.

Use full-fat Greek yogurt for the best texture. Reduce sugar by one-quarter, just as you would with applesauce. The brownies will be heavier than butter-based ones but will have a pleasant, almost chewy crumb. This swap works especially well if your recipe already calls for baking soda.

Coconut oil: the neutral oil swap

Melted coconut oil works exactly like vegetable oil — use the same amount, and the brownies will bake the same way. The difference is flavor. Unrefined coconut oil tastes distinctly of coconut, which some people love in brownies and others do not.

If you want coconut oil without the coconut taste, buy refined or "expeller-pressed" coconut oil. It has the same cooking properties but almost no flavor. Coconut oil is solid at room temperature, so melt it before mixing it into the batter. The brownies will have a slightly different crumb than vegetable oil versions — sometimes a bit more tender — but the difference is small.

Nut butters: thick and heavy

Almond butter, peanut butter, and tahini all work in brownies, but they are thicker than oil. Use half the amount called for in oil, then thin the mixture with a little water or milk until it reaches the consistency of thick cream. A recipe calling for one-half cup of oil would use one-quarter cup of nut butter plus two to three tablespoons of water.

Nut butters make brownies denser and add their own flavor — peanut butter brownies are delicious, but tahini brownies are an acquired taste. The brownies will be heavier and more cake-like than oil-based ones. This swap works best if you like nutty flavors and do not mind a less fudgy texture.

Mashed banana and avocado: fruit-based swaps

Mashed banana and avocado both replace oil one-to-one, but they add moisture and flavor. Banana makes brownies taste like banana cake — fine if that is what you want, but it masks the chocolate. Avocado is nearly flavorless and creates a very moist, almost pudding-like brownie.

Both require reducing sugar by one-quarter. Banana also adds natural sweetness, so you might reduce sugar by one-third instead. These swaps work best in recipes that already have strong chocolate flavor to stand up to the fruit. The brownies will be softer and more fragile than oil-based ones, so handle them gently when removing from the pan.

Frequently Asked Questions

Can I use olive oil instead of vegetable oil in brownies?

Yes, but extra-virgin olive oil will taste like olive oil in your brownies. Use refined olive oil if you have it, or light olive oil. The flavor will be milder. Use the same amount as the recipe calls for. The brownies will bake the same way as with vegetable oil.

Do I need to change the baking time if I swap the oil?

Butter, coconut oil, and other oils bake at the same speed as vegetable oil. Applesauce, yogurt, and mashed fruit may bake slightly faster because they add moisture. Check brownies a minute or two earlier than the recipe suggests. A toothpick inserted in the center should come out with a few moist crumbs, not wet batter.

What if my brownie recipe uses melted chocolate instead of cocoa powder?

The oil swap works the same way. Butter will make them richer, applesauce or yogurt will make them denser, and coconut oil will work one-to-one. The chocolate flavor is strong enough to mask most substitutions, so you have more flexibility with fruit-based swaps in these recipes.

Can I mix two substitutes together?

Yes. Half butter and half applesauce, for example, gives you some of the richness of butter with less oil overall. Use the total amount of oil the recipe calls for, divided between your two choices. This approach lets you dial in the texture and flavor you want.