The best oil replacements for brownies

Applesauce, melted butter, Greek yogurt, and mashed banana all work in brownies because they carry fat and moisture the same way oil does. The most reliable swap is melted butter at a 1:1 ratio—use the same amount of melted butter as the recipe calls for oil. Applesauce works equally well and produces a slightly denser, fudgier brownie. Greek yogurt and mashed banana both work but change the texture more noticeably, making brownies cake-like rather than fudgy.

The reason these work comes down to what oil does in a brownie batter: it carries fat (which makes brownies rich), holds moisture (which keeps them from drying out), and helps the batter spread evenly in the pan. Any replacement needs to do at least two of those three jobs. Oil is about 100% fat. Applesauce is mostly water with a tiny amount of natural fat. Butter is 80% fat and 15% water. Greek yogurt is mostly water but has enough fat from milk solids to work. Each one shifts the final brownie slightly, but all of them produce something you will want to eat.

Key Takeaways

  • Melted butter is the closest match to oil and works at a 1:1 ratio without any other changes to the recipe.
  • Applesauce produces fudgier, denser brownies and also works at 1:1, though the brownies may brown slightly faster.
  • Greek yogurt and mashed banana work but make brownies more cake-like; use them only if you prefer that texture.
  • Coconut oil, avocado, and nut butters all work but add their own flavor, so choose one that matches what you want the brownie to taste like.

Melted butter: the most straightforward swap

Use melted butter at a 1:1 ratio—if the recipe calls for 1/2 cup oil, use 1/2 cup melted butter. Let the butter cool to room temperature before mixing it into your dry ingredients, or it will cook the eggs. The brownies will be slightly richer and more tender than with oil, with a more pronounced butter flavor. This is the swap most home bakers reach for because it requires no math and no texture adjustment.

One small difference: butter contains about 15% water, while oil is pure fat. This means your batter will be slightly wetter. If your batter looks too thin after mixing, add 1 tablespoon of flour and stir. Most recipes are forgiving enough that you will not need to. Baking time stays the same—check for doneness at the recipe's stated time by inserting a toothpick into the center; it should come out with a few moist crumbs, not clean.

Applesauce for fudgier, denser brownies

Applesauce works at a 1:1 ratio and produces brownies that are noticeably fudgier and denser than the original recipe. Use unsweetened applesauce; sweetened versions will make the brownies too sweet. The applesauce adds moisture without adding fat, so the brownies rely more on the cocoa solids and chocolate for richness. They will also brown a little faster on the edges, so check them 2 to 3 minutes before the recipe's stated time.

This swap works best in recipes that already call for chocolate or cocoa powder—the chocolate carries the richness that the missing oil would have provided. If you are making a very straightforward brownie with minimal chocolate, applesauce may leave them tasting a bit flat. Applesauce brownies also stay moist longer than oil-based ones, so they actually improve slightly after a day in an airtight container.

Greek yogurt and mashed banana for cake-like texture

Greek yogurt and mashed banana both work at a 1:1 ratio but produce a noticeably different brownie—more cake-like, less fudgy, with a taller rise. Use plain, unsweetened Greek yogurt; flavored versions will throw off the taste. For mashed banana, use ripe banana (the kind with brown spots) and mash it until smooth with no lumps. Both add moisture and a small amount of fat, but not enough to replicate oil's richness.

These swaps work well if you prefer a brownie that is closer to cake than to fudge. They also work if you are baking for someone who cannot eat dairy (use mashed banana) or who prefers a lighter texture. The banana will add a subtle banana flavor, which some people love and others do not. If you go this route, taste a small piece before serving to others. Greek yogurt brownies taste more neutral and are the better choice if you want the chocolate flavor to be the star.

Coconut oil, avocado, and nut butters

Coconut oil works at a 1:1 ratio and produces brownies almost identical to oil-based ones, with a subtle coconut flavor. Use refined coconut oil if you want no coconut taste; use unrefined if you want the coconut to show through. Avocado also works at 1:1 and adds richness without adding flavor—the brownies will taste like chocolate, not like avocado. Nut butters (peanut, almond, tahini) work but need a small adjustment: use 3/4 cup nut butter for every 1 cup of oil, because nut butters are thicker and denser than oil.

These options are worth considering if you have them on hand or if you want to add a specific flavor. Coconut oil is the easiest because it behaves almost exactly like regular oil. Avocado is a good choice if you want richness without changing the flavor profile. Nut butters work best in brownies where a hint of peanut or almond flavor makes sense—chocolate-peanut brownies, for example. All three produce brownies that are slightly denser than oil-based ones, but the difference is small enough that most people will not notice.

What to avoid and why

Do not use water, milk, or juice as a replacement—they carry moisture but almost no fat, and brownies made with them will be dry and crumbly. Do not use mayonnaise, even though it is mostly oil; the eggs and vinegar in mayo will throw off the flavor and texture in unpredictable ways. Do not use shortening at a 1:1 ratio; shortening is denser than oil, so use 3/4 cup shortening for every 1 cup of oil.

Avoid oil sprays and cooking spray—they are too thin and often contain additives that affect baking. If you are out of oil and out of the replacements listed above, it is better to make a different dessert than to guess at a substitute. Brownies are forgiving with the replacements that work, but they are unforgiving with ones that do not.

How to tell if your replacement is working

The batter should look smooth and pourable, not grainy or separated. If it looks broken or curdled, the replacement is not working—stop and start over with a different one. The batter should spread easily in the pan without being so thin that it runs to the edges when ready. If you have to coax it into the corners, it is too thick; if it spreads on its own, it is too thin.

After baking, the brownies should be set on top but still soft in the center when you press gently with your finger. If they are hard all the way through, the replacement did not carry enough moisture. If they are gooey in the center after cooling for 10 minutes, the replacement carried too much moisture or the oven temperature was off. Most of the time, the first batch tells you what you need to adjust for the second one.

Frequently Asked Questions

Can I use half oil and half applesauce?

Yes. This is a good strategy if you want to reduce fat but keep the brownie fudgy. Use 1/4 cup oil and 1/4 cup applesauce for every 1/2 cup oil the recipe calls for. The brownies will be slightly less rich than all-oil but less dense than all-applesauce. This works well if you are experimenting and not sure which replacement you prefer.

Do I need to change the baking time?

Usually not. Check the brownies at the recipe's stated time by inserting a toothpick into the center; it should come out with a few moist crumbs. Applesauce brownies may brown faster on the edges, so check 2 to 3 minutes early. Butter and yogurt brownies bake at about the same speed as oil-based ones.

Will the brownies taste different?

Yes, but usually in a good way. Butter makes them richer and more tender. Applesauce makes them fudgier. Yogurt and banana make them more cake-like. Coconut oil and avocado are nearly identical to oil. The chocolate flavor stays the same; the texture and richness shift slightly.

What if I do not have any of these replacements?

Melted butter is in almost every kitchen, so that is usually the easiest option. If you have neither oil nor butter, applesauce or yogurt from the refrigerator will work. If you have none of these, make a different dessert—guessing at a replacement usually results in brownies that are either too dry or too dense.

Can I use these replacements in other baked goods?

Most of them work in cookies, cakes, and muffins at a 1:1 ratio, but the results vary more than they do in brownies. Applesauce works well in spice cakes and oatmeal cookies. Yogurt works in pound cakes and coffee cakes. Butter works in almost everything. Test with a small batch first if you are trying a replacement in a recipe you have not made before.