Butter, applesauce, and yogurt all work in brownies—each changes the texture slightly
You can replace vegetable oil in brownies with butter, applesauce, Greek yogurt, avocado, coconut oil, or even mayonnaise. The swap is straightforward: use the same amount by volume as the oil called for. The catch is that each substitute behaves differently in the oven. Butter makes brownies cake-like and slightly drier. Applesauce keeps them moist but can make them dense. Yogurt adds tang and creates a fudgier crumb. Knowing which substitute matches what you want—fudgy, cake-like, or somewhere between—matters more than picking the "best" one.
Key Takeaways
- Butter is the most common swap and produces brownies with a slightly cake-like texture, using equal amounts by volume.
- Applesauce and Greek yogurt keep brownies moist and fudgy but can make them denser if you use more than the recipe calls for.
- Coconut oil works one-to-one like vegetable oil and produces results nearly identical to the original recipe.
- Mayonnaise and avocado work but are less common; use them only if you have them on hand and don't mind subtle flavor shifts.
Butter: The most reliable substitute for a cake-like brownie
Butter is the easiest swap because most home cooks have it. Use the same amount as the oil the recipe calls for—if the recipe says one-half cup oil, use one-half cup melted butter. Melt the butter completely before mixing it into your dry ingredients, just as you would with oil.
Brownies made with butter will be slightly less fudgy and a bit more cake-like than oil-based brownies. This happens because butter contains water (about 15 to 20 percent), while vegetable oil is pure fat. The water helps the flour hydrate more fully, which strengthens the gluten network and creates a tighter crumb. The brownies will also brown a little faster on the edges, so check them a minute or two earlier than the recipe suggests. If your recipe calls for 30 minutes, start checking at 27 or 28 minutes.
Applesauce: Keeps brownies moist but adds density
Applesauce replaces oil one-to-one by volume and keeps brownies tender and moist. Use unsweetened applesauce so you don't accidentally oversweeten the batch. The applesauce adds pectin and fiber, which absorb moisture and can make the brownies slightly denser than the original recipe intended.
Because applesauce is mostly water, the baking time may increase by two to three minutes. The brownies will also taste slightly fruity—not strongly, but enough that some people notice. If you want to mask that flavor, add a quarter teaspoon of vanilla extract or a pinch of cinnamon to the batter. Do not use more than the recipe calls for; applesauce-based brownies can become gummy if they're overmixed or overbaked.
Greek yogurt: Creates a fudgy, tangy brownie
Plain Greek yogurt works well in brownies and produces a fudgier result than butter or applesauce. Use the same volume as the oil—if the recipe calls for one-half cup oil, use one-half cup yogurt. Stir the yogurt until it's smooth before adding it to your batter, because lumps won't fully incorporate.
The yogurt adds moisture and fat (from the milk solids), which keeps the brownies tender. The slight tang is usually not noticeable in chocolate brownies, but if you're sensitive to it, add a quarter teaspoon of baking soda to the dry ingredients to neutralize the acid. This also helps the brownies rise slightly more. Baking time should be the same as the original recipe, but check a minute early—yogurt-based brownies can overbake quickly and become dry.
Coconut oil: The closest match to vegetable oil
Coconut oil is nearly identical to vegetable oil in how it behaves in brownies. Use the same amount, melted. The brownies will taste and feel almost exactly like the original recipe, with one small difference: refined coconut oil has almost no coconut flavor, but unrefined coconut oil will add a subtle coconut taste.
If you use unrefined coconut oil and don't want coconut flavor, buy refined instead—it's flavorless and odorless. Coconut oil is solid at room temperature, so make sure it's fully melted and cooled slightly before you mix it into your batter. If it's too hot, it can cook the eggs if you're adding them next. Baking time and texture will match your original recipe almost exactly.
Avocado and mayonnaise: Unconventional but functional
Avocado works in brownies because it's mostly fat and adds richness without changing the flavor much. Mash it until completely smooth, then use the same volume as the oil. The brownies will be very fudgy and moist, but avocado can oxidize and turn slightly brown if the batter sits for more than a few minutes before baking. Mix and bake right away.
Mayonnaise is mostly oil and egg, so it works similarly to vegetable oil. Use the same amount. The egg yolk in mayo adds richness and helps bind the batter, which can make brownies slightly more cake-like. The flavor is neutral in chocolate brownies. Both of these are best used only if you have them on hand and don't mind a slight texture shift—they're not worth buying specifically for this purpose.
Comparison table: How each substitute changes your brownies
| Substitute | Amount to use | Texture result | Baking time |
|---|---|---|---|
| Butter | Same as oil | Cake-like, slightly drier | 1–2 minutes shorter |
| Applesauce | Same as oil | Moist, denser | 2–3 minutes longer |
| Greek yogurt | Same as oil | Fudgy, tender | Same or 1 minute shorter |
| Coconut oil | Same as oil | Nearly identical to original | Same |
| Avocado | Same as oil | Very fudgy, moist | Same |
| Mayonnaise | Same as oil | Slightly cake-like | Same |
Common mistakes to avoid when substituting
The biggest mistake is using less of a wet substitute because you think it will make the brownies less dense. This backfires. If you use less applesauce or yogurt than the recipe calls for, the batter won't have enough moisture, and the brownies will be dry and crumbly. Stick to the one-to-one ratio by volume.
The second mistake is not melting butter completely before mixing. Cold or partially melted butter won't distribute evenly through the batter, which creates streaky brownies with inconsistent texture. Melt it fully, let it cool for 30 seconds, then stir it in.
The third mistake is overmixing the batter after adding applesauce or yogurt. These substitutes are thicker than oil, and overmixing develops the gluten in the flour, which makes brownies tough and cake-like. Stir just until the dry ingredients are wet, then stop.
Frequently Asked Questions
Can I use olive oil instead of vegetable oil in brownies?
Yes, but extra-virgin olive oil will add a strong, peppery flavor that most people don't want in brownies. Light or refined olive oil is neutral and works fine, one-to-one. The texture will be nearly identical to vegetable oil brownies.
What if I use half butter and half applesauce?
This works well. Use one-quarter cup of each if the recipe calls for one-half cup oil. The result splits the difference: less cake-like than all butter, less dense than all applesauce, and still moist. Baking time will be about the same as the original recipe.
Do I need to change the baking temperature if I use a different oil substitute?
No. Keep the oven temperature the same. The substitute may change how fast the edges brown, so check the brownies a minute or two earlier than the recipe suggests, but the temperature stays constant.
Will brownies made with applesauce taste like applesauce?
Not noticeably. The chocolate flavor is strong enough to mask the applesauce. You might detect a very slight fruity note, but most people won't. If you're concerned, use unsweetened applesauce and add a quarter teaspoon of vanilla extract to the batter.
Can I use oil-free yogurt or dairy-free butter?
Yes. Dairy-free butter works exactly like regular butter, one-to-one. Oil-free yogurt (usually made from coconut or cashew) works like regular yogurt, though the flavor may be slightly different. Test with a small batch first if you're using an unfamiliar brand.