What can be used instead of oil in brownies?

There are several effective alternatives that can serve as a substitute for oil in brownies . Some of the best options include applesauce, mashed bananas, Greek yogurt, avocado, butter, pumpkin puree, silken tofu, and nut butters . Each alternative provides moisture while influencing texture and taste differently.

What is a substitute for 1/2 cup vegetable oil?

To replace ½ cup of vegetable oil , use: ⅜ cup (6 tablespoons) of applesauce for a low-fat option. ¼ cup of mashed avocado for a rich, fudgy texture. ¼ cup of Greek yogurt for extra protein and creaminess. ½ cup of melted butter for a denser, indulgent brownie. Adjust the recipe slightly depending on the substitute to maintain consistency.

Can you make brownies with milk instead of oil?

Milk alone is not the best substitute for oil in brownies since it lacks the fat content needed for moisture and richness. However, full-fat coconut milk or evaporated milk can work in combination with another fat-rich alternative like butter, nut butter, or avocado to create a balanced texture.

Can I substitute oil for butter in brownies?

Yes, melted butter is a great substitute for oil in brownies . It adds a richer flavor and denser texture. Use a 1:1 ratio , meaning ½ cup of oil can be replaced with ½ cup of melted butter . However, butter solidifies when cooled, so brownies may have a firmer consistency compared to oil-based versions.

Bananas as Oil Substitute: A Healthier Alternative

Description

These fudgy and moist gluten-free banana brownies are the perfect blend of rich chocolate and natural sweetness from bananas. They’re easy to make and require only a few simple ingredients. Perfect for a healthy dessert or snack!

Ingredients

Scale

2 ripe bananas, mashed
½ cup almond butter (or any nut/seed butter)
¼ cup maple syrup or honey
1 teaspoon vanilla extract
1 egg (or flax egg for vegan option)
½ cup cocoa powder
¼ teaspoon salt
½ teaspoon baking soda
½ cup chocolate chips (dairy-free if needed)

Instructions

Preheat the oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper.
In a mixing bowl, mash the bananas until smooth.
Add almond butter, maple syrup, vanilla extract, and egg. Mix well.
Stir in cocoa powder, salt, and baking soda until fully combined.
Fold in chocolate chips.
Pour the batter into the prepared baking pan and spread evenly.
Bake for 30 minutes, or until a toothpick inserted in the center comes out mostly clean.
Let the brownies cool before slicing.

Notes

Store in an airtight container at room temperature for up to 3 days or refrigerate for a week.
Add nuts or extra chocolate chips for extra texture.
For a vegan version, replace the egg with a flax egg (1 tbsp flaxseed + 3 tbsp water, let sit for 5 minutes).

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 brownie
Calories: ~120
Sugar: 7g
Sodium: 50mg
Fat: 7g
Saturated Fat: 2g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 14g
Fiber: 3g
Protein: 3g
Cholesterol: 10mg

Keywords: gluten-free brownies, banana brownies, healthy brownies, dairy-free brownies