Replacing Butter with Oil in brownies
Posted: 07 October 2013 11:07 AM   [ Ignore ]
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I’m looking to experiment with my brownie recipe by replacing the butter with oil. Does anyone know how to properly replace butter for oil in baking?

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Posted: 07 October 2013 10:19 PM   [ Ignore ]   [ # 1 ]
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The gooey nature of the brownies will be affected by how solid your fat is at room temperature. I would recommend a vegetable shortening like Spectrum.
http://www.spectrumorganics.com/?id=87

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Posted: 08 October 2013 02:10 AM   [ Ignore ]   [ # 2 ]
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tkellyvt - 07 October 2013 11:07 AM

I’m looking to experiment with my brownie recipe by replacing the butter with oil. Does anyone know how to properly replace butter for oil in baking?

Cooks Illustrated has a fabulous brownie recipe that uses both butter and oil.  They aren’t subbing butter for oil but use 4T butter and 1/2 cup +2T oil—although their formula is dependent on mixing and sugar as well.  They use about 30% of total fat (by volume—from what I can tell) is butter and 70% is oil.  Perhaps that’s a start.
I make the recipe often and it’s always well received.

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