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.