Can You Use Olive Oil in Brownies? (2024)

FAQs

Can You Use Olive Oil in Brownies? ›

Yes, you can use olive oil when baking. Just because olive oil is commonly referred to as a cooking oil, do not be afraid to use olive oil in your baked goods.

Yes, you can use olive oil in brownies!

In addition, it's an incredible preservative, so the brownies stay moist for longer! Olive oil has been gaining popularity in recent years as a substitute for butter and other vegetable oils in baked goods.

Without it, you're a lot more likely to have a swirled or marbled effect in your brownies from uneven distribution of ingredients. However, there are good substitutes for vegetable oil that actually do a better job of all those things.

If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.

However, adding olive oil can change the taste of the brownies. Most baking oils such as vegetable oil and canola oil have a neutral or nonexistent taste, whereas olive oil has a peppery, grassy taste that can affect the flavor of the brownies.

A good quality brownie mix.

Use Grapeseed Oil as the vegetable oil. I use Grapeseed oil in all my baking where oil is an ingredient. It's light and flavorless, so that allows the cake or the brownie flavor to really shine.

Melted, unsalted butter is the perfect substitute for oil, and can even add a richer flavor to baked recipes. Swap in butter for oil in a 1:1 ratio, melting butter in the microwave or on the stovetop. Vegan butter or ghee can also work in this instance.

the butter brownies actually had a fudgier texture. they were softer, and they really just melted in your mouth. they also had that shiny crust and just better flavor, whereas the oil brownies were actually chewier. they were crunchier at the top and at the edges.

Canola oil is the most popular baking oil as it's stable at high temperatures, is cost-effective and has a very natural flavour. It also has only 7% saturated fat and contains omega-3s. Choose organic where possible even if it's a little more pricey.

One change is to use milk or heavy cream instead of water. This change will make brownies more moist and gooey since milk is more fatty and flavorful than water. A second change is to use butter instead of oil. For similar reasons to using milk, butter adds a rich and more decadent quality to the batter.

Is it safe to bake with olive oil? ›

Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead.

Medium-heat cooking: For roasting, both olive oil and vegetable oil will work, though the former will add more flavor. "For baking, most recipes use vegetable oil, so it doesn't [add] flavor," says Chavez. However, some baked goods, such as olive oil cakes, use olive oil specifically for the flavor.

All cooking oils have what is called a "smoke point," the temperature at which the oil starts to break down and smoke. And where there's smoke, there will soon be fire. This is why extra virgin olive oil, which has a low smoke point of 350°F to 410°F, shouldn't be used for high heat cooking, especially frying.

Olive oil goes well with citrus cakes but can also be delicious in brownies. If the flavor combination of chocolate and olive oil piques your interest, then using olive oil as a substitute for vegetable oil in brownies might be a great choice. It's also a viable option if you don't have vegetable oil on hand.

Achieving a fudgy brownie is all to do with the ratio of fat to flour. A fudgy brownie recipe will use more fat than flour. Generally this is achieved by adding more butter or real chocolate to your brownie recipe. A cakey brownie recipe on the other hand will call for more flour in the ratio of fat to flour.

Replacing Butter with Oil

Depending on the type of oil, it can add complex flavor and welcome moisture to your baked goods. A good rule of thumb is to replace about 3/4 of the butter in a recipe with olive, canola, or vegetable oil.

As a general rule of thumb, substitute three-quarters of the butter in a recipe with olive oil. In other words: If a baking recipe calls for a stick of butter (8 tablespoons), for example, use 6 tablespoons of olive oil.

Both canola oil and olive oil make great additions to brownies. Most traditional brownie recipes call for butter, but these shelf-stable oils are perfectly suitable if you do not have butter on hand or are opting for a dairy-free recipe.

You can use anything from a canola oil or olive oil spray to coconut oil or butter. Olive oil can be used in a pinch, but is a little harder to get to stick to the sides of the pan if you go too heavy handed. My personal choice is an olive oil spray, so it still sticks all around the pan and is easy to use.

Yes, it's true! Extra virgin olive oil is a great substitute for butter or other fats when baking cakes. It gives cakes a wonderfully moist texture and a light, subtle flavor that pairs perfectly with other ingredients like fresh fruit and nuts. Plus, it's healthy and packed with antioxidants and healthy fats.