Substitute for Butter in Brownies: Fudgy Alternatives
When making brownies, the best substitute for butter is Coconut Oil. Coconut oil provides the same fat content as butter and creates equally fudgy brownies. Use refined coconut oil for a neutral chocolate flavor. The brownies will be slightly denser and incredibly moist. Butter adds richness, flavor, and fudgy texture to brownies. Melted butter creates a denser, more fudgy brownie. The substitute needs to provide fat for richness and moisture for that classic dense texture.
Best Substitute
Coconut Oil
1 cup melted coconut oil per cup of butter
Coconut oil provides the same fat content as butter and creates equally fudgy brownies. Use refined coconut oil for a neutral chocolate flavor. The brownies will be slightly denser and incredibly moist.
What else can I use instead of butter in brownies?
Vegetable Oil
3/4 cup oil per cup of butter
Creates very fudgy brownies. Use 3/4 the amount since oil is 100% fat. Neutral flavor lets chocolate shine.
Avocado (mashed)
1 cup mashed avocado per cup of butter
Adds healthy fats and incredibly fudgy texture. Chocolate masks the green color. Slightly denser result.
Greek Yogurt + Oil
1/2 cup Greek yogurt + 1/4 cup oil per cup of butter
Lower fat with added protein. Creates moist, cake-like brownies. Adds slight tang that pairs well with chocolate.
Frequently Asked Questions
What can I use instead of butter in brownies?
Coconut oil is the best 1:1 substitute, creating equally fudgy brownies. Use refined for neutral flavor. Vegetable oil (3/4 cup per cup of butter) also works great and is the simplest swap.
Are brownies better with butter or oil?
Oil makes fudgier brownies that stay moist longer. Butter adds richer flavor but brownies can dry out faster. For the fudgiest result, use oil or coconut oil. For best flavor, use butter or half butter, half oil.