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A Process Essay On How To Make Brownies Without Oil

There’s never anything better than sitting down and munching on a delicious, homemade brownie. Scrumptious and enjoyable, these tasty treats have one downfall: They’re fattening. This tends to scare people away, as they choose to consume healthier options. However, there are plenty of options out there as a substitution for oil in baking brownies, one of the most fattening ingredients. After all, how many of us can sit down and eat only one?

Whether you’re trying to take the healthier route, or you just don’t have the ingredient you need, here are four options for you to use in its stead.

Substitution for Oil in Baking Brownies

I Can’t Believe It’s Butter!

While not exactly the healthiest option as a substitution for oil in baking brownies. It is high in fat. But if you’re trying to churn out some brownies in a pinch without running to the store and back, this works just as well. Just about everyone has butter stocked in their fridge or on their counter. The use of butter can also add a nice creamy taste to your brownies that you just can’t mimic with vegetable oil. Tip: Margarine works just as well and usually has just a few less calories than real butter. You can go about this two ways: Put the butter in a microwaveable safe bowl and heat in the microwave in increments of fifteen seconds until melted, or put it in a pan on the stove and melt it that way. You can also use the same amount of cups of melted butter as the recipe calls for oil.

Wait, Is That Applesauce?

Most people probably wouldn’t think that applesauce is a suitable substitution for oil in baking brownies, but they would be wrong! Not only is it low in fat, but it also adds a slight apple taste that’s sure to surprise – and hopefully win over – your friends and family. It’s recommended to use 1/2 cup of applesauce for every 1/2 cup of oil. The only downfall to this substitution is that the brownies may come out more dry than you might want. Although the dramatic decrease in calories should more than make up for it.

That’s Short…ening.

This isn’t really anything different than vegetable oil. You’d want to use vegetable shortening, which really is just a solid form of vegetable oil. However, if you have this and not the oil, you don’t have anything to lose. It’s tasteless and won’t change the flavor of your brownies, so no one will even know the difference! For your own ease of use, just make sure to heat up the shortening before you use it, that way you can stir it into your mixture much easier. You will want to use the same amount of shortening as the recipe says to use oil.

Replacing It With A Fruit!

Fun Fact: Did you know that the Avocado isn’t a vegetable at all, but a fruit? Not only is it far healthier than vegetable oil, but it also makes your brownies rich and dense. On top of that, it adds Vitamin K, which is heart healthy and shown to reduce the risk of diabetes! Use one large avocado and toss it into a blender with the water and eggs and 1/2 a cup of yogurt (for added moisture), and blend them altogether before adding them to your mix.

For another fun dessert idea – try these indoor s’mores!

Filed Under: Food, Food & Drink, New Home Page

February 20, 2014

Quick and Easy Brownies {Like a Box Mix!}

These Quick and Easy Brownies are truly like a box mix brownie, but from scratch! They are so chocolatey, moist and delicious!

I have been searching for a box-mix-like brownie for some time now. I have a couple really great brownies on the blog already – a fudgy one, one that’s kind of cakey and fudgy – and now this one! I would say this is more of a cakey brownie, which I love!

Basic brownies may seem kind of unexciting, but don’t be fooled. These are anything but! Everyone needs a good, solid brownie in their recipe arsenal and this is the one! Sometimes I really just love a delicious brownie, uninterrupted in flavor by all the add-ins.

I mentioned on Tuesday that my parents were in town for the weekend. It’s such a good thing, because I made a couple rounds of brownies and someone had to help me eat them all!

I totally get my sweet tooth from my dad. I still remember him eating cookies for breakfast when I was a kid. He’s gotten some better eating habits since then, but we both still have the massive sweet tooth.

He agreed with me that these brownies were the best, hands down. Our kind of brownie. Neither of us could keep our hands out of them.

And these brownies are no fuss! There’s no heating things on a stove, microwaving and mixing until butter and sugar reaches a certain temperature, no guess work – just easy and delicious! Perfect for when you want to whip up a quick batch and devour them before anyone even knows they existed. 🙂

They are quite dark in color in the pictures because I use dark chocolate cocoa in most of my baking. If you’ve never tried it, I really encourage you to. I don’t normally prefer dark chocolate when eating a candy bar, but in baking it makes a much more chocolatey final product. In most cases of course. These brownies being one of them.

I’m sure they’d taste great with regular cocoa. But if you’re willing, give the dark a try.

Either way though, you’ll want to make these ASAP. They are perfect for the chocolate craving you regularly have. 🙂

Recipe modified from AllRecipes.com


This post linked to Six Sisters Stuff, Living Well Spending Less, Lambert’s Lately, Love Bakes Good Cakes, Tidy Mom, Yummy Healthy Easy, Inside BruCrew Life, Pint Sized Baker, Chef in Training, Mandy’s Recipe Box, Simply Gloria, Thirty Handmade Days, I Should Be Mopping The Floor, This Gal Cooks, What’s Cooking Love?, Shaken Together

You might also like:

Homemade Fudgy Brownies

Fudgy Brownies with Crunchy Butterfinger Crust

Moist and Chewy Brownies

Triple Chocolate Cookie Cake



Quick and Easy Brownies {Like a Box Mix!}


3/4 cup vegetable oil

1 1/2 cups sugar

1 1/2 tsp vanilla extract

3 eggs

3/4 cup flour

1/3 cup + 2 1/2 tbsp cocoa

1/4 tsp + 1/8 tsp baking powder

1/4 tsp salt


1. Preheat oven to 350 degrees. Grease a 9x9 square baking pan, or line it with parchment paper.

2. Mix together the oil, sugar and vanilla extract.

3. Add eggs and mix until well combined.

4. Combine flour, cocoa, baking powder and salt.

5. Slowly add to the egg mixture until well combined.

6. Pour the batter into the pan and spread evenly.

7. Bake for 25-30 minutes, or until a toothpick comes out with a few crumbs.



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