is the canola oil in the ghirardelli brownie recipie really necessary?

Question

i can't find any oil in our cabinets other than olive oil, which makes brownies taste absolutely disgusting. do i really need the oil in the recipie? what's the purpose of it? i already put pam anti-stick spray on the pan before i pour in the batter...

Answer 1

USe applesauce.

Answer 2

The oil actually contributes to the moisture content of the brownies. You could substitute butter. Essentially your adding a fat-source. Theoretically adding a couple extra egg yolks could help too. I've heard of a lot of people substituting apple sauce for oils in recipes and am told it works pretty well. I would see no reason it wouldnt work as well in the brownies as it does anything else.

Answer 3

oil in a brownie or cake recipe helps to give that moist, rich texture. Try substituting some shortening or margarine, or if you are really in a pinch, use the same amount of water or milk. The applesauce and banana idea from above is good, too.

Answer 4

You do need some kind of oil in the brownies. It helps to keep them moist for one thing. I used olive oil once for the same reason and I didn't notice any significant difference in the final product. You could always use melted butter.

Answer 5

Yes you need oil because it helps the brownies with the flaky top and not come out like cake all fluffy it's a consistancy thing. I find vegetable oil works very well!

Answer 6

Your brownies will be dry without the oil. If you have some applesauce or a banana around try adding one of those.

Answer 7

it's necessary for the brownies to stick together.

Answer 8

Just sub in Potassium Cyanide, you'll get no complaints at all!