5 Best Olive Oil Substitutes for Brownies

Quick tip: Maintains moistness and texture without adding flavor, making it ideal for chocolate brownies.

Canola oil is a neutral-flavored oil with a fatty acid profile similar to olive oil, providing the necessary fat to create a tender crumb and moist texture in brownies. Its mild taste ensures the chocolate flavor remains prominent without interference.

When substituting, use the same volume as olive oil. Ensure the oil is fresh to avoid any off-flavors. Because canola oil has a slightly higher smoke point, it is stable during baking.

The final brownies will have a texture and moisture level very close to those made with olive oil, but with a more neutral flavor profile that some may prefer.

Quick tip: Neutral flavor and light texture keep brownies moist and tender without overpowering the chocolate.

Sunflower oil is high in unsaturated fats and has a neutral taste, making it a good substitute for olive oil in baked goods like brownies. It contributes to a moist crumb and tender texture by providing the necessary fat content.

Use it in equal amounts to olive oil. Since sunflower oil has a mild flavor, it won't compete with the chocolate, preserving the intended taste.

Brownies made with sunflower oil will be moist and tender, similar to those made with olive oil, but with an even lighter mouthfeel.

Quick tip: Mild flavor and healthy fats maintain moisture and add a subtle richness without overpowering chocolate.

Avocado oil has a fatty acid profile rich in monounsaturated fats, similar to olive oil, which helps maintain the moist texture and tender crumb in brownies. Its mild, buttery flavor complements chocolate well without being intrusive.

Substitute in equal amounts. Use refined avocado oil for a more neutral flavor or unrefined for a slight buttery note. Ensure the oil is fresh to avoid rancidity.

Brownies will have a moist, tender texture with a subtle richness, slightly different from olive oil but still very pleasant.

Quick tip: Reduces fat content and adds moisture, resulting in a denser, cakier brownie with a subtle fruity note.

Applesauce replaces fat with moisture and natural sugars, which can keep brownies moist but changes the texture to be more cakey and less fudgy. The pectin in applesauce helps bind ingredients, compensating for the reduced fat.

Use slightly less applesauce than oil to avoid excess moisture. Expect a denser, softer crumb and a slight fruity undertone. Reduce other liquids slightly if batter seems too wet.

The final product will be less rich and fudgy than with olive oil, but a good option for lowering fat content and adding natural sweetness.

Quick tip: Adds moisture and protein but results in a denser, less oily brownie with a tangy flavor.

Greek yogurt replaces fat with protein and moisture, which can create a denser texture and slightly tangy taste in brownies. The acidity can enhance chocolate flavor but may alter the expected richness.

Use less yogurt than oil to prevent overly wet batter. Consider reducing other liquids slightly. The tanginess may be noticeable, so balance with sugar if needed.

Brownies will be moister but less rich and fudgy, with a slight tang that may or may not complement the chocolate depending on preference.