chewy brownies recipe – use real butter (2024)

FAQs

What happens if you use melted butter instead of softened for brownies? ›

If you want a fudgy chocolate brownie, use melted butter. For cakey brownies, beating softened butter and sugar together to create air pockets will make your brownies lighter and cakier.

Oil Brownies: These were chewier with crunchier edges and a crunchier topping. They were more matte on top with a far less crinkly shiny brownie 'skin. ' They tasted more like box mix brownies. Butter Brownies: These were much fudgier, softer, and had a melt-in-your-mouth texture.

You should be able to substitute butter for margarine in almost any recipe, unless the recipe specifically states not to. Just be aware the substitution may affect the flavor in your final results.

For similar reasons to using milk, butter adds a rich and more decadent quality to the batter. Finally, try substituting egg yolks instead of using the whole egg listed in the ingredients of your box brownie mix. Egg yolk has a higher fat content, so this will make your brownies fudgier.

Softened butter and melted butter are not the same. Using melted butter will change the texture of whatever you're baking. If you only want the butter to soften for spreading, microwave it on the Defrost setting (30%) in 5-second increments until it's softened as desired.

Granted, there is no harm in adding plain butter to your brownies, but as RealSimple explains, you'd be missing out on plenty of extra flavor. By adding brown butter, RealSimple elaborates, you add a rich and toasty flavor to your brownies that pairs perfectly with the gooey, melting chocolate of the final bake.

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.

European butter is churned to have a higher milk fat content of at least 82%, while North American butter typically has around 80% milk fat. Gay Lea's Bakers Gold surpasses even European standards with 84% milk fat, making this unsalted, culinary-grade option the ideal choice for the finest baked goods.

The right amount of butter and chocolate is very important for making brownies. Too much butter and too little chocolate can spoil the texture of the brownie.

As the team at Betty Crocker explains, you can substitute butter for oil in brownies by using the same measurements. Simply melt the butter down and let it cool slightly before adding it to the mix. Because of butter's taste and texture, it might even improve the recipe.

How much butter do I substitute for brownies? ›

You can absolutely substitute butter for the vegetable oil. Use the same quantity specified in the directions (for example, if it calls for 1/3 cup of oil, use 5 1/3 tablespoons of butter). Melt it down, then let it cool a bit. You might not ever go back to oil!

Replacing Oil with Butter

It couldn't be easier to substitute butter for oil using a 1:1 ratio. This should work with olive, canola, vegetable, and coconut oils. Simply melt and cool the butter to room temperature, then continue with your recipe. (If the recipe calls for ½ cup oil, use ½ cup melted and cooled butter.)

For the fudgiest brownie possible, swap all of the recommended water for milk — the extra fat will thicken the batter. If you'd prefer to mix the two for a still-chewy brownie that isn't overly chewy, add an equal milk-to-water ratio to brownie mix.

When substituting vegetable oil with butter in a recipe, the conversion ratio is not always one-to-one. However, as a rough estimate, you can use the following guideline: 1/2 cup vegetable oil is approximately equivalent to 1/2 cup (1 stick or 8 tablespoons) of butter.

Anytime a recipe calls for butter you should always use unsalted butter. Using salted butter will result in salty brownies that might not rise well.

Unsalted melted butter – Most box brownie recipes call for vegetable oil, but swapping it out with with melted butter helps create chewy, fudgy texture with rich bakery-style flavor. Egg – Since its moisture prevents brownies from becoming dry & crumbly, an egg also helps create the perfect fudgy texture.

Using melted butter in cookies helps you achieve a similar fudgy-yet-cooked texture and prevents any unwanted cakiness. Instead of the rise coming from both chemical and physical leavening agents (baking soda/powder + creamed butter), it now comes almost exclusively from chemical agents alone.

Often, baking recipes calling for softened butter rely on air bubbles to form during mixing, which gives baked goods a lighter texture. Melted butter won't allow this to happen much and the texture of your baked good won't be as good. If your using it for baking, it will not incorporate into batters or dough evenly.

By swapping out softened butter for melted, you reduce the amount of air that's trapped in the batter and rely exclusively on the power of chemical leavening agents (in this case, baking powder) to do the heavy lifting.