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Just Kate

Oil for boxed brownie mix?

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I'm making a box brownie mix for the kiddos (Ghirardelli...yum!) and I am wondering what kind of oil I should use. It calls for vegetable oil, but I have been using either coconut or olive oil in my cooking lately. What do you think?

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I haven't ever tried it, but I would probably go with the coconut oil. Coconut oil and sweets seem to mix well. Sweet and olive oil......? I wouldn't risk a box of Ghiradelli's on that gamble.

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We make them with olive oil. No discernible olive oil taste as far as we are concerned around here. That is DS's favorite mix. :)

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You should use a flavorless oil in baking. I wouldn't use olive.:tongue_smilie:

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Do not use olive oil in sweets. I cooked a cake once with olive oil and it tasted like olive oil.:glare: It works great for regular bread.

 

Use coconut oil. It is sweet by nature and will give a nice flavor.

 

But with chocolate, butter would be really good.

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I've never used coconut oil at all, so no idea there. I used olive oil in a pinch for some brownies and couldn't tell. It wasn't the best quality olive oil though! :lol: Most of the stuff I buy in the grocery store is barely fruity and kind of bland...

 

Can you use butter?

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melted butter!

 

Measure and then melt; or melt and then measure?

 

Or applesauce works as a sub for the oil.

 

I use applesauce as the only "oil" in a banana muffin recipe. Would I do applesauce only or half and half (with some type of oil)?

 

I've used coconut oil making brownies. They are amazing. It tastes like a Mounds brownie.

 

Not sure what my kiddos would think about a Mounds brownie (they are not fans of the coconut flavor).

 

I use light olive oil when baking sweets, not EVOO.

 

I only have EVOO. Would this still work???

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I always use EVOO in baking now. No difference. But I've also used applesauce in place of oil in brownies, and I like them. They are more cakey.

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I only have EVOO. Would this still work???

 

No. Are these the brownies with the frosting? I love those things. I would use very soft butter if I didn't have a suitable oil. IIRC water is also required.

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I only have EVOO. Would this still work???

It will have a noticeable olive oil taste. At least that is what happened when I used EVOO in a batch of brownies.

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I used grapeseed oil the last time I made brownies. They looked weird when they were done; I thought I'd burned them since they were so dark. However, they tasted amazing! I'm sure coconut oil would be fine too.

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Do not use olive oil in sweets. I cooked a cake once with olive oil and it tasted like olive oil.:glare: It works great for regular bread.

 

Use coconut oil. It is sweet by nature and will give a nice flavor.

 

But with chocolate, butter would be really good.

 

I use the light (at least I think that is what it is called) olive oil which is flavorless and says it it is good for baking. We use it in brownies and cakes all the time:)

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Pampered Chef's orange infused oil. Oh. My. Heavens. It makes brownies taste SO good! If you're an orange/chocolate lover, you'll never make brownies any other way once you have them like this!

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I use extra light olive oil, which has a very mild flavor, completely eclipsed by the chocolate. As it should be. :D

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So? What did you use and how do they taste???

 

Just saw this question (although it was posted a few days ago)...I used melted butter and the brownies were DELISH!!! Yum, yum... :)

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Just saw this question (although it was posted a few days ago)...I used melted butter and the brownies were DELISH!!! Yum, yum... :)

 

With melted butter (or ghee) is the only way I make brownies because it's so amazingly delicious.  Now I want brownies. :P

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Any of those would work.

 

Coconut oil is going to be the greasiest/moistest option, and depending on the quality of the oil may add a coconut flavor.  I use it in baked goods all the time.

 

EEVO would add an olive oil after taste.  Those that mention using it and not tasting it are either nuts or using a very light olive oil.  You might get away with it because it's a pretty chocolatey mix, but I wouldn't risk it.  

 

Applesauce works great but they are going to come out more "cakey" than "fudgy".  My husband doesnt like it.  :/

 

And butter would be the richest, best tasting, but not so healthy.  Then again...they are brownies!  I vote butter.  

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I always use EVOO or butter.  EVOO is used most often.  I don't taste the difference (and I eat a lot of batter).  But I like the taste of EVOO.  Coconut oil will have a very strong taste. 

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I use coconut and olive oils almost exclusively. I find that coconut oil can be a little greasy in baked goods, so a use a little bit less. 

 

I agree.  I use a bit less of the called for amount when baking with coconut oil.  Coconut oil is yummy in brownie mix though!

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Or applesauce works as a sub for the oil.

 

This works well with chocolate.  (Although my cookbooks say to replace up to half of the oil, only, with applesauce, not the entirety.)

 

 

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I had been advised not to use it in desserts, but given the responses here maybe brownies are an exception? My biggest concern would be that olive oil is not cheap and I would have to sacrifice so much :laugh:

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There are "light-tasting" olive oils I have used in banana bread, and boxed Ghirardelli brownie mix without any odd flavor. Tried grapeseed oil today for the same brownie mix; worked just fine.

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I vote melted butter!

 

Be aware that light olive oil is often mixed with vegetable oil.

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I use olive oil (extra virgin) for pretty much everything that requires cooking oil of any kind. No one has ever noticed or complained and my brownies (I also use a boxed mix) disappear just as quickly as they did before I made the switch. If you're concerned, however, I'd go with coconut just because if you do notice a difference most people don't think twice about coconut in brownies (in fact, my grandmother used to make them special for me because I don't care for walnuts).

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