Out of Crisco, one case
Crisco substitute for brownies
5 options, ranked, with the exact amount
Use Melted butter
Same amount as the Crisco
The best Crisco substitutes for brownies are melted butter (1:1 ratio) for rich flavor and fudgy texture, coconut oil (1:1 ratio) for vegan options, or vegetable oil (1:1 ratio) for lighter texture. Each creates different brownie characteristics.
- The tweak —
- Melt butter and let it cool to room temperature before adding to brownie batter. Mix well to ensure even distribution.
- Best for —
- fudgy brownies
One casethe full Crisco card
Every option, one card
Ranked| # | Substitute | Instead of Crisco |
|---|---|---|
| 1 | Melted butterfudgy brownies | Same amount |
| 2 | Coconut oilvegan brownies | Same amount |
| 3 | Vegetable oilcakey brownies | Same amount |
| 4 | Melted Criscofudgy brownies | Same amount |
| 5 | Applesaucelight brownies | 1 part for every 2 parts½ cup applesauce for 1 cup Crisco |
Melted butter
rich, buttery
Melted butter is an excellent substitute for Crisco in brownies. It adds rich, buttery flavor and creates fudgy, chewy brownies. Melt the butter and let it cool slightly before adding to the batter.
- Best for
- fudgy brownies, chewy brownies, chocolate brownies, blondies
- Texture
- fudgy, chewy
- Prep
- Melt butter and let it cool to room temperature before adding to brownie batter. Mix well to ensure even distribution.
Adds rich, buttery flavor and creates fudgy, chewy brownies.
Coconut oil
slight coconut flavor
Coconut oil works well in brownies and creates fudgy, chewy results. It's good for vegan brownies and has a slight coconut flavor that works well in many recipes.
- Best for
- vegan brownies, fudgy brownies, chocolate brownies, blondies
- Texture
- fudgy, chewy
- Prep
- Melt coconut oil and let it cool to room temperature before adding to brownie batter. Mix well to ensure even distribution.
Solid at room temperature, works well for vegan brownies.
Vegetable oil
neutral taste · lighter, more tender
Vegetable oil creates lighter, more tender brownies than Crisco. It's liquid at room temperature and has neutral flavor, making it a versatile choice.
- Best for
- cakey brownies, light brownies, chocolate brownies, blondies
- Prep
- Use vegetable oil directly in brownie batter. No melting or preparation needed.
Creates lighter, more tender brownies.
Melted Crisco
neutral taste · similar to original
Melted Crisco works as a direct substitute for solid Crisco in brownies. It provides the same fat content and texture while being easier to mix into the batter.
- Best for
- fudgy brownies, chewy brownies, chocolate brownies, blondies
- Prep
- Melt Crisco completely and let it cool to room temperature before adding to brownie batter.
Most similar to original recipe.
Applesauce
slight apple flavor
Applesauce is a low-fat, low-calorie substitute for Crisco in brownies. It adds moisture and natural sweetness, but the brownies will be denser and more cake-like.
- Best for
- light brownies, low-fat brownies, chocolate brownies, blondies
- Texture
- denser, more cake-like
- Prep
- Use unsweetened applesauce. Reduce sugar in recipe by ¼ cup per cup of applesauce used.
Low-fat option that adds moisture and sweetness.
How it behaves in this recipe
Brownie texture depends heavily on the fat used. Melted fats work best as they mix evenly into the batter. Butter adds flavor and creates fudgy results, while oil creates lighter, more tender brownies. The key is choosing the right fat for your desired texture.
Tips for substituting Crisco
10 tips- For fudgy brownies, use melted butter or coconut oil
- For cakey brownies, use vegetable oil
- Melt solid fats and let them cool to room temperature before adding to batter
- Mix the fat well into the batter to ensure even distribution
- Don't overmix the batter - this makes brownies tough
- For chewy brownies, slightly underbake
- For fudgy brownies, bake until just set
- Let brownies cool completely before cutting
- Use a sharp knife to cut brownies cleanly
- Store brownies in an airtight container
Notes on Crisco
- For fudgy brownies, use melted butter or coconut oil
- For cakey brownies, use vegetable oil
- For vegan options, use melted coconut oil
- For low-fat options, use applesauce
- For rich flavor, use melted butter
- For neutral flavor, use melted Crisco or vegetable oil
Questions
5 questionsCan I use butter instead of Crisco in brownies?
Yes, melted butter works excellently as a Crisco substitute in brownies. Use a 1:1 ratio and melt the butter first, then let it cool to room temperature. The brownies will have rich, buttery flavor and be fudgy and chewy.
What's the best Crisco substitute for fudgy brownies?
Melted butter or coconut oil are the best substitutes for fudgy brownies. Both create fudgy, chewy brownies with good texture. Melt the fat first and let it cool to room temperature before adding to the batter.
Can I use vegetable oil instead of Crisco in brownies?
Yes, vegetable oil can be used instead of Crisco in brownies using a 1:1 ratio. The brownies will be lighter and more tender than with Crisco. Use the oil directly - no melting needed.
How do I make chewy brownies without Crisco?
Use melted butter or coconut oil for chewy brownies. Melt the fat and let it cool to room temperature, then mix well into the batter. Slightly underbake the brownies for extra chewiness.
Why are my brownies too cakey when I use oil instead of Crisco?
Oil creates lighter, more tender brownies than Crisco. To make them more fudgy, use melted butter or coconut oil instead. You can also reduce the baking time slightly to prevent overbaking.