Crisco Substitute for Brownies: Best Alternatives for Fudgy, Chewy Results
Discover the best Crisco substitutes for brownies including butter, coconut oil, and vegetable oil. Learn proper ratios and techniques for fudgy, chewy brownies.
Quick Answer
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.
Best Substitutes
Melted Butter
1:1Melted 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:
Adds rich, buttery flavor and creates fudgy, chewy brownies
Coconut Oil
1:1Coconut oil works well in brownies and creates fudgy, chewy results. It's perfect for vegan brownies and has a slight coconut flavor that works well in many recipes.
Best for:
Solid at room temperature, works well for vegan brownies
Vegetable Oil
1:1Vegetable 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:
Creates lighter, more tender brownies
Melted Crisco
1:1Melted 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:
Most similar to original recipe
Applesauce
1:2 (1/2 cup applesauce for 1 cup Crisco)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:
Low-fat option that adds moisture and sweetness
Cooking 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
Frequently Asked Questions
Can 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.
Summary
Discover the best Crisco substitutes for brownies including butter, coconut oil, and vegetable oil. Learn proper ratios and techniques for fudgy, chewy brownies.