This density is often desirable in brownies, as it creates a rich, melt-in-your-mouth experience that is less cake-like and more akin to a ganache. Olive oil, being 100% fat, does not produce this steam.
Using Olive Oil Instead of Butter for Ultra-Fudgy Brownies
Because oil coats the flour particles more thoroughly than solid butter, it inhibits gluten development to a greater extent. This inhibition results in a brownie that is exceptionally tender and soft, with a velvety mouthfeel.
Another concern is the perceived healthiness of the dessert; while olive oil is a healthier fat than butter, brownies remain a treat, but the monounsaturated fats in olive oil do offer some nutritional benefits compared to saturated fats. Furthermore, olive oil retains moisture much more effectively than butter.
Can You Use Olive Oil Instead of Butter in Brownies
Brownies baked with olive oil often stay moist and fresh for several days, whereas butter-based brownies can dry out and become stale more quickly. Butter is an emulsion of fat and water, which creates steam during baking and contributes to a light, flaky texture in pastries.
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