Southern California - Making brownies

I bought this Brownie Mix "Ghiradelli Double Chocolate". It's the same mix that this coffee shop uses for their brownies, which I love. :o Anyway I figured it will be cheaper just to start making them myself, plus I know exactly how many calories are in those evil things. :D The recipe calls for 1/3 cup of vegetable oil. I was wondering what will be the consequence of adding more water, and less oil, or can I substitute something else for oil?

i made brownies earlier.

I bought this Brownie Mix "Ghiradelli Double Chocolate". It's the same mix that this coffee shop uses for their brownies, which I love. :o Anyway I figured it will be cheaper just to start making them myself, plus I know exactly how many calories are in those evil things. :D The recipe calls for 1/3 cup of vegetable oil. I was wondering what will be the consequence of adding more water, and less oil, or can I substitute something else for oil?

Crisco?

Crisco?

Isn't that just a brand of oil?

They're fine if you cut the oil in half or so-- I usually put a little oil in a measuring cup that holds the total amount of oil plus water and then do the balance with water. I use the same mix sometimes.

Man, and I thought you wanted instructions on making some special brownies...

Oh well, perhaps another time (you'll need about 2-3 days to recover/come back down with my recipe).

Man, and I thought you wanted instructions on making some special brownies...

Oh well, perhaps another time (you'll need about 2-3 days to recover/come back down with my recipe).

Yeah... I saw what THOSE do in Amsterdam. I think I stick with regular ones. :p

I made the same ones, and put some reeses pb stick inside. Except mine fall apart when I cut them out of the pan.

Isn't that just a brand of oil?

It's that white oil that looks like grease and comes in a tin, but heck man, you're making brownies...make them the way they're supposed to be made and enjoy them without guilt.




Then go ride your bike...far.:D

Man, and I thought you wanted instructions on making some special brownies...

Oh well, perhaps another time (you'll need about 2-3 days to recover/come back down with my recipe).

That's the truth, the last time I had those (30 years ago) it was impossible for me to go to work the next day and it took a few more to feel normal again. That was also the last time I did that.

I bought this Brownie Mix "Ghiradelli Double Chocolate". It's the same mix that this coffee shop uses for their brownies, which I love. :o Anyway I figured it will be cheaper just to start making them myself, plus I know exactly how many calories are in those evil things. :D The recipe calls for 1/3 cup of vegetable oil. I was wondering what will be the consequence of adding more water, and less oil, or can I substitute something else for oil?

Canola oil.

It's that white oil that looks like grease and comes in a tin, but heck man, you're making brownies...make them the way they're supposed to be made and enjoy them without guilt.




Then go ride your bike...far.:D

Hmm you do have a point. :D I love to ride, and I love brownies. Perfect combination!

Unsweetened applesauce - better than oil and the brownies come out moister. Trust me on this one. ;)

Moister? Somehow, it works.:rolleyes:

Applesauce or plain yogurt.

I usually use water instead of the oil, and make them in muffin tins instead of in a pan. If you take the oil out, they're really hard to cut in a pan. They get sort of sticky. The other great thing about using a muffin tin is that you can portion yourself better... if that matters!
;-)

Unsweetened applesauce - better than oil and the brownies come out moister. Trust me on this one. ;)

So is it 1-1 substitution? 1tbs of oil for 1tbs of sauce?

Unsweetened applesauce - better than oil and the brownies come out moister. Trust me on this one. ;)

+1. It is goood.