Always account for fat content. If your swap has less fat than oil (like yogurt), the brownies may be softer. If it has more (like butter), they’ll be denser. Adjust baking time by 2-3 minutes to compensate.
Consider the flavor profile. A neutral oil lets chocolate shine, while butter, coconut, or nut butters introduce new notes. If you want pure fudge, stick with butter. If you’re feeling creative, go with tahini and a sprinkle of sea salt.
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Don’t mix and match wildly. Stick to one primary substitution (e.g., all butter or all yogurt). Combining multiple swaps can mess with the chemistry—unless you’re an experienced baker, keep it simple.
