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Made brownies with olive oil instead of butter last night and now I have questions
Ran out of butter halfway through a double batch so I used 3/4 cup of olive oil for the second pan. The first pan with butter came out normal but the olive oil ones had this weird fruity taste and the tops never got that shiny crackle. My wife said they tasted like a fancy salad with chocolate in it, which is not a compliment. They did stay softer for 2 days though, which never happens with my normal recipe. Has anyone else messed with swapping fats like that, and did you cut the oil amount or add something to hide the taste?
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