The choice between using butter or oil for brownies is largely a matter of personal preference. Both butter and oil can be used to make delicious brownies, but they can result in slightly different textures and flavors.
Butter is a common ingredient in traditional brownie recipes and can contribute to a rich and flavorful taste. It also contains milk solids, which can add a subtle creamy flavor and help create a denser texture in the brownies. However, because butter has a relatively low smoke point, it can brown and potentially burn at higher baking temperatures. This may result in slightly crispier edges on the brownies.
On the other hand, oil, such as vegetable or canola oil, has a higher smoke point and can withstand higher baking temperatures without browning or burning. Using oil in brownie recipes can result in a moister and fudgier texture. It also tends to produce brownies with a more tender crumb and a lighter, less pronounced flavor compared to butter.
Ultimately, the choice between using butter or oil in brownies depends on the desired outcome. If you prefer a rich, buttery flavor and don't mind slightly crispier edges, butter may be the way to go. If you prefer a moist and fudgy texture with a lighter taste, oil can be a good option. Additionally, some recipes even combine both butter and oil to achieve a balance of flavor and texture.
It's worth noting that there are other factors that can influence the overall taste and texture of brownies, such as the type of chocolate used, the amount of sugar, the addition of other ingredients like eggs or nuts, and the baking time and temperature. Feel free to experiment with different recipes and variations to find the perfect brownie that suits your preferences.