I haven't been able to afford chocolate for my brownies for some time. I have been using the old Betty Crocker recipe for most of my life and found that the nuts marked as "optional," also added a delightful (let's call it perfect) amount of fat to ensure the brownies were never dry. To accommodate the chocolate requirement I've followed the instructions on the Hershey's cocoa box for chocolate substitution. Unsweetened of course. I've used most fats, including bacon grease and olive oil. None made the brownies awful but the flavor profile and texture I like the most is using a neutral oil with coconut oil. As I've gotten older the coconut has gotten too rich and the richness is mellowed by halving the oil. Thanks to the hotline I was also able to learn that 30% of butter is water and that made a huge difference when I've substituted coconut oil (or any other) for butter. I weigh instead of measure by volume. It feels faster. Obviously springing for organic extra virgin cold pressed coconut oil completely destroyed the savings I was making by NOT using chocolate, but the brownies a make are relatively desired by most and the only part I ever want is the edges. As the baker I get to trim all that off and give the rest away.

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