Why are My Brownies Oily After Baking? | Top 9 Causes and Solutions

Brownies can become oily after baking if there is too much fat in the mixture, if the fat and sugar are not mixed well, if you use poor quality chocolate, if you have exchanged butter for margarine or if the brownies are baked at a temperature that is too high.

This article will explore the top reasons why brownies become oily after baking and how to avoid each one.

Top Reasons Why Brownies Become Oily After Baking

Check out the top causes of oily brownies and how to avoid this happening to your mix.

1. Adding extra fat to the mixture

The top reasons that brownies come out to oil is adding too much fat to the recipe. Brownies will use fat like butter, margarine, vegetable oil or coconut butter. Adding too much fat will cause the brownies to become greasy on the top and bubble up.

Adding too much fat can often happen when you are exchanging butter with oil. This is not usually a straight swap so adding the same amount of oil as you would butter can cause the mixture to be oily.

Using a recipe that has the specific type of fat that you want to use is important to avoid them becoming oily after baking.

2. Not mixing the fat and sugar together

Not mixing the butter and sugar thoroughly first can cause the mixture to split and become oily after you bake the brownies.

Mixing softened butter well with the sugar instead of melting the butter will help to reduce the oiliness. If the butter has been over heated it can separate into the milk solids and fat which can cause the brownie to become oily.

3. Using poor quality chocolate

Using poor quality chocolate can cause brownies to become oily after baking. Poor quality chocolate can split when you melt it. Choose a good quality chocolate when baking brownies to avoid the cocoa fat separating and ruining your brownies.

4. Using margarine instead of butter

Using margarine instead of butter when baking brownies can sometimes cause the brownies to become oily. Some margarine mixes do not work well with baking so swapping them with butter does not always work well.

Using a recipe with a butter base will reduce the chance that your brownies will come out too oily. If you are using margarine, make sure you mix it gently with the sugar and avoid overheating it.

5. Cooking the brownies at an oven temperature that is too high

Baking brownies at a temperature that is too high can cause the fat to split from the mixture and they can become oily on the top. Brownies cook well at lower temperatures so check your recipe. I like to cook my brownies at 320 degrees Fahrenheit (160 degrees Celsius) in my fan forced oven.

Use an oven thermometer to make sure that the oven is cooking at the correct temperature.

6. Putting the brownies too close to the top of the oven

Brownies that are baked too close to the top of the oven can become oily on top. Many ovens will trap heat at the top as the hot air rises. Even fan forced ovens tend to cook things quicker near the top of the oven.

Place your brownie tray as close to the center of the oven as you can. This will make sure they are exposed to even heat and will avoid overcooking and them becoming oily.

7. Not cooking the brownies for long enough

Leaving the brownies undercooked can also cause them to become oily on top. Undercooked mixture can stay shiny and greasy on top before a crust is formed.

Check the brownies with a skewer before taking them to. Most brownies take anywhere from 30-40 minutes. I like to check them after 30 minutes. Once they are cooked through the skewer should come out clean or with cooked crumbs attached.

8. Overmixing the wet and dry ingredients

Overmixing the ingredients in your brownie mix can cause them to become oily after they have been cooked. Mixing them with a beater can cause the fat to separate or for the eggs to become overworked. This can cause the mixture to split or for air bubbles to form causing an oily coating on top.

To avoid this, I like to mix my brownies with a metal spoon. This makes it easy to gently incorporate the ingredients without overmixing. I like to scrape the flour up from the bottom of the bowl, mixing it in gently to the center.

Stop mixing once the ingredients are just combined.

9. Not using good quality butter

It is important to use good quality butter when making brownies to avoid separation and the mixture becoming oily. Good quality butter will be minimally processed and contain high quality fat which will incorporate well with the dry ingredients and make a smooth mixture.

Why are My Brownies Oily After Baking? | Summary

Brownies can become oily after baking if you use low quality chocolate, butter if the ingredients are overmixed or if the mixture is baking at a temperature that is too high. If you are melting your butter and chocolate, make sure to do it gradually and place the finished batter in a preheated oven set at the correct temperature.

Happy cooking.