There’s a brownie recipe I want to make for family this Thanksgiving, one of whom is allergic to milk. I figured I could just look up a butter substitute and use that.
However, this particular brownie recipe promises a chewy texture, and the best way to get it, the magazine says, is to use a particular combination of saturated and unsaturated fat, with butter taking the saturated role and adding flavor.
So which butter substitute is best for that particular purpose?