Which swap for which job
| Use | Pick | Why |
|---|---|---|
| Brownies | Cocoa and butter | Replaces the cocoa butter. |
Unsweetened chocolate substitute
Quick answer
For each 1 ounce square of unsweetened chocolate, use 3 tablespoons of cocoa powder plus 1 tablespoon of butter or oil. Melt the fat first, then stir in the cocoa. Check the sugar: cocoa has none, same as unsweetened chocolate, so the recipe's sugar stays as written.
How much do you need?
Fractions work: 1 1/2, ¾, 0.5. The amounts below update as you type.
Type a number, like 1 or 1 1/2.
What to use
No option here matches every box you ticked. Untick one to see more.
Cocoa and butter
- Gluten-free
- Nut-free
- Egg-free
- 3 tbsp 16 g unsweetened cocoa powder
- 1 tbsp 14 g butter
- How
- Melt the butter, then whisk in the cocoa.
- Best for
- Brownies, cakes, frostings.
- What changes
- Slightly less rich.
Cocoa and oil
- Vegan
- Dairy-free
- Gluten-free
- Nut-free
- Egg-free
- 3 tbsp 16 g unsweetened cocoa powder
- 1 tbsp 15 ml vegetable oil
- Best for
- Brownies and cakes.
- What changes
- Same as butter, neutral flavor.
Diet labels describe the ingredients as normally made. Check packages for gluten and allergens. Some refined sugar is filtered with bone char, which matters if you eat vegan.
Questions
Can I use semisweet?
Not 1 for 1. It already has sugar, so cut some sugar from the recipe.
Sources
- Utah State University Extension, List of Ingredient Substitutions for Cooking and Baking
- University of Nebraska–Lincoln Food, Ingredient Substitutions
- K-State Research and Extension, Ingredient Substitutions (L730, 2012)
- Colorado State University Extension, Ingredient Substitutions (Fact Sheet 9.329)
Ratios come from these sources, in our words. Where they disagree, we say so or pick the amount that matches tested results. Ratios are a starting point. Taste and adjust.
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