Can you use melted shortening instead of oil for baking brownies?

It's not ideal to use melted shortening instead of oil for baking brownies. Here's why:

* Texture: Shortening tends to create a denser, more crumbly texture in brownies. This is because shortening is mostly solid fat, while oil is liquid. The solid fat in shortening doesn't incorporate as well into the batter, resulting in a less chewy, more cake-like brownie.

* Flavor: Shortening has a slightly bland flavor compared to oil. This might affect the overall taste of your brownies, especially if you're using a recipe that relies on the richness of the oil for flavor.

However, if you're out of oil and absolutely need to use shortening:

* Use less: Shortening is more solid, so you'll need to use less than the amount of oil called for in the recipe. Start with about 2/3 of the oil amount and adjust from there.

* Be prepared for a different texture: The brownies will likely be denser and less fudgy than if you used oil.

* Add a little extra liquid: To compensate for the lack of oil's moisture, you can add a tablespoon or two of water or milk to the batter.

Ultimately, it's best to stick with oil for the most flavorful and fudgy brownies. However, in a pinch, using shortening can work, just be prepared for a different texture.