I read somewhere that you can substitute avocado for butter in baking recipes. Of course, that point is often moot. Pound for pound, butter is a lot cheaper than avocados. But not in Vietnam, which grows a lot of avocados but which has to import all of its butter. Butter is about 25% more expensive here than in America, and avocados here are about 1/4 the price that they are in America.
I can’t believe it’s not butter!
I “needed” to make brownies, and I was out of butter, and I had avocados, and I was feeling adventurous (and too lazy to go buy some butter), so it was experiment time!
For your information, 1/2 avocado = 1/2 cup.
Once I mixed the avocado into the melted chocolate, you couldn’t see any green at all.
Looks normal…
The batter was stiffer than when I use butter. And pretty sticky. It was hard to spread the batter in the pan.
The batter would not pour out.
The batter also didn’t rise as much when they baked, so the brownies are a little flat and dense. But they taste just as great!
A little flat. But just as tasty!
I call this a successful experiment. A little tweaking and it will be perfect next time. Maybe next time I’ll add a third egg and more baking powder to add some liquid and leavening. I “have” to try this again, because I “have” to perfect the recipe. Right? Right!