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 “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!
Once I mixed the avocado into the melted chocolate, you couldn’t see any green at all.
The batter was stiffer than when I use butter. And pretty sticky. It was hard to spread the batter in the pan.
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!
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!