This post brought to you by Avocados from Mexico. All opinions are 100% mine.
When there’s a way to make my favorite desserts less of a guilty pleasure, I’m all ears. Therefore, I immediately accepted the challenge to bake with avocados from Mexico as a substitute for butter. I assumed the batter would tint a little green so thought I’d roll with a Christmas theme and bake my favorite blondies with some red and green M&Ms thrown in.
See also: Rubio’s Guacamole Recipe
I’m not going to lie. It felt odd leaving my old friend, butter, out of the picture. I still look at these ingredients with pause.
Preparing the batter for the blondies takes just a few minutes. Start by measuring out the same amount of mashed avocado as butter. Mix in with the sugars.
Add in eggs and vanilla. It will be a little runny.
Add in flour, baking soda and salt. Mix and then fold in M&Ms. Spread in the pan and bake.
The batter above has slight tint of olive green that almost completely disappeared after baking. Do not overcook! Bake until just settled as they are supposed to be gooey.
How do they taste? They are ever so slightly less gooey than the butter version, but taste more or less the same–delicious. Except, now you don’t have to feel so guilty licking the spoon or eating more than one!
- 1 cup avocado
- 1 cup brown sugar
- 3/4 cup sugar
- 2 tsp vanilla
- 2 eggs
- 2 1/2 cups flour
- 1 tsp baking soda
- 1 tsp coarse sea salt
- Preheat the oven to 350 degrees.
- Cream the avocado and sugars together in a large bowl.
- Add the vanilla and eggs and combine.
- Add flour, baking soda and salt. Mix.
- Stir in M&Ms. (Snickers, Butterfinger or other candy will work too.)
- Bake for 20-25 minutes in a 9×13 greased pan until the center is just set. Do not overcook! These will get cakey, if cooked too long.
- Cool completely and cut.
Enjoy how much healthier these are than the butter version. Trust me, your kids will never know the difference. And, you could even frost them like these Butterfinger Blondies. Mmmmm…
I will say that these came out cakier than the butter version, emphasizing the need to keep a watchful eye on the pan to avoid over-baking. They are also slightly less sweet, but plenty sweet. Use a heaping cup of brown sugar, if you’re concerned about it.
See also: Disneyland’s Gingerbread Shingles Recipe