The Avocado Brownie Experiment

Yesterday I saw five alligators! Five, basking in the sun right next to the bike path. That's probably nothing for a Hilton Head native, but it was plenty exciting for Matt and me. The weather here has been so great that we've spent a lot of time outdoors, beachcombing, walking, or putting our rented bikes to good use.

In the evenings, we come back to our rented condo and, exhausted from hours of sunlight and fresh air, we play board game...and eat desserts. Our food for the week came with us in a giant cooler - and we brought everything from curry powder and chicken breasts, to sundried tomatoes and turkey bacon! We even brought a brownie mix, but forgot the oil in the rush to pack up and get on the road. Lesser chocoholics might be daunted by this omission, but we were eager for our chocolate fix so we got creative.

They say necessity is the mother of invention (and any chocolate-lover knows how necessary chocolate can be), so in the end, we subbed 1/2 cup mashed avocado for the 1/2 cup vegetable oil and baked the brownies for slightly less time than directed.

The verdict? Surprisingly good! Even Matt, who is famously suspicious of unusual ingredients in food, gave these brownies the thumbs up. The avocado lent moisture without changing the chocolate flavor, and though they turned out rather cakey, that's likely due to the fact that we used three eggs instead of two - the recipe for a cakey brownie! If you stick to the usual two eggs, avocado brownies could give the much touted black bean variety a real run for their money!

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