CAN AVOCADO REPLACE BUTTER IN BAKING?

I’m not crazy about cooking, but I do love to bake. There’s something magical about the
science of whipping together a calculated formula to create a beautiful, decadent treat that comes out perfect every time.
But these treats are iconically buttery. I wondered what would happen if I skip the butter in favor of a different fat: The highly revered avocado. Since 1/4 cup of avocado has less than a quarter of the calories of the same amount of butter, it was definitely worth a shot. Sound crazy? Maybe just crazy enough to work.
The ripest avocado I could find mashed up easily in a bowl. I used a little bit of it to grease the madeleine pan with my fingers. Over a double boiler, I melted dark, dark chocolate with a little bit of coffee. When it came time to add 1/2 cup of avocado, it seemed so wrong to heat this ingredient best served cold. The mixture didn’t quite liquefy. Instead it turned out thick and lumpy, and I wasn't sure this was going to work out, but there was no turning back at this point.
After removing the avocado from the heat, I mixed in the rest of the ingredients. The concoction looked akin to a dense brownie batter. I spooned it into the madeleine pan to bake for about 10 minutes.
Next up, I did the same exact steps with butter (including greasing the pan). The melted chocolate and butter was smooth and creamy, and so was the resulting batter once I added the rest of the ingredients. I baked this batch for 10 minutes as well.
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