Sorry Julie and silverjade10. I was traveling and had no time to reply earlier.
Julie, actually where I live coconut oil is not solid fat but is liquid…thats how hot it is here!! So when I put it on the stove with the sugar, I didnt know what I was waiting for. I guess, i’ll just dip my finger in next time to ensure i dont let it go beyond warm. The brownies turned out nice but tasted pretty coconutty. As far as I know only 1 sugar lump remained in the entire batch. I appreciate your information on the fat and water content for the substitution. I didnt even think of that! You said 81% cocoa butter and 17% water….did you mean 19% water? What about the remaining 2%?
silverjade10, I havent tried clarified butter in baking but that is a good idea. I might try it. Do you think that would be a 1:1 substitution?
I was thinking, I could use avocado oil or almond oil as substitutes. I recall hector substituted part of the butter in the oblivion torte with avocado puree and it worked well. That might work in a dark chocolate brownie which can mask the avocado flavor.