From Deseret News archives:
Cooking with agave
In the Deseret News test kitchen, we made a conventional brownie recipe and improvised a second batch using Xagave.
The agave-sweetened brownie was moist but more cake-like, and it didnt develop a caramelized sugary crust during baking.
A few other things to remember when adjusting your own recipes:
Agave is sweeter than sugar, so you need to reduce the amount of sweetener by 1/2 to 1/3.
Baked items will cook faster, so turn the cooking temperature down by 25 degrees.
If baking time exceeds 40 minutes, reduce the cooking time by 5-10 minutes.
Because agave is a liquid, you can reduce oils, cream and other high-fat liquids.
The recipes from the cookbook are designed for the Xagave brand. If you use a different type of agave, you will need to experiment a little.
