I am ALWAYS trying new recipes!
These brownies are OUTSTANDING! So very moist...just the right chocolate-y flavor...
AND...they have a simple but amazing frosting to top them off!
These are some of the BEST I've ever tasted!!
I love that they stay moist for a few days...if they last very long!
Many of us have an abundance of fresh zucchini in the summertime,
and hopefully we all stock up in the summertime when they are plentiful,
so that we can bake luscious goodies like these in the cooler months.
I love making things like...
And how cool is it that zucchini can be used in 'Zavory or Zweet' dishes? ;-)
I have nearly 50 recipes that include zucchini here at my blog!
Check out that search engine (top left corner)
Anyway...back to the brownies, the star of this show!
I always lower the sugar amount. These were perfectly fine with 1 cup
(each - brownies and the frosting)
(vs. the 1-1/2 c. sugar called for in original recipe - just for the brownies
An additional 1-1/2 c. for frosting - NO thank you!)
You can easily cut this in half for an 8" sq. panfull. Just beat an egg and add half of it...the rest is easier to measure.
Fabulous and Moist - don't miss these!
I stirred these by hand with a spatula...no need to drag out the mixer!
FROSTED ZUCCHINI BROWNIES
Brownie:
1/2 c. vegetable oil
1 c. white sugar
2 tsp. vanilla extract
1 egg
2 c. all purpose flour
1/2 c. unsweetened baking cocoa powder
2 tsp. baking soda
2-1/2 c. grated zucchini - about 1 large
(be sure to add all the water in them)
(I added 1 Tb. water to batter but depending on how much water
in the zucchini, you may not need to. Batter should be easy to pour)
Frosting:
1/3 c. milk
1/3 c. butter
1 c. white sugar
1 c. chocolate chips
Preheat oven to 350*. Grease and flour 9" X 13" baking dish; set aside.
In large bowl, combine oil, sugar, egg and vanilla. In a separate bowl combine
flour, baking cocoa and baking soda. Add flour mixture to sugar mixture; stir well. It will be quite dry, but once you gently stir the zucchini in, it should loosen up with the added moisture. Spread in pan evenly.
Bake 25 - 28 minutes, being careful not to overbake. Test with toothpick in the center. If it comes out mostly clean, they're done.
While cake is cooling, in small saucepan, combine butter, milk and sugar. Bring to boil over medium heat; boiling vigorously for 30 seconds. Remove from heat; add chocolate chips, stirring by hand until smooth. Immediately pour over warm brownies Cool completely before cutting.
Get ready to share this recipe!!
Recipe inspired by Spend with Pennies
Linked up at
You may also like...
Yummy!! The brownies do sound so moist and chocolate-y! You’re always cooking up something good!
ReplyDeleteThanks for stopping by sweet friend. I shared with another friend today and she thought these were very close to TX sheet cake. No matter how you slice it...it's all MMMMarvelously delicious! =) XO
Delete