Monday, August 7, 2017

Double Chocolate Zucchini Brownies

This is a sponsored post by Challenge butter, but the text and opinions are all mine. Thank you for supporting brands that make Kylee's Kitchen possible!

I only just recently discovered the benefits of including zucchini in recipes. I always thought people just added it in because they either couldn't get their kids to eat anything green or they had too much of it. But as it turns out, there are real benefits to adding zucchini to recipes, especially recipes with chocolate.

You see, cocoa powder can significantly dry out a recipe, far more than flour. So it's important to try to add as much moisture as possible. And that's where zucchini comes in. 

Zucchini is basically flavorless moisture. You really can't taste it at all. There are two ways to add it to baked goods: you can either shred it or puree it.

To shred a zucchini, all you do is cut off the ends and rub it against a grater. You'll get small, stringy pieces of zucchini and green flecks will still be visible. In most cases, this method is best for anyone who isn't bothered by the fact that there's a vegetable in their dessert. But that may cause some people to freak out.

So personally, I recommend pureeing your zucchini when adding it to a baked good, as you'll see in the recipe below. In fact, while you're at it, you can just blend all of the wet ingredients in a food processor so you don't have to worry about using a mixer.

Before you make these brownies, let me forewarn you, these babies are rich! You'll need to grab a glass of milk before diving in. And one of the things I love most about them is they get more moist as time goes on.

Double Chocolate Zucchini Brownies
Yield: Makes about 16 brownies
For the brownies
  • 8 ounces zucchini, cut into chunks
  • 3/4 cup brown sugar (155 grams)
  • 3 Tablespoons Challenge butter, melted
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2/3 cup cocoa powder (56 grams)
  • 1/2 cup flour (60 grams)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup chocolate chips
For the frosting
  • 3/4 cup chocolate chips
  • 3 Tablespoons milk or heavy cream
For the brownies
  1. Preheat oven to 350 degrees Fahrenheit and prepare 9x9 pan with nonstick cooking spray and / or parchment paper.
  2. Add zucchini, brown sugar, butter, eggs, and vanilla extract to food processor and puree until no zucchini chunks remain
  3. In medium mixing bowl, combine cocoa powder, flour, baking soda, and salt. Add wet ingredients to bowl and stir until just combined.
  4. For the frosting
  5. Gently stir in chocolate chips.
  6. Pour batter into baking pan and bake for 22 to 26 minutes, or until toothpick comes out clean. Let brownies cool for at least a half hour.
For the frosting
  1. Combine chocolate chips and milk in small bowl; heat for 30 seconds and stir until smooth.
  2. Pour frosting over brownies and let set in refrigerator for 1 hour.
  3. Store in airtight container for up to 5 days.
Recipe adapted from King Arthur  Flour Company

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