If you still have zucchini coming out of your ears, this is the recipe for you. Who doesn’t love a brownie and now you can feel semi good about eating it because it is loaded with zucchini. You can’t even tell that the zucchini is in there. Soft and delicious you won’t regret making them.
Ingredients:
- 3/4 cup (6 ounces, 12 tablespoons) butter
- 6 ounces (1 cup) chopped semisweet chocolate or good-quality chocolate chips that melt well (see note)
- 1/4 cup (1 ounce) natural unsweetened cocoa powder
- 1/2 cup (3.75 ounces) packed light brown sugar
- 1 cup (7.5 ounces) granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg yolk
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 2 cups (about 10 ounces) finely shredded zucchini that has been wrung dry (see note)
- 1 1/4 cups (6.25 ounces) all-purpose flour
- 2 cups (12 ounces) chocolate chips or chunks
Directions:
Preheat the oven to 350 degrees F. Lightly coat a 9×13-inch aluminum pan (see note) with nonstick cooking spray or line with foil and coat with cooking spray (for easier cleanup and to lift out the brownies in one slab after baking, if desired).
In a microwave-safe bowl (you can also do this in a pan on the stovetop), add the butter, chocolate chips, and cocoa. Cook for one minute increments, stirring in between, until the mixture is melted and smooth (don’t overheat).
Add the brown sugar and white sugar; mix well. Add the vanilla and egg yolk and mix again until well-combined.
Stir in the baking soda and salt until well-combined.
Add the zucchini and stir until evenly mixed.
Add the flour and ONE CUP of the chocolate chips (or chunks) and stir until just combined (don’t overmix).
Spread the batter evenly in the prepared pan. Sprinkle the remaining cup of chocolate chips over the top.
Bake for 25-30 minutes until the edges are set and the middle is soft (a toothpick inserted in the center will come out clean or with a few moist crumbs – but if there is wet batter on the toothpick, bake for a few more minutes). Don’t overbake or the brownies can be dry. Let the brownies cool in the pan before cutting. These taste amazing chilled.
