Zucchini Brownies

• total tid: 33 minutes

Ingredienser

FUDGY ZUCCHINI BROWNIES

These are rich, chocolatey, ridiculously moist and the perfect way to use up all that zucchini sitting on your counter.

BROWNIES

1 ¾ cups all-purpose flour

½ cup unsweetened cocoa powder

¾ tsp baking soda

½ tsp salt

2 cups finely shredded zucchini — don’t squeeze out the moisture

1 ½ cups granulated sugar

¾ cup neutral oil

1 large egg

1 egg yolk

2 tsp vanilla or a good blob of vanilla paste

1 tsp espresso powder, optional

½ cup semi-sweet chocolate chips

CHOCOLATE MARSHMALLOW FROSTING

6 Tbsp butter

6 Tbsp milk

1 cup granulated sugar

1 cup chocolate chips

1 cup mini marshmallows

Pinch of salt

Fremgangsmåte

TO MAKE THE BROWNIES:

Preheat oven to 350°F. Grease or line a 9x13 pan with parchment.

In a bowl, whisk together flour, cocoa powder, baking soda and salt.

In a separate large bowl, stir together zucchini, sugar, oil, egg, egg yolk, vanilla and espresso powder.

Add the dry ingredients to the zucchini mixture and stir just until combined. The batter may look thick at first — don’t add more liquid. Give that zucchini a minute to work its magic and release its moisture.

Fold in chocolate chips.

Spread into your prepared pan and bake for about 28–34 minutes, or until the edges are set and a toothpick inserted into the center comes out with moist, fudgy crumbs. Don’t overbake!

TO MAKE THE FROSTING:

Add butter, milk and sugar to a saucepan over medium heat. Bring to a boil, stirring frequently.

Once boiling, cook for 1 minute, stirring continuously.

Remove from heat and immediately stir in the marshmallows, chocolate chips and a pinch of salt. Stir until melted and smooth.

Spread the warm frosting over the brownies and let it set before slicing.

And just like that, 2 cups of zucchini disappeared and nobody is complaining about eating their vegetables. 😂

Have 4 cups of zucchini to use up? Double everything and divide between two 9x13 pans.