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healthier brownies
MissySchwab
Posts: 529 Member
ZUCCHINI BROWNIES
Ingredients:
For the brownies:
1/2 cup coconut oil
3/4 cup brown sugar I used 1/2 cup splenda and 1/4 brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
1 tablespoon water*
1/2 cup chopped walnuts, optional
For the frosting:
3 tablespoons cocoa powder
1/4 cup butter, softened*
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Directions:
Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
Bake 25-30 minutes until the brownies spring back when gently touched.
To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.
Ingredients:
For the brownies:
1/2 cup coconut oil
3/4 cup brown sugar I used 1/2 cup splenda and 1/4 brown sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
2 cups shredded zucchini (1 large or 2 small zucchinis)
1 tablespoon water*
1/2 cup chopped walnuts, optional
For the frosting:
3 tablespoons cocoa powder
1/4 cup butter, softened*
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Instructions
Directions:
Preheat oven to 350 degrees. Line a 9x13 inch baking pan with foil and spray with cooking spray. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. If your mixture is still very powdery, add up to 1/4 cup hot water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be crumbly, but shouldn't be powdery. Add walnuts, if desired.
Bake 25-30 minutes until the brownies spring back when gently touched.
To make the frosting: Mix softened butter, cocoa, and powdered sugar with a hand mixer. Mix in milk and vanilla. Spread over cooled brownies. Cut into squares.
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