We understand if you accidentally eat four of these…
As you probably know by now, we’re unabashed chocoholics here. Chocolate cake, brownies, fudge…you name it, we’ve tried it and loved it all. Clearly, if left unchecked, our sweet tooth can quickly get out of hand, so we like to have an arsenal of recipes that taste decadent and indulgent without actually being (that) bad for us.
This recipe is one of our favorites, because it’s seriously SO. GOOD. Rich, dense and fudgy, these brownies taste amazing and you’d never guess what they have in them…zucchini! That’s right, packed with shredded zucchs, these brownies are not to be missed. Check them out and see how great they are for yourself!
Serves 12-16; 50 minutes
- 2 cups zucchini, shredded and drained (1-2 zucchinis)
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1 cup semisweet or dark chocolate chips, divided
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup unsweetened cocoa powder
- 1/4 cup water
- 1 1/2 teaspoons vanilla extract
- 1 1/2 teaspoons baking soda
- 3/4 teaspoon salt
- Preheat oven to 350º F and lightly grease a 9x13-inch baking dish with butter or non-stick spray.
- In a large bowl or mixer, cream together butter and sugar for 2-3 minutes, or until fluffy and lightened in color. Mix in vanilla extract.
- In a separate bowl, whisk together flour, cocoa powder, baking soda and salt.
- Gradually mix dry ingredients into the wet, mixing until just incorporated.
- Fold in zucchini and 1/2 cup chocolate chips.
- Batter should be thick and fudgy. If too dry, add water 1 tablespoon at a time, or until desired thickness is reached. (It should be like thick cookie dough.)
- Spread batter into greased baking dish and top with remaining chocolate chips, then bake for 27-30 minutes, or until edges have pulled away from the pan and top is springy to the touch.
- Remove from oven and let cool 10-15 minutes before slicing and serving. Enjoy!
Recipe adapted from Crazy For Crust