ZUCCHINI BROWNIES
Brownie lovers, rejoice! This is the chocolaty solution for all your extra summer zucchini. With fudge brownies, mini chocolate chips and chocolate frosting for good measure, you get triple the chocolate in an easy, sweet summertime treat!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h45m
Yield 24
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Spray bottom only of 13x9-inch pan with cooking spray. Make brownie batter as directed on box for cakelike brownies. Stir in zucchini and chocolate chips. Spread in pan.
- Bake 23 to 27 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely, about 1 hour.
- Spread frosting over top. Cut into 6 rows by 4 rows. Store covered in refrigerator.
Nutrition Facts : Calories 220, Carbohydrate 32 g, Cholesterol 25 mg, Fat 2, Fiber 1 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Brownie, Sodium 125 mg, Sugar 24 g, TransFat 0 g
ZUCCHINI BROWNIES
Moist chocolate brownies with frosting!
Provided by Marian
Categories Fruits and Vegetables Vegetables Squash
Time 45m
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking pan.
- In a large bowl, mix together the oil, sugar and 2 teaspoons vanilla until well blended. Combine the flour, 1/2 cup cocoa, baking soda and salt; stir into the sugar mixture. Fold in the zucchini and walnuts. Spread evenly into the prepared pan.
- Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched.
- Make frosting while brownies cool. Melt together the 6 tablespoons of cocoa and margarine; set aside to cool.
- Meanwhile, blend together the confectioners' sugar, milk and 1/2 teaspoon vanilla. Stir in the cocoa mixture. Spread over cooled brownies before cutting into squares.
Nutrition Facts : Calories 209.2 calories, Carbohydrate 32.9 g, Cholesterol 0.2 mg, Fat 8.6 g, Fiber 1.6 g, Protein 2.3 g, SaturatedFat 1.5 g, Sodium 199.9 mg, Sugar 22.8 g
GRANDMA'S CHOCOLATE ZUCCHINI BROWNIES
Moist and wonderful chocolate brownies, no frosting needed. These are perfect right out of the oven!
Provided by HotinKC
Categories Fruits and Vegetables Vegetables Squash
Time 55m
Yield 20
Number Of Ingredients 12
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease a jelly roll pan.
- Sift flour, cocoa powder, baking soda, and salt together in a bowl.
- Beat the butter and 1 1/2 cups sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended, then beat in the vanilla extract with the last egg. Mix in the flour mixture until just incorporated. Fold in the zucchini; mixing just enough to evenly combine. Pour mixture into prepared pan. Sprinkle the remaining 2 tablespoons sugar, chocolate chips, and walnuts on top.
- Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, 25 to 30 minutes.
Nutrition Facts : Calories 239.1 calories, Carbohydrate 32.8 g, Cholesterol 30.8 mg, Fat 11.7 g, Fiber 1.6 g, Protein 3.5 g, SaturatedFat 5 g, Sodium 163.7 mg, Sugar 21.3 g
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4.3/5 (119)Calories 170 per servingTotal Time 37 mins
- Preheat your oven to 350°F. Lightly grease a 9" square pan., To make the brownies: Combine the zucchini, melted butter, eggs, and vanilla in the work bowl of a food processor, and process until smooth., Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour; process briefly, just until well combined., Add the chips, and pulse several times, to break up the chips just a bit., Pour the batter into the prepared pan., Bake the brownies for 25 to 30 minutes, until a toothpick inserted into the center comes out clean, or with a few moist crumbs clinging to it; you shouldn't see any sign of wet batter.
- Remove the brownies from the oven, and allow them to cool completely before frosting., To make the frosting: Combine the chocolate chips and milk or cream in a microwave-safe bowl or small saucepan.
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