Zucchini Brownies with Semi-Sweet Chocolate Frosting

This is such an odd recipe. If you give it a shot, you’ll be cursing my name as you put it in the oven, certain that it won’t turn out. But it does, I promise! I ate a piece warm and plain out of the oven and it was, eh, fine. I wasn’t going to give any away or post it here. But the chocolate was deep and I remembered that my very favorite chocolate cake (which I have yet to post here – how is that possible!?) really needs a night wrapped up in the refrigerator before it’s ready. It’s something about a dense, chocolate, butter based, rich, moist cake that really improves with some patience and a chilled night in plastic wrap. The super simple chocolate chip frosting was perfect because I still wanted to be able to wrap these up and give them away, so a sticky or fluffy frosting wouldn’t do. Chocolate chips, the darker the better, are easy to melt and smooth, and then will harden back when cooled. The combination of dense chocolatey brownie with the layer of serious chocolate makes these a real treat to eat and give to sweet people. And they are full of zucchini! Convinced yet?

Zucchini Brownies with Semi-Sweet Chocolate Frosting
Adapted from Allrecipes

Ingredients:
Brownies
1/2 cup butter, melted
1/2 cup packed brown sugar
2 tsp vanilla extract
2 cups whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 tsp baking soda
1/2 tsp salt
2 cups shredded zucchini
Frosting
3/4 cup semi-sweet chocolate chips

Instructions:
Preheat oven to 350 degrees. Butter a 9×13 inch baking pan. In a large bowl, mix together the butter, sugar and 2 teaspoons vanilla until well blended. Into another bowl, sift the flour, cocoa, baking soda and salt; stir into the butter mixture. Fold in the zucchini. The batter will be very, very dry! Spread evenly into the prepared pan. This will not pour. You’ll have to press the batter into the pan evenly. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when gently touched. To make the frosting, melt the chocolate chips in the microwave for 60-90 seconds, stirring every 30 seconds, until completely melted and smooth. Spread over cooled brownies. Wait an hour for the frosting to cool, then cover with plastic wrap and refrigerate for at least a few hours, if not overnight, before cutting into squares.

Advertisements

2 thoughts on “Zucchini Brownies with Semi-Sweet Chocolate Frosting

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s