Fudgy Zucchini Brownies
TOTAL TIME: Prep: 20 min. Bake: 35 min. + cooling
YIELD: 2 dozen.
"These moist fudgy brownies disappear fast at potluck dinners," reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them.
Ingredients
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2 cups all-purpose flour
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1/3 cup baking cocoa
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1-1/2 teaspoons baking soda
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1 teaspoon salt
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2 cups shredded zucchini
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1-1/2 cups sugar
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3/4 cup vegetable oil
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1/2 cup chopped walnuts
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2 teaspoons vanilla extract
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FROSTING:
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1/4 cup butter, cubed
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1 cup sugar
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1/4 cup milk
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1/2 cup semisweet chocolate chips
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1/2 cup miniature marshmallows
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1 teaspoon vanilla extract
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1/2 cup chopped walnuts, optional
Directions
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1.
In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla.
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2.
Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes.
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3.
In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.
Nutrition Facts
1 each: 239 calories, 12g fat (3g saturated fat), 5mg cholesterol, 199mg sodium, 33g carbohydrate (23g sugars, 1g fiber), 2g protein.
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