Although these are made with zucchini...and sugar...it is still a way to sneak some veggies to your kids!
I found this recipe over at Mommy I'm Hungry when I searched for some zucchini recipes last summer, and I have made it several times since then.
And this is definitely a keeper!
I chose to use dark cocoa (because that's better for you, right?) and these come out fudgey and delicious.
I make the frosting first, and stick it in the fridge to cool and thicken while the brownies bake and cool.
Give the frosting a good stir, and you are ready to frost them in the thick, fudgey goodness!
When you make the brownie batter, it comes out think, clumpy and you have to press it into the pan. Really, it is how it is supposed to be.
Just press it in, and let it work its magic while in the oven.They come out moist and chewy, despite the batter looking like this before they go in:
6 tablespoons dark cocoa
1/4 cup butter, melted
2 cups powdered sugar
1/2 cup milk
1/2 teaspoon vanilla
1/2 cup oil (I used canola)
1 1/2 cups sugar
1 teaspoon vanilla
2 cups flour
1/2 cup dark cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
2 cups shredded zucchini
Preheat oven to 350
In a medium bowl combine the melted butter with the cocoa.
Using a hand mixer, mix in the powdered sugar, milk, and vanilla.
Set the bowl in the refrigerator to cool and thicken.
In a separate mixing bowl combine the oil, sugar, and vanilla.
Combine the dry ingredients; flour, cocoa, baking soda, and salt.
Mix in with the sugar mixture.
Fold in the zucchini.
Press the batter evenly in a 8x11 or 9x13 baking dish, sprayed with nonstick spray.
Cook for 20-25 minutes.
Let cool completely.
Stir the frosting, spread evenly over the cooled brownies.
Slice and serve.