Saturday, August 22, 2015

Rich & Fudgy Zucchini Brownies

Shhhh! I made these really delicious brownies the other day and didn't tell my daughter Sabrina that they had zucchini and she loved them. I don't mind grated zucchini, but if she knew it was in there, she wouldn't have even tried them. The zucchini is processed in the food processor so that you can't even tell it's there. I made it without the espresso powder. I will definitely be making these again. I found these at Chew Nibble Nosh.

Rich & Fudgy Zucchini Brownies
2 c. chopped, fresh zucchini
3 T. butter, melted
3 eggs
1 t. pure vanilla extract
¾ c. sugar
⅔ c. unsweetened cocoa powder
½ t. espresso powder (optional)
½ t. baking powder
¼ t. salt
½ c. flour
1½ c. chocolate chips, divided
¼ c. half-and-half or heavy cream

Preheat the oven to 350°. Spray a 7x11 inch baking dish with nonstick spray and set aside.

Place the chopped zucchini, eggs, butter, and vanilla in the bowl of a food processor. Cover, and process until the mixture is smooth.
Add the sugar, cocoa powder, espresso powder, baking powder, salt, and flour. Pulse a few times until well combined. Add ¾ cup of the chocolate chips and pulse a few more times to mix in the chocolate and chop it up just a bit.
Pour the batter into the prepared baking pan. Bake for 25-30 minutes, until a tester comes out clean. Cool on a wire rack.
Once cool, combine the remaining ¾ cup of chocolate chips with the cream. Microwave in 30 second intervals, until warmed and stir until the mixture comes together into a smooth ganache. Spread the glaze over the top of the cooled brownies.
Place the pan in the refrigerator for an hour, just to set the chocolate topping. Remove from the fridge and bring to room temperature before slicing and serving.

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