I saw this recipe posted on a friend's facebook page this past week. I figured, why not-we have insane amounts of zucchini from our CSA haul last week, and I had just about every other ingredient in the house just waiting to be used. Plus-and this is a bonus-it looked pretty easy. Aside from grating the zucchini, of course, and even that wasn't all that bad. *Almost* a one bowl dish (I used a grater and a plate to hold the zucchini, so I can't really call it a one bowl brownie recipe. Technically.). I was in a baking mood this weekend and wanted to try something new.
I'll admit that I was a little bit embarrassed when mention of the brownies made it into today's staff meeting (but welcome to you guys if you're reading this!). I was excited that they were such a hit, though. I loved them too-soft, chocolate-y, a little nutty hint (kind of like a chocolate peanut butter). It uses my new favorite, almond butter, and the only bad thing about that is that I'm now out of it and have to head back to Trader Joe's for more (I enjoy my almond butter and raspberry jam sandwiches on Fridays, and I'm not ashamed to admit it.). These brownies were sweet, but not sickly sweet. Soft and gooey, but not so gooey that they couldn't be eaten without falling apart (unless you ate two straight out of the oven like I did). You can hardly tell that there's zucchini in it, and these brownies work for those who want to eat better but want to pretend they're cheating. They're gluten-free, even (if that's your thing. If it's not, you really don't miss it here anyway). How could you go wrong?
I'll tell you how. When the pan is empty.
Flourless Zucchini Brownies (recipe obtained from delightedmomma.com)
1 c. almond butter (I love Trader Joe's raw almond butter, and they're not as expensive as some other brands. Sometimes you can luck out at Market Basket too)
1.5 c. shredded zucchini (about 1-2 zucchini)
1/3 c. honey
1 egg
1 tsp. vanilla
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1 12 oz. bag of dark chocolate chips (the original recipe calls for just one cup. I like my brownies extra chocolate-y!)
Preheat your oven to 350 degrees. Place all ingredients into a medium bowl and mix well. Line your 8x8 baking pan with foil or parchment paper, then put baking spray over it to prevent sticking. Pour batter into pan and make sure it is evenly spread out. Bake brownies for about 40 minutes (some ovens might need about five minutes more or less). When a knife inserted into the center comes back clean, they're ready!
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