Zucchini Brownies

 

Yes, I know it is fall. There are apples and cider to enjoy. You’ve already got your license to pumpkin spice. You’re testing the limits of the amount of Halloween decorations the rest of your household will tolerate. I get it. But you know what’s really scary? The amount of summer squash I still have!

Since the yellow crooked neck squash I planted has been even more prolific than the always-reliable zucchini, I’ve been using it in place of the green stuff in my favorite savory dishes like Grilled Zucchini and Feta Dip, Zucchini and Cheddar Risotto, and Pasta with Zucchini, Corn and Fresh Mint. I still have to use up the zucchini, though, so I tend to use that in sweeter applications.

Enter Zucchini Brownies. You know you’ve hit squash bottom if you’re stuffing vegetables into your brownies. I’m so there.

These are actually pretty fabulous, however, deeply chocolate, and extra moist without being mushy. And, I challenge you to find the zucchini in the final product. Go ahead, look. I’ll wait.

 All the zucchini really does in this recipe is add moisture and fiber. Although you most likely won’t notice the added fiber, they will stay moist longer than you might expect for a pan of brownie sitting on the counter. Otherwise, these really just behave like brownies – chocolaty squares that ride the line between cookie and cake, maybe leaning more toward cake.

I stirred walnuts into my brownies, but, like any other brownie, you wouldn’t have to. You also wouldn’t have to add the instant espresso, but I like what it does for chocolate. You could add chocolate chips or some kind of chopped candy if you like. Really anything that you like in or on a brownie would go well in this mix.

Because first and foremost, these are just good basic brownies. They also happen to be, however, a way to trick someone into eating vegetables. Maybe just a few vegetables, but – ha, ha, you ate vegetables!

 

Zucchini Brownies

Adapted from afamilyfeast.com

 

1 ¼ cups all-purpose flour

¼ cup cocoa powder

1 teaspoon baking soda

½ teaspoon fine salt

2 teaspoons instant espresso powder

4 ounces unsweetened chocolate

¾ cup unsalted butter (1 ½ sticks)

2 cups granulated sugar

3 eggs

1 teaspoon vanilla extract

1 ½ cups shredded zucchini

¾ cup chopped walnuts

 

1. Preheat oven to 350 F. Prepare a 13 x 9 – inch baking dish by spraying it with cooking spray or greasing it as desired. Set aside.

2. In a medium-size bowl, combine the flour, cocoa, baking soda, salt, and espresso powder. Whisk together to combine well. Set aside.

3. In a medium-size saucepan, melt the chocolate and butter together over low heat. Stir frequently, making sure the chocolate doesn’t burn. When the mixture is smooth and creamy, remove from the heat.

4. Whisk in the sugar until well combined. Beat in the eggs until the mixture is very smooth and beginning to thicken. Whisk in the vanilla extract.

5. Add the flour mixture to the chocolate mixture and stir together just until the dry ingredients are moistened. Stir in the zucchini and walnuts, making sure they are well-distributed through the batter.

6. Transfer the batter to the prepared baking pan and smooth it out evenly. Bake at 350 F for 40-45 minutes or until a wooden pick inserted in the middle of the pan comes out with just a few moist crumbs attached and no wet batter. Cool in the pan on a wire rack.

Makes 12-16 brownies.

 

Other recipes like this one: Cocoa Chocolate Chip Brownies, Chocolate Zucchini Quick Bread, Chocolate Zucchini Cake with Chocolate Crumb Topping

One year ago: Glazed Rum Cake

Rhubarb Blondies

 

I am always looking for more ways to use rhubarb, since I have the obligatory big patch of it in my very Midwestern backyard. It’s the first thing that’s ready to eat in the spring, but it continues to grow all summer long, and I’m always a little nervous that I’m not going use it as well as I could. When I saw a “Rhubarb Blondies” recipe in Sister Pie by Lisa Ludwinski, I knew I had to try it.

I took a few liberties with the original recipe and ended up with a pan of soft, buttery and rich bars, somewhat cake-like rather than dense and chewy like a more traditional blondie. They can still be easily be cut into squares and eaten out of hand, however, and still have the buttery richness of a blondie, so I’m sticking with that title.

The pockets of sourness from the rhubarb balance out the hefty dose of brown sugar, and plenty of white chocolate chips bring in more sweet vanilla flavor. While I do love this combination, I’m thinking the soft crumb of these bars could also accommodate other juicy mix-ins, such as berries or stone fruits. Nuts (the Sister Pie recipe includes almonds) would also be good additions, and I think the blondie base here could hold a lot of other good things, with or without fruit, such as dark or milk chocolate, instant coffee powder, or whole grain flours.

If you think it’s too weird to put rhubarb in a blondie (I wondered about it at first), or if you can’t think of something this soft and moist as a blondie, then think of this delicious pan of sweet treats as something else. Think of them as “Rhubarb Bars,” or some such thing if you must. Just make them and call them what you want and be deliciously happy!

Rhubarb and White Chocolate Blondies

Adapted from a recipe in Sister Pie by Lisa Ludwinski

If wrapped tightly, these bars will be good for a few days at room temperature. The rhubarb may release more juice as they stand, however, making for even moister bars.

1 ¼ sticks (½ cup plus 2 tablespoons) unsalted butter

1 cup chopped rhubarb stems

1 tablespoon granulated sugar

½ cup dark brown sugar

½ cup light brown sugar

2 large eggs

1 ½ teaspoons vanilla extract

1 ¼ cup all-purpose flour

½ teaspoon baking powder

¾ teaspoon fine salt

1 cup white chocolate chips, or finely chopped white chocolate

Coarse sugar to sprinkle on the top of the batter, if desired

1. Preheat oven to 350 F. Line an 8-inch baking dish or pan with parchment paper. Leave some excess parchment overhanging, so that the bars can be easily lifted out of the pan. Set aside.

2. Melt the butter in a small saucepan over medium heat. Set aside to cool.

3. In a small bowl, toss the rhubarb with the 1 tablespoon granulated sugar. Set aside.

4. In the bowl of a stand mixer (or another large bowl if mixing by hand) combine the melted butter, dark brown sugar, and light brown sugar. Beat together on medium speed for a few minutes, or until very smooth. Slowly beat in the eggs and vanilla until smooth. Scrape down the sides of the bowl once or twice to ensure that everything is incorporated.

5. In a medium-size bowl, whisk together the flour, baking powder, and salt. Slowly beat the flour mixture into the sugar mixture until the flour is just moistened. Stir in the rhubarb mixture and the white chocolate.

6. Spread the batter evenly into the prepared baking pan. Sprinkle the top with coarse sugar if desired.

7.  Bake at 350 F for 30-35 minutes, or until a wooden pick inserted in the center comes out with moist crumbs and no wet batter. Cool completely. Lift everything out of the pan using the parchment overhang and cut into squares.

Makes 9-12 servings.

Other recipes like this one: Rhubarb Custard Bars, Rhubarb Pudding Cake, Walnut and White Chocolate Blondies, Apple Cinnamon Blondies, Peanut Butter Butterfinger Blondies

One year ago: 13 Favorite Stone Fruit Recipes

Brandied Fruit and Nut Bars

Just one more sweet treat for Christmas before I’m out of time. This recipe is so delicious that I had to get it posted. I didn’t get a new Christmas cookie going (not that I don’t have enough good cookies to bake and enjoy this time of year), and the quick decision to try this recipe, based on one in the red and white checked classic Better Homes and Gardens cookbook, was rewarded way, way above and beyond what my quick decisions usually deserve. And these lovely mouthfuls have plenty of holiday street cred, as well, with a cookie-like crust, dried fruit, and a bit of Christmas spirit….in the form of brandy.

Since I only needed to go out and buy one ingredient to make these Brandied Fruit and Nut Bars, it was a pretty quick turn around from idea to delicious treats. If I would have needed to brave the unseasonal sunshine to acquire every single ingredient in the list, however, it would have been totally worth the effort for these yummy beauties. I barely changed the recipe from the original, only adding some additional flavor because I’m convinced that many fruits are performance-enhanced by a splash of almond extract, and that a buttery crust cannot do its job without a pinch or two of salt.

These bars were a big hit with the small group that I got to serve them to as part of an informal little “Friend-mas” gathering. In fact, I gave most of them away and ate much of what was left, so I nearly missed a chance to take a photo before they were gone. They may look a little humble here, but don’t let that fool you. Their flavor is complex, with a balanced, fruity sweetness. The crust is crunchy, but not crumbly and contrasts nicely in texture with the gooey topping. That topping is loaded with lightly toasted pecans, along with dried apricots, raisins, and craisins that have been plumped up in brandy.

It’s always such a pleasure to make people happy with a small mouthful of something delicious, and these bars helped me do that in high style. High Holiday style, that is. Merry Christmas to you!

Brandied Fruit and Nut Bars

Adapted from Better Homes and Gardens

2/3 cup raisins

1/3 craisins (dried cranberries)

1/3 cup chopped dried apricots

1/3 cup brandy

1/3 cup chopped pecans

1 1/3 cup all-purpose flour, divided

1 1/3 cup dark brown sugar, packed

1/3 cup cold unsalted butter, cut into small pieces

2 large eggs

½ teaspoon vanilla extract

½ teaspoon almond extract

1. Preheat oven to 350 F. In a medium-size saucepan, combine the raisins, craisins, apricots and brandy. Stir to coat all of the fruit in the brandy. Bring the mixture to a boil, stirring occasionally to keep the fruit moistened. Remove from the heat and allow to stand at least 20 minutes while preparing the rest of the recipe.

2. In a small skillet, toast the pecans over medium heat, just until fragrant and beginning to brown. Remove from the heat and set aside.

3. In a medium-size bowl, stir together 1 cup flour and 1/3 cup brown sugar. Using a pastry blender, a fork, or your hands, cut in the butter until it is all in very small, well-coated pieces. The mixture should resemble coarse crumbs.

4. Press the flour mixture firmly into the bottom of an ungreased 8 x 8-inch baking pan. Bake at 350 F for 15-20 minutes, or until firm and golden brown.

5. While baking the crust, prepare the topping. Place the eggs in the bowl of an electric stand mixer (or another medium bowl if you are using a hand-held mixer). Using the paddle attachment, beat on low speed for 4 minutes.

6. Stir in the remaining 1/3 cup flour, the remaining 1 cup brown sugar, vanilla extract, and almond extract. Drain the excess brandy from the fruit and stir the fruit into the egg mixture. Stir in the pecans.

7. Pour the egg mixture over the hot crust and spread it out evenly. Bake at 350 F for 35-40 minutes or until the topping is well-set and golden brown. Check the bars after about 20 minutes of baking and place aluminum foil over the pan if the topping seems to be browning excessively.

8. Cool completely and cut into bars of desired size. (I cut mine into about 1 ½ inch squares.)

Other recipes like this one: Date Bars with Spiced Rum, Oatmeal and Dried Cherry Bars, Maple Date Oatmeal Bars