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

Fudgy Mint Brownies

 

There isn’t anything really new or exciting about this recipe. What am I saying? A pan of good brownies is always exciting! And I find this recipe especially great because it’s quick and easy, makes a smaller batch (an 8-inch square pan), and can be varied endlessly

I made this particular batch a bit minty by sandwiching a package of Andes mint candies between two layers of mint-scented batter before baking. The candies bake into a barely descernable vein of extra chocolate and mint. It’s gooey while the brownies are still a bit warm, and it firms up to a give a bit of a candy bar bite to the brownies when they are cool. I think you could really kick this up by contributing a second package of Andes to that delicious center layer.

That being said, I find the level of peppermint to be lovely in this version of brownie. Of course, you could sandwich other candies in the middle of your brownie batter, like peppermint patties (such as York), chocolate covered caramels (such as Rolos), peanut butter cups, or even something with crunch like Kit Kats or Butterfingers. These brownies are even flavorful enough on their own with no additions, or you could stir in some walnuts, pecans, or milk, dark, or white chocolate pieces.

This batter goes together quite simply in a saucepan. Since it starts with a stick of butter and some unsweetened chocolate that are melted together, it only makes sense to save on dirty dishes and stir the rest of the ingredients right in. After that, it’s just a matter of getting the batter into a pan and baking. Practically instant gratification.

It truly is a wonder that for something that requires no special skills, techniques, or equipment, a darkly fudgy brownie is so uniquely satisfying. A really wonderful wonder!

Fudge Mint Brownies

Adapted from Better Homes and Gardens

Leave out the peppermint extract for a more traditional brownie, then swap anything you like for the Andes mint candy layer, or add your favorite mix-ins.

½ cup butter

3 ounces unsweetened chocolate

2/3 cup all-purpose flour

¼ teaspoon baking soda

¼ teaspoon salt

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

½ teaspoon peppermint extract

1 package (28 pieces) Andes mints, unwrapped

1. Preheat oven to 350 F. Spray an 8-inch square baking dish with cooking spray. Set aside.

2. In a medium-size saucepan, combine the butter and unsweetened chocolate. Heat over low to medium-low heat, stirring frequently until the butter and chocolate are completely melted. Continue to stir until the mixture is very smooth. Remove from the heat and set aside to cool for about 10 minutes.

3. In a small bowl, combine the flour, baking soda, and salt. Whisk together to combine. Set aside.

4. Stir the sugar into the chocolate mixture until well-combined. Add the eggs one at a time and stir them in vigorously until just combined. (I use a rubber spatula, but a wooden spoon would work as well.) Stir in the vanilla and peppermint extracts.

5. Add the flour mixture to the chocolate mixture, stirring just until smooth.

6. Spoon about ½ of the batter into the prepared baking pan, smoothing it out to cover the bottom of the pan evenly. Arrange the Andes mint candies evenly over the batter. Spoon the remaining batter over the candies and spread to smooth the top.

7. Bake at 350 F for 25-30 minutes or until the top of the brownies appears dry and a wooden pick inserted into the brownies (not the candies) comes out with just moist crumbs attached. The brownies should still be quite moist and fudgy. Cool on a wire rack and cut into squares.

Makes 9-16 brownies (depending on the size you wish to cut them).

Other recipes like this one: Cocoa Chocolate Chip Brownies, Irish Cream Brownies, Mint Chocolate Cookies, Peppermint Brownie Pie

Irish Cream Brownies

 

Sure, in this photo these just look like any old brownies. Not that there’s anything wrong with any old brownies, but perhaps there should have been some kind of prop in the photo to give you a clue. Maybe there was some kind of frosting I could have made to gussy them up a bit, make them more showy. Can I tell you, though, that they don’t need it? Much like us plain-looking girls, the best features may be on the inside.

That’s because I spiked these with a good, delicious dose of Irish cream liqueur. Bailey’s original to be exact, but other brands are certainly welcome. These are good brownies in the first place, a combination of this recipe and another one from The Ultimate Brownie Book by Bruce Weinstein. They are tender and lightly cakey, not quite fudgey, but I didn’t want them to be so super chocolaty that it would overwhelm the Irish cream flavor.

And you can really taste the Irish cream! I don’t think they quite qualify as “boozy” but there’s good flavor beyond the chocolate. I’ll warn you, however, that as much as the flavor of the liqueur comes out in the brownies, there’s even more oompf in the unbaked batter. Sample with caution and discretion. You may not have enough batter left to bake brownies to share.

So far, this is the only tribute to the upcoming St. Patrick’s Day in recipe form that I’ve put together this year. Even if it’s the only one I get to, however, I’ll be pretty darn happy. And then there’s the rest of that bottle of Irish cream to enjoy, too!

Irish Cream Brownies

Based on recipes in The Ultimate Brownie Book by Bruce Weinstein

1 cup all-purpose flour

¾ cup cocoa

½ teaspoon baking powder

½ teaspoon salt

1 cup (2 sticks) unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

½ cup Irish cream liqueur (such as Bailey’s)

1. Preheat oven to 350 F. Spray a 13 x 9-inch baking dish with cooking spray or grease it with butter.

2. In a medium-size bowl, combine the flour, cocoa, baking powder and salt. Whisk together until well-combined and free of lumps. Set aside.

3. In the bowl of a heavy-duty stand mixer (or another large bowl if you are using a hand mixer), combine the butter and sugar. Beat together using the paddle attachment on medium speed until very light and fluffy, about 5 minutes.

4. Add eggs one at a time, beating until completely incorporated before adding the next. Beat in the vanilla and Irish cream liqueur. Continue beating until very smooth, scraping the bottom and sides of the bowl as needed.

5. Slowly add the flour mixture, beating in at low speed until just moistened. Pour the batter into the prepared pan.

6. Bake at 350 F about 25 minutes or until a wooden pick inserted in the center of the brownies comes out with just moist crumbs attached and no wet batter. Cool on a wire rack at least until cool enough to cut and handle. Store in an airtight container for a few days.

Another recipe like this one: Cocoa Chocolate Chip Brownies

One year ago: Mocha Granola