Fudgy Zucchini Brownies Recipes

FROSTED ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Whisk white sugar, canola oil, and eggs together in a bowl. Mix flour, 1/4 cup cocoa powder, baking soda, cinnamon, and salt together in a separate bowl. Stir sugar mixture into flour mixture; add 1 teaspoon vanilla extract and mix batter. Fold zucchini and nuts into batter; pour onto the prepared baking sheet.
• Bake in the preheated oven until cooked through, 25 to 30 minutes. Cool brownies completely.
• Stir 6 tablespoons cocoa powder and melted butter together in a bowl; stir in confectioners' sugar, milk, and 1/2 teaspoon vanilla extract until frosting is smooth. Spread frosting on brownies.

FUDGY ZUCCHINI BROWNIES

Steps:

• Preheat oven to 350°F Grease two 8x8 baking pans; set aside.
• In a medium-size bowl, combine flour, cocoa, baking soda & salt.
• In a small bowl, combine sugar, applesauce, oil, egg & vanilla; stir in melted chocolate. Add to dry ingredients; stir in zucchini and walnuts.
• Divide batter evenly between prepared pans & bake in preheated oven for about 35 minutes. Let cool. Frost if desired. Cut each pan into 9 brownies.
• * These brownies freeze well. Wrap uncut brownies in plastic wrap, then in foil. Label & freeze. When ready to use, thaw at room temperature, unwrap & enjoy!

FUDGY ZUCCHINI BROWNIES

Steps:

• In a large bowl, combine the flour, cocoa, baking soda and salt. In a small bowl, combine the zucchini, sugar and oil; stir into dry ingredients until blended. Stir in walnuts and vanilla. , Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack for 30 minutes. , In a large saucepan, melt butter; stir in sugar and milk. Bring to a boil over medium heat, stirring frequently. Cook and stir 1 minute or until smooth. Remove from the heat. Stir in chips and marshmallows until melted and smooth; add vanilla. Spread over brownies. Sprinkle with walnuts if desired.

FUDGY ZUCCHINI BROWNIES (EGG, NUT & LACTOSE-FREE)

Steps:

• Preheat oven to 350 F and grease a 9 x 13 inch baking pan.
• In a large bowl, combine the oil, sugar and vanilla until well blended.
• In a medium bowl, whisk together flour, cocoa, baking soda and salt.
• Add dry ingredients to wet ingredients, stirring just to combine.
• Fold in the zucchini and mix well.
• The batter will be very dry, but do not worry. The grated zucchini will release just enough moisture during the baking process to produce a moist and chewy brownie texture.
• Spread into the prepared pan, gently patting the mixture down.
• Bake for 25 to 30 minutes until brownies spring back when gently pressed.
• Cool for 30 minutes to 1 hour or until brownies are easy to slice.

KRISTIN'S FUDGY BROWNIES

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• Mix together the flour, cocoa powder, baking powder, and salt in a bowl; set aside. Whisk the sugar, butter, and vanilla extract in a mixing bowl. Add the eggs and chocolate syrup; mix until evenly incorporated. Stir in the flour mixture and chocolate chips; stir until just moistened and pour into the prepared baking dish.
• Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 40 minutes. Cool completely before serving.