Death by Chocolate Zucchini Brownies
Dense, moist, insanely fudgy Chocolate Zucchini Brownies, with chocolate and cocoa in every nook and cranny. These Death by Chocolate Zucchini Brownies are not health food, but are 100% worthy of splurging. You'll never know they contain a green veggie, but for how moist and fudgy they are!
Servings 10
Ingredients
For chocolate zucchini brownies:
- 1 cup butter melted
- 2 cups granulated sugar
- 2 tsp. vanilla extract
- 1/4 tsp. salt
- 4 large eggs
- 1 1/2 cups cocoa powder
- 1/2 cup all-purpose flour
- 1 1/2 cups grated zucchini (about 2 small)
- 12 oz. package semi-sweet mini chocolate chips divided
For chocolate frosting:
- 1 cup butter softened
- 4 cups powdered sugar
- 1/2 cup cocoa powder
- 1/4 cup heavy cream
- 1 tsp. vanilla
Instructions
For chocolate zucchini brownies:
- In a large bowl, whisk together melted butter, sugar, vanilla, and salt.
- Add the eggs, one at a time, whisking well after each addition.
- Whisk in the cocoa powder and flour, mixing until just blended.
- Fold in the grated zucchini and 1 1/2 cups chocolate chips.
- Line a 9-inch square pan with foil, hanging it over the edges.
- Spray foil with non-stick spray.
- Spread batter evenly into the prepared pan.
- Bake at 350 degrees for 45-50 minutes, or until a toothpick inserted near the center comes out mostly clean, with a few moist crumbs.
- Remove to a wire rack to cool completely.
- Meanwhile, prepare frosting.
For chocolate frosting:
- In a large mixing bowl, beat butter until creamy.
- Add powdered sugar, cocoa powder, heavy cream, and vanilla, beating until thick and fluffy.
- Add additional powdered sugar, if needed, to thicken.
- Lift brownies out of the pan by the edges of the foil, remove foil, and discard.
- Spread frosting evenly over the brownies.
- Sprinkle with remaining mini chocolate chips, for garnish.
- Cut into bars.