ZUCCHINI BROWNIES
A fast-to-fix peanut butter and chocolate frosting tops these moist brownies that are a sweet way to use up your green garden squash. We really like the cakelike texture of the zucchini brownies. -Allyson Wilkins, Amherst, New Hampshire
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 1-1/2 dozen.
Number Of Ingredients 13
Steps:
- Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in yogurt and vanilla. In another bowl, combine flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini. , Pour into a greased 13x9-in. baking pan. Bake until a toothpick inserted in the center comes out clean, 35-40 minutes., For frosting, in a small saucepan, combine chocolate chips and peanut butter. Cook and stir over low heat until smooth. Spread over warm brownies. Cool on a wire rack. Cut into bars.
Nutrition Facts : Calories 307 calories, Fat 17g fat (8g saturated fat), Cholesterol 52mg cholesterol, Sodium 283mg sodium, Carbohydrate 37g carbohydrate (21g sugars, Fiber 2g fiber), Protein 5g protein.
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Carlos Dominguez
[email protected]These brownies were a bit too sweet for my taste, but they were still good. I think next time I'll use less sugar.
Saban Legacy
[email protected]I've made these brownies several times now, and they're always a hit. They're so easy to make, and they're always moist and delicious. I love that they're made with zucchini, too, because it gives them a little bit of extra moisture and nutrients.
MDRaja bapary
[email protected]These brownies were delicious! I made them with a few different variations, and they were all great. One time, I added some chocolate chips, and another time, I used a different type of flour. They were always moist and chocolatey, and they had a gre