Description
I was a little skeptical when I read this recipe, but I have to tell you they are the best brownies I ever made. They were moist and chocolatey. Put all the ingredients together and cook. Top them with the Chocolate Ganache and life is good.
The only change I made was I cooked them in a smaller pan which made them a little thicker. With the smaller pan I cooked the brownies for about 5 minutes longer.
Scale
Ingredients
- 1/2 cup light tasting olive oil {or canola oil}
- 1/2 cup dark chocolate chips
- 2 tablespoons unsweetened cocoa powder
- 1 cup granulated sugar
- 1 egg + 1 egg yolk
- 1 teaspoon vanilla
- 1 cup grated, rung out zucchini
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup all purpose flour
- for the glaze–
- 1/4 cup butter
- 2 tablespoons unsweetened cocoa powder
- 1/4 cup dark chocolate chips
- 2 tablespoons milk
- 1/2 teaspoon vanilla
- 1 1/2 cups powdered sugar
Instructions
- Preheat oven to 350 degrees. Lightly spray a pan with nonstick cooking spray and set aside.
- In medium saucepan put the oil, chocolate chips, and cocoa together over medium low heat and melt.
- Remove from heat and stir in sugar, eggs, vanilla and zucchini. Stir in dry ingredients, then pour into prepared pan.
- Spread out evenly and bake 20-25 minutes or until toothpick comes out clean when inserted in the middle. {A few moist crumbs is fine.}
- While brownies are baking, melt butter, cocoa powder, chocolate chips and milk together and simmer gently 1 minute.
- Remove from heat, then whisk in vanilla and powdered sugar.
- Once brownies are pulled from the oven, pour hot frosting over bars immediately. The glaze comes out thick and you will need to smooth over the brownies.
- Cool 5-10 minutes before cutting into pieces and serving.
