Chocolate Zucchini Brownies

I've been trying to find healthy alternatives to desserts lately. I've been craving chocolate a lot but trying hard to maintain a healthy pregnancy. Although I've had zucchini bread before, I've never baked with zucchini personally and was intrigued with the idea of zucchini brownies. I was very pleasantly surprised! These were very moist and chocolately, especially when warmed up. While brownies aren't ever really healthy, these are certainly a healthier alternative with whole wheat flour and no oil. Brett even compared it to a molten lava cake! I got this recipe from skinnymom.com but made some frosting to top it off with and it was delicious!

Brownies:

Ingredients
2 eggs
1 tbsp vanilla
1 cup sugar
1/4 tsp salt
1/4 cup applesauce
1 cup whole wheat flour
1/2 cup unsweetened cocoa
1 1/2 tsp baking soda
1 1/4 tsp cinnamon
1/8 tsp nutmeg
2 cups grated zucchini (this is done by simply grating the zucchini just like you would grate cheese)
1 1/2 cups semi sweet chocolate chips

Directions
Preheat oven to 350 degrees
Combine eggs, vanilla, sugar, salt and applesauce in a medium bowl. Mix dry ingredients together in another bowl. Then combine the two mixtures. Add the zucchini and chocolate chips, stirring only enough to mix all ingredients together.
Pour into a greased 8x8 baking dish for 35-40 minutes. Allow to cool and top with frosting.

Frosting Ingredients
6 tbsp cocoa
1/4 cup butter
2 1/2 cups powdered sugar ( you made need more to reach the right consistency for the frosting)
1/2 cup skim milk
1/2 tsp vanilla

Directions
Melt the cocoa and the butter together in a small saucepan until its melted together. Set aside to cool. In a separate bowl, mix the powdered sugar, milk and vanilla. Add the cocoa mix. Spread over cooled brownies.

I kept these in the fridge so the frosting wouldn't be too runny. I probably would use more sugar next time in the frosting, but the thinner frosting may have helped make the brownies so moist. Either way, they were delicious! Enjoy!

Heather

Hershey's Best Brownies

These brownies are seriously the best brownies.  They truly satisfy a chocolate craving!  

Brownies:


INGREDIENTS
1/2 c butter (melted)
1 c sugar
1 tsp vanilla
2 eggs
1/2 c flour
1/3 c cocoa
1/4 tsp baking power
1/4 tsp salt
1/2 c chopped nuts



DIRECTIONS
1. Heat oven to 350°F. Grease 9-inch square baking pan.
2. Stir together butter, sugar and vanilla in bowl. Add eggs; beat well with spoon. Stir together flour, cocoa, baking powder and salt; gradually add to egg mixture, beating until well blended. Stir in nuts, if desired. Spread batter evenly in prepared pan.
3. Bake 20 to 25 minutes or until brownies begin to pull away from sides of pan. Cool completely in pan on wire rack and frost.

Frosting:


INGREDIENTS
3 T butter
3 T cocoa
1 T light corn syrup
1/2 tsp vanilla
1 c powder sugar
1-2 T milk

DIRECTIONS
Beat butter, cocoa, corn syrup and vanilla in small bowl until blended. Add powdered sugar and milk; beat to spreading consistency. About 1 cup frosting.

–Melanie

German Chocolate Brownies

These are my favorite brownies! I could seriously eat the whole pan!  

Brownie:
INGREDIENTS
1 cup butter
3 squares (1oz. each) unsweetened chocolate
1 ½ cups sugar
1 ½ cups flour
½ tsp. baking soda
1/8 tsp. salt
4 eggs
1 tsp. vanilla
1 cup chopped pecans

DIRECTIONS
Heat oven to 350. Grease a 13x9x2 baking pan. Combine butter and chocolate in large microwave-safe bowl. Microwave on high in 30-second increments, stirring until melted and smooth. Stir in sugar, flour, soda, salt, eggs, and vanilla until smooth. Add nuts. Transfer to pan. Smooth until even. Bake 25 minutes. Meanwhile, make the frosting.


Frosting:
INGREDIENTS
1 can evaporated milk
1 ½ cups sugar
¾ cup butter
4 egg yolks
1 ½ cups chopped pecans
1 package (7 oz) sweetened flake coconut
1 tsp. vanilla

DIRECTIONS
Combine milk, sugar, butter, and egg yolks in 3 quart saucepan. Cook over medium-high heat, whisking, until bubbly, 13 to 15 minutes. Stir in pecans, coconut and vanilla; cook 2 more minutes.

Remove brownie from oven. Pour warm frosting over top of brownie spreading to edges. Cool 20 minutes at room temperature. Chill 1 ½ hours or until ready to serve.
–Melanie

German Chocolate Brownies

These are some of my favorite brownies ever, definitely better than German chocolate cake. Try them. You won't be disappointed!

Brownie:
1 cup butter
3 squares (1 oz. each) Baker's unsweetened chocolate
1 ½ cups sugar
1 ½ cups flour
½ tsp. baking soda
1/8 tsp. salt
4 eggs
1 tsp. vanilla
1 cup chopped pecans (optional- I don't put nuts in the cake)

Heat oven to 350. Grease a 13x9x2 baking pan. Bake 25 minutes, or until done.

Combine butter and chocolate in large microwave-safe bowl. Microwave on high in 30-second increments, stirring until melted and smooth. Stir in sugar, flour, soda, salt, eggs, and vanilla until smooth. Add nuts. Transfer to pan. Smooth until even. Bake. Meanwhile, make the frosting.

Frosting:
1 can evaporated milk
1 ½ cups sugar
¾ cup butter
4 egg yolks
1 ½ cups chopped pecans
1 package (7 oz) sweetened flake coconut
1 tsp. vanilla

Combine milk, sugar, butter, and egg yolks in 3 quart saucepan. Cook over medium-high heat, whisking, until bubbly, 13 to 15 minutes. (Stir continuously so the yolks don't cook.) Stir in pecans, coconut and vanilla; cook 2 more minutes.

Remove brownie from oven when done. Pour warm frosting over top of brownie spreading to edges. Cool 20 minutes at room temperature. Chill 1 ½ hours or until ready to serve.

Turtle Brownies

These brownies are way good too! My mom used to make these a lot because they are amazing!

INGREDIENTS

4(1oz.) sq. unsweetened baking chocolate
¾ c. butter
2 c. sugar
4 eggs
1 c. flour
1 (14oz) bag hershey’s Classic traditional carmels
1/3 c. heavy cream
2 c. pecans (1 chopped, 1 whole)
1 c. semi-sweet chocolate chips

DIRECTIONS

For 2 minutes, microwave chocolate and butter. Add sugar, eggs, and flour. Spread half batter in 9x13 inch pan lined with foil and greased. Bake 20 miutes at 350.

Mixrowave carmels with cream for 3 minutes. Check at 1 ½ minutes. Stir until smooth. Stir in chopped pecans and optional chocolate chips. Spread over top of baked portion. Spread remaining batter on top. Add whole pecans and bake 25 minutes. Cool in pan and lift out to cut.

–Melanie

Chocolate Mint Brownies

My mom is quite famous for these elegant rich chocolate mint brownies. They are great to serve at nice events!  Note: When doubling the recipe do not double the mint extract in the frosting.  It ends up being too minty.

Brownies:

INGREDIENTS

½ c. butter, softened
1 c. sugar
2 oz. unsweetend chocolate
2 eggs
½ tsp. pure peppermint extract
½ c. flour
¼ tsp. salt
½ c. chopped nuts (optional)

DIRECTIONS

Cream butter, sugar, and melted unsweetened chocolate. Add eggs and beat well. Add extract, flour, and salt. Fold in nuts. Bake in 9x9 inch square pan for 25-30minutes. Let cool and add icing.


Icing:

INGREDIENTS 

2 Tbsp. butter
1 tsp. pure peppermint extract
2 Tbsp. cream or milk
1-2 drops of green coloring
1 c. powdered sugar

DIRECTIONS

Melt butter and add cream, extract, and coloring. Add powdered sugar and beat until creamy smooth. Spread on cooled brownies; cover with plastic wrap and place in fridge for half hour or until icing is set. When set, remove from fridge and add glaze.


Glaze:

INGREDIENTS

3 oz. semisweet chocolate
3 Tbsp. butter


DIRECTIONS 

Melt semisweet chocolate and butter. Mix with small wire whip until blended. Quickly pour on top of icing and rotate pan so glaze cover the icing completely.

–Melanie