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Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 24 |
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These moist fudgy brownies disappear fast at potluck dinners, reports Ruth Bramble, Rushville, Missouri. You won't even know there's zucchini in them. Ingredients:
2 cups king arthur unbleached all-purpose flour |
1/3 cup baking cocoa |
1-1/2 teaspoons baking soda |
1 teaspoon salt |
2 cups shredded zucchini |
1-1/2 cups sugar |
3/4 cup vegetable oil |
1/2 cup chopped walnuts |
2 teaspoons vanilla extract |
frosting: |
1/4 cup butter, cubed |
1 cup sugar |
1/4 cup milk |
1/2 cup semisweet chocolate chips |
1/2 cup miniature marshmallows |
1 teaspoon vanilla extract |
1/2 cup chopped walnuts, optional |
Directions:
1. 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.
2. 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.
3. 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. Yield: 2 dozen.
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