 |
Prep Time: 20 Minutes Cook Time: 35 Minutes |
Ready In: 55 Minutes Servings: 15 |
|
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. âWe really like the cake-like texture of these brownies,â writes Allyson Wilkins of Amherst, New Hampshire. Ingredients:
1 cup butter, softened |
1-1/2 cups sugar |
2 eggs |
1/2 cup plain yogurt |
1 teaspoon vanilla extract |
2-1/2 cups king arthur unbleached all-purpose flour |
1/4 cup baking cocoa |
1 teaspoon baking soda |
1/2 teaspoon salt |
2 cups shredded zucchini |
frosting: |
2/3 cup semisweet chocolate chips |
1/2 cup creamy peanut butter |
Directions:
1. In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in yogurt and vanilla. Combine the flour, cocoa, baking soda and salt; gradually add to creamed mixture. Stir in zucchini.
2. Pour into a greased 13-in. x 9-in. baking pan. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean.
3. 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. Yield: about 1-1/2 dozen.
|
|