About two weeks ago, my wife made a pan of the Best Brownies Ever. She wouldn't let me talk about them until she was confident she could duplicate her success. Last week, she made a 2nd pan of the Best Brownies Ever...I mean, starting from scratch, and WAY better than anything that ever came out of a box. She still asked me not to talk about it until SHE blogged about it first.
That never happened. Life happened and she was too busy getting ready to head to the coast to actually blog about it. To keep from violating the intent of stealing the thunder about her brownies, I went ahead and made a pan of them myself last night, so now I can brag about my brownies instead of her brownies...although I'll certainly give her credit for the recipe.
Yes, they are zucchini brownies, which means they are healthy, and made even healthier by the use of 1/2 cup of apple sauce in place of most of the vegetable oil(helps to use the wife's homemade apple sauce). They are dark, and rich, and moist(not pressing the moisture out the zucchini keeps them moist for days!). One could go as far to say they are THE perfect brownie....except for one little fact:
They aren't really brownies. The completed texture is much closer to a cake than a brownie. I'm not sure they would really hold up to being carried around in your hand at a party without falling apart...but, on a plate with a fork? Perfection, and the perfect use for that occasional rogue zucchini that hides under a leaf until it is too big to be used for anything other than grating.
Recipe: pre-heat oven to 350, prep pan.
2 Cups of AP Flour
1/2 Cup Cocoa Powder
1 + 1/2 Cup Sugar
1 + 1/1 teaspoon baking soda
1 teaspoon salt
1/2 cup apple sauce
2 table spoons vegetable oil
2 teaspoons vanilla extract
2 cups shredded zucchini
Mix that all up in a blender, then add half a bag of chocolate chips and give it a final mix. Pour in the pan, and back for about 25 minutes.
Enjoy, and thank me later.