It was just too hard to wait until morning before eating a few!
When one has a hankering for chocolate, it's hard to find a better dessert than brownies. The final product is delicious but you don't have to wait for the timer to beep before you can enjoy your work! At least that's what we think over here, as our batter bowl is left with perhaps a bit more batter than necessary. Brownie batter - so good!
Of course, the above is only true if you make box brownies. Until now.
That's right - I have found the best homemade brownie recipe. Previous recipes have resulted in brownies that just aren't chocolatey enough or more often than not dry brownies. Why go to the work when one can use a box mix to make the best brownies?
Again, that was until now.
These brownies check all the right boxes:
- stay moist for days
- chocolatey
- include vegetables (w0w!)
- no need for frosting
- vegan (Now you'll know what to serve for dessert to your vegan friends!)
Chocolate Chip Zucchini Brownies
1 1/2 cups granulated sugar
1/2 cup canola oil
2 cups all purpose flour
1/4 cup cocoa
2 cups shredded zucchini
2 teaspoons vanilla extract
1 teaspoon salt
1 1/2 teaspoons baking soda
1 cup chocolate chips
1. Preheat oven to 350 degrees F. Grease an 8 x 11 baking pan with cooking spray, set aside.
2. In a stand mixer, combine sugar, canola oil, and flour, combine until mixture resembles wet sand.
3.While mixing, on low, add cocoa, zucchini, vanilla extract, salt and baking soda. Mix until well combined. Stir in the chocolate chips.
4. Pour brownie batter into prepared pan and bake for 25-30 minutes or until a toothpick comes out clean and the brownies are set.
5. Cool on a wire rack. [Oops, I just leave them in the pan!] Cut brownies into squares and serve.
Note: These are definitely more of a cakey brownie, so if you want the fudgy-ness of a box brownie, stick to the box. My days of box brownies are definitely not over, but now they won't be my only brownies! (And sorry, the batter isn't the best - but really, try these!)
