Recipes

Chocolaty Brownies with a Twist

August 6, 2015
Chocolaty Brownies with a Twist

Use up Summer Squash in this Brownie Recipe.

You’ve all heard of using zucchini sqaush in chocolate cake. Well, why not use it in brownies too. Adding moisture not to mention unloading extra squash (yes!), is a bonus with this recipe.

Chocolate-Zucchini-Brownies

Here are the ingredients you need:

  • 2 cups good all-purpose gluten-free flour

  • 3/4 tsp. xanthan gum (omit if using a flour blend that has xanthan gum)

  • 1 1/2 tsp. baking soda

  • 1 tsp. salt

  • 1 1/2 cups sugar

  • 1/4 cup unsweetened applesauce

  • 1/4 cup melted unsalted butter or margarine, or canola oil

  • 2 tsp. vanilla extract

  • 1/4 cup cocoa powder (I used a mixture of part Hershey’s Dark Chocolate, and part Saco dutch cocoa blend so that my brownies would be dark)

  • 2 cups shredded zucchini (unpeeled, or peel to avoid green flecks. If large zucchini, discard seeds)

  • 1 cup semi-sweet chocolate chips (dairy-free use Enjoy Life semi-sweet chips)

  • Additional 1/3 cup to 1/2 cup semi-sweet chocolate chips for topping

Make these right away!

Read all the directions here. Click here!

Happy Baking!

Team Your Gluten Free Kitchen

Resource: Myglutenfree kitchen

Photo source: Mygluten free kitchen

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