Fantastic Frosted Zucchini Brownies

When I was a kid, my Grandma and my Aunt Susie always made (and still make) these amazing frosted brownies. But I was never allowed to help make them. Why? They wouldn’t say. Eventually, I discovered/figured out that the brownies had a “secret ingredient.” They were afraid that, as a child, if I knew what that ingredient was I would never eat the brownies again. They were probably right to keep the truth from me. If I’d known that there was Zucchini in my brownies I don’t know if I’d have been able to eat them.

But I love Zucchini now, so the fact that there is a vegetable in my brownies doesn’t bother me at all.

Even if you’re not a big fan of Zucchini, you’ll never know that it is in the brownies.

This recipe really produces a fantastic and a pleasantly different kind of brownie that the fudgy variety you get in the store or out of a box.

These Zucchini Brownies are very moist and very cake like. They are also frosted and rich, so small servings are suggested.

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Fantastic Frosted Zucchini Brownies

Makes: One 13 x 9 pan of thick, cake size brownies or one jellyroll pan or thin brownies

Ingredients for Brownies:

  • 2 cups of sugar
  • 1 and 1/2 cups oil
  • 4 eggs
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • 2 teaspoons cinnamon
  • 1 teaspoon salt
  • 4 Tablespoons cocoa powder
  • 3 cups grated zucchini (You will need 2 large zucchini or 3-4 small ones — use your best judgement.)

Ingredients for Frosting:

  • 3 to 3 and 1/2 cups of powdered sugar (you made need more, you may need less)
  • 1 stick margarine, softened
  • 1/2 cup cocoa
  • 1 teaspoon vanilla
  • Hot water

Equipment:

  • Stand mixer or handheld mixer
  • Grater
  • Potato/vegetable peeler or paring knife
  • Spatula
  • 13 x 9 pan or jellyroll pan
  • Cooking spray
  • Flour to dust the pan

Instructions for Brownies:

1. Rinse and dry the zucchini.

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2. Using a vegetable peeler or a paring knife, peel the skin off the zucchini.

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3. Grate the zucchini until you have 3 cups. Grate the zucchini from the side — You DO NOT want any seeds to end up in your brownies! Set the zucchini aside.

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It took almost both of the large zucchini’s I had to get three cups.

4. In a mixer, combine the oil, eggs, vanilla, and sugar. Beat until smooth.

5. Add flour, baking soda, cinnamon, and salt. Mix until fully combined.

6. Add cocoa powder. Mix with other ingredients.

7. Now it’s time to add the zucchini. Before doing so, drain most of the extra liquid from the zucchini. Add zucchini a little at a time, mixing as you go, until all has been added and completely combined with all the rest of the ingredients.

8. Grease and flour your baking dish. Pour the batter in and bake at 350 degrees Fahrenheit for 30 to 40 minutes. Beginning at 30 minutes, check the brownies with a toothpick every few minutes until the toothpick no longer has batter on it.

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Frosting Instructions:

NOTE: Frosting is a must for these brownies.

1. In a mixer, combine the softened margarine, vanilla, and cocoa.

2. Slowly, a little bit of a time, add the powdered sugar until the frosting takes on a thick consistency.

3. Add approximately 1 tablespoon of hot water at a time until the frosting takes on a spreading consistency. Simply alternate the powdered sugar and the hot water until the frosting is how you want it.

4. The best way to judge is to taste the frosting as you go — you’ll know if it tastes and feels right.

5. After the brownies are cool, frost them! Don’t frost before the brownies are cool — the frosting will melt!

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Suggestion: While refrigerating these brownies is not necessary, I highly recommend it.

Slice up a piece, pour yourself a cold glass of milk, and ENJOY!

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Pinterest Made Me Make It: Chocolate Cobbler

I know, I know. I’ve been a very naughty blogger. But, I’m back now! Job hunting is time, and brain, consuming…

In my absence, I’ve been spending a lot of time on Pinterest and have found a good number of awesome crafts and recipes that I’ve been trying. Some have worked out, some haven’t. And there are still many more that I haven’t yet had the time to attempt.

When I saw this recipe for Chocolate Cobbler last week, I knew that it would be one of the recipes I tried soon. I mean, really, who doesn’t love chocolate?

“Granny’s Chocolate Cobbler”

I found this recipe through this Pinterest-linked blog. The recipe, however, is actually from Tasty Kitchen recipe website contributor Susan Hawkins.

While I’ve eaten similar ooey-gooey chocolate concoctions before, I’ve never heard it called “cobbler” before. I mean, cobbler is supposed to include fruit, right?

Regardless of the name, Chocolate Cobbler is extremely easy to make (you don’t even need a mixer!) and doesn’t require any out of the ordinary ingredients.

Serves 10

Ingredients:

  • 1 cup all-purpose flour
  • 2 Teaspoons Baking Powder
  • 1/4 Teaspoon salt
  • 1 and 1/4 cup granulated sugar, divided
  • 7 Tablespoons Cocoa Powder, divided
  • 1/2 cup milk
  • 1/3 cup (5 and 1/3 Tablespoons) melted butter
  • 1 and 1/2 Teaspoons Vanilla Extract
  • 1/2 cup light brown sugar, packed
  • 1 and 1/2 cups Hot Water

Tools:

  • Ceramic or glass oven safe baking dish, approx. 8 inches in diameter and 4 inches deep.
  • Spatula
  • Whisk
  • 2 mixing bowls, one large and one small.

Instructions:

1. In the large mixing bowl, combine the flour, Baking Powder, and salt. To these ingredients, add 3/4 cup of granulated sugar and 3 Tablespoons of cocoa powder.

2. Using the whisk, blend these dry ingredients together so they are mixed evenly.

3. Add the milk, melted butter, and vanilla extract to the mixture. Using the spatula, stir until the batter is thoroughly mixed and smooth. Set this bowl aside.

4. In a small mixing bowl, combine the remaining granulated sugar (1/2 cup), the remaining cocoa powder (4 Tablespoons), and the brown sugar. Use the whisk to evenly mix the sugars and cocoa.

5. Even though the original recipe does not direct you to grease the baking dish, I went ahead and sprayed mine with some cooking spray to be on the safe side.

6. Add the wet, batter-like mixture to the baking dish and spread it out evenly. Then, sprinkle the sugar and cocoa mixture evenly over the batter. It will look like this:

7. Finally, pour the hot water over the top of everything. DO NOT MIX IT. Just let it be.

8. Place the baking dish in a 350 degree oven and bake for 40 minutes. After 40 minutes, test the center of the cobbler with a toothpick. If it is still extremely wet when you pull it out, bake the cobbler for another 5 minutes. (NOTE: The toothpick will never come out completely clean since this is cobbler, and not cake or brownies. Use your best judgement.)

9. Remove the cobbler from the oven, let cool for at least 10 minutes and enjoy!

The cobbler is very similar to volcano cake or chocolate melting cake. It is meant to be eaten warm. The top is a crunchy, cake like crust and the inside is a molten chocolate sauce. Very good, but also best in small quantities. Add ice cream if desired — it is cobbler after all!

Note: I refrigerated the cobbler after people were done eating it. While I normally wouldn’t do this with brownies, cookies, or cake I wasn’t sure how the cobbler would behave since it was both wet and dry. (Better safe than sorry.)

I really liked this recipe, but I wonder how you could change it up a little bit. It would be interesting to try different types of chocolate (maybe dark chocolate) or possibly see how it behaved with different types of flour.