These brownies are gooey, fudgy, and super chocolatey…and they even have zucchini in them! Try this recipe with Platteville Sunflower Oil for an unexpected nutty flavor.
Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup Platteville Sunflower Oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
3-5 tablespoons water
1/2 cup chopped walnuts, optional
Directions:
Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery. Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched.
Ingredients:
2 cups all-purpose flour
1/2 cup cocoa powder
1 1/2 teaspoons baking soda
1 teaspoon salt
1/2 cup Platteville Sunflower Oil
1 1/2 cups sugar
2 teaspoons vanilla extract
2 cups shredded zucchini
3-5 tablespoons water
1/2 cup chopped walnuts, optional
Directions:
Preheat oven to 350°F. Line a 9x13" baking pan with foil and spray with cooking spray. Set aside. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in the zucchini. Let the mixture sit for a few minutes so the batter can absorb the moisture from the zucchini. Then, if your mixture is still very powdery, add up to 5 tablespoons water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn't be powdery. Add walnuts, if desired. You may need to use your hands to work the water in instead of a spoon. Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched.
