Just to let you know how much I loved these brownies, I have thrown caution to the wind with their name. I know there is no chance anyone searching the interwebs for brownie recipes will ever find these. I care not. I was so happy with how this very daring recipe turned out, that’s all the satisfaction I need.
Why is this daring? Why was I so thrilled with my success? A few weeks ago, I was charmed into buying a bunch of very expensive baking supplies to try my hands at making some no-bake sun nut butter bars. The picture I saw reminded me of the peanut butter bars we used to get for dessert at elementary school. They looked so dense and creamy, with a thick chocolate topping. I was lured into buying the almond and coconut flour, sun nut butter, and coconut sugar needed for the recipe.
They did not turn out either time I made them.
So there in my pantry was ziplock with my costly flours and sugar and no ideas for using them. Then this recipe for Healthy Flourless Zucchini Fudge Brownies popped up on my Facebook feed. WIN!!! I modified the recipe slightly. My version is below. The photo is of my version too.
The Best Brownies I’ve Ever Had
1/4 cup plus 2 TBSP coconut oil
1 cup semi-sweet chocolate chips
1/2 tsp vanilla
1/4 tsp salt
3/4 cup coconut sugar
1/4 cup shredded zucchini with the water squeezed out
2 T cocoa
3 T coconut flour
1/4 cup sun nut butter
- Combine the coconut oil and chocolate chips in a microwave safe dish and melt together on reduced power for 1 minute.
- Transfer to a mixing bowl and add the vanilla, sugar, and eggs and stir until combined.
- Add the rest of the ingredients in the order listed, and stir until smooth.
- Bake in an 8×8 inch pan lined with foil or parchment paper at 350 for 25-30 minutes.
The child who was paying attention while I was baking was tempted to try one but he afraid of the strange ingredients. Even though they smelled good and looked just like you want an excellent brownie to look, he refused. My Faithful Assistant was not paying attention and didn’t know what was in the brownies and enjoyed them immensely during his weekly math tutoring. The math tutor did too. Her dietician sister might be pleased. Full disclosure. I did tell him about the zucchini after he ate one and he went back for more.
Do you see the dense fudgy texture? Did you notice the beautiful shiny top? Two signs of a perfectly baked brownie. And in case you can’t tell from the ingredients, these are gluten free! AND I got to use some of the zucchini from my CSA box. So many victories with one recipe.
I will absolutely make these again. I hope you’ll try them too!