Friday, August 1, 2014

Mayan Zucchini Brownies

I consider these brownies a 'little gift' from Alaska Farmers Market Cookbook by Heidi Radar, because they are just so good! Audrey came across the recipe and sent it my way to try out. While there is no real discernible taste from the zucchini, it adds the necessary moistness and is great way to use this abundant summer squash. The cayenne adds a nice kick of heat to the chocolate, always a nice pairing. The finished brownie is quite thick but cooks perfectly - not gooey in the center at all. You can eliminate 1 egg if you want them a bit less cake-like, but I think they are heavenly as is! ~Patti
1/2 cup butter, melted then cooled 
1 cup brown sugar 
3/4 cup baking cocoa powder 
1/2 teaspoon salt 
1 teaspoon vanilla 
3 eggs 
1 teaspoon cayenne pepper 
1/2 teaspoon baking powder 
1-1/2 cups grated zucchini 
1 cup flour 
1 cup dark chocolate chips
Gather ingredients and preheat oven to 350 degrees.

Mix together the butter, brown sugar, cocoa powder, salt, vanilla, eggs, cayenne pepper, baking powder and zucchini. Then add the flour and dark chocolate chips.

Pour mixture into a 9 x 9 inch greased baking pan and bake for 35-40 minutes.

Patti getting some zucchini, literally picked fresh this morning, from the Palmer Friday Fling Farmer's Market.

The newest member of our family "Turbo" guarding the bag of zucchini on the drive home :)

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