WOW. Pretty much the first and only word that came to mind when I tried one of my flour-less fudge brownies for the first time. These taste like the box brownies my mom used to make for us! She always made the best brownies, adding extra chocolate chips and only leaving them in the oven long enough to cook, but also to still have that fudge like consistency. Ugh, shes a brownie queen! These are a healthier, guilt-free version of those and they are life changing!
The only reason they were actually ever made was because one Friday night Will and I were in the kitchen making dinner and I had been doing too many things at once and completely forgot to make the mashed potatoes that I had planned on serving with dinner. The timer was about to go off for the rest of the meal and Will and I just looked at each other like wait, where are the mashed potatoes we said we were gonna have?! We started cracking up because we realized we were not eating anytime soon! (We really wanted that mashed!) We decided to make mashed potatoes really quick and as Will started to prepare them I somehow found myself in the baking cupboard pulling out random ingredients. I was so hungry that I needed to find something to distract myself while I waited for dinner to be ready.
I distinctly remember Will looking at me saying "Are you really going to do that right now?!" He should have known better than to ask that question! DUH!
When I was pulling the vegetable out for our dinner that night I noticed I had two small zucchinis that I needed to use soon - and what better way to use them than to bake a delicious, mouthwatering, fudgey chocolate brownie?!
These are about the change your life! These are proof that dessert can still taste amazing and be somewhat good for you! I mean, the secret ingredient to making them so moist is in fact a zucchini! Shocking, I know! But don't run away if you don't like your vegetables - you can't taste the zucchini at all, I promise. It's like magic!
My favorite way to eat these is to warm them up and top them with my favorite So Silk Very Vanilla Cashew Milk ice cream and load it with whipped cream! Most people know this about me, but if you are new here, whipped cream is my FAVORITE food. Can't live without it, like don't ever leave the grocery store without at least one in my cart level favorite. If I had to choose a last meal, it would be a warm brownie sundae with a can of whipped cream. All jokes aside. Need it. Love it. Gotta have it. And these brownies allow me to eat my favorite meal every night guilt-free! Sounds like a win in my book!
What You'll Need:
- 1 cup crunchy or creamy almond butter, unsalted (use chunky if you like a little crunch in your brownies)
- 1/3 cup cocoa powder
- 1/2 cup coconut sugar
- 1 egg
- 1 large zucchini, shredded (or 2 small)
- 1 tsp vanilla extract
- 1/2 tsp baking soda
- 1/2 tsp pink Himalayan salt
- 1/2 cup dark chocolate chips (I use Enjoy Life brand)
- dash cinnamon (optional)
Directions:
1. Preheat the oven to 350 degrees. Grease a 9x12 baking dish with grass-fed butter, or line with parchment paper.
2. In a large bowl, mix together the almond butter, cocoa powder, coconut sugar, egg, vanilla, baking soda, salt and cinnamon. Fold in the zucchini and chocolate chips. NOTE: Do not pat the zucchini dry. You want all the moisture.
3. Pour batter into the prepared baking dish and spread evenly. Sprinkle a few more chocolate chips on the top and bake for 35 minutes. ENJOY!
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