I did some baking over the weekend & baked these very special little squares of chocolate-y goodness, that I just have to share! Normally I would have taken photos of the making process, but I was purely experimenting with a gorgeous recipe I had seen on the wonderful Texanerin Baking blog a few weeks ago. I am so impressed with the result, I don’t want to wait to put it up, so sorry for the lack of pics, but you have to make these, seriously, make them!!!
Erin’s brownie recipe looked so incredible, I wanted to make my own version as a treat for my family. I have changed a few little things, and didn’t have enough zucchini in the fridge to make up the two cups used in her recipe, so I substituted some grated pumpkin. It comes together beautifully, cooks up to a light & fluffy slice, with just enough gooey chocolate to make you want to lick your fingers bare!
It is an two bowl, hand mixable recipe, or if you want to sift straight into the wet mix, you can easily make this work with one bowl! Less clean up, even more reason, you have to make these!!
I will be posting this while my family & I are having a little bit of a mini-break on the Gold Coast, to catch up with family & for me to attend the Problogger Conference!! I was lucky enough to win a ticket to this event earlier in the year, so we thought we would take advantage & head up north for some fun in the sunshine. Yay!! I will keep you posted on the happenings at the conference. You can check out my facebook, twitter & instagram updates, while you, say … make & eat these chocolate brownies. 😉
Here’s how they go;
- 2 eggs
- 1 tablespoon vanilla extract
- ¾ cup brown or unrefined sugar - (I used Rapadura)
- ¼ cup unsweetened applesauce
- 1 cup wholemeal plain flour
- ½ cup cocoa powder - (organic or dutch processed is best) or ¼ cup cacao power
- 2 teaspoons baking powder
- pinch sea salt
- 1 cup grated zucchini - no need to peel
- 1 cup grated pumpkin - kent or butternut - no need to peel
- ¾ cup dark chocolate, roughly chopped into small about 1cm chunks
- ½ cup dark chocolate chips to sprinkle on top
- Preheat oven to 180oC (non fanforced)
- Line a 20cm square cake tin or baking tray with baking paper
- In a large bowl, whisk eggs, vanilla, sugar, and apple sauce
- Let stand for 5 minutes for sugar to dissolve.
- In a medium bowl, sift flour, cocoa powder, baking powder and salt.
- Add dry mix to wet, gently stir until just combined.
- Gently fold in zucchini, pumpkin & dark chocolate chunks.
- Scrape batter into the pan, spreading as evenly as possible with spatula.
- Sprinkle chocolate chips on top.
- Bake for about 30 minutes or until a skewer inserted in the middle comes out almost clean.
- Allow to cool in pan.
- Store in an airtight container in the fridge for up to 5 days.
- Freeze in an airtight container for up to 3 months.
I hope you like these as much as we do!