Another thing I’m trying out. Weekly recipe tests! I’m not such an accomplished cook that I can make up my own recipes quite yet. (Though I think I’m getting there.) But I do try new recipes all the time so I thought it’d be worth sharing them here.
This week’s test: these Zucchini-Almond Butter-Dark Chocolate Brownies. They’re really good! And they were super easy to make.
After we saw The World’s End yesterday, a bunch of my friends came over to hang out until Breaking Bad. Vincent and I went to the grocery store and bought a bunch of appetizers (Bagel Bites, sweet potato fries, cheese and crackers) as well as the necessary ingredients for these brownies. Believe it or not, I don’t keep almond butter or dark chocolate chips in my cupboard.
While some of our apps were cooking in the oven, Vincent and I mixed up the brownies. Well, Vincent did most of the mixing and I did the zucchini shredding/grating. Pretty much you just throw all of the ingredients in a bowl (leave out the zucchini and the chocolate chips), mix them up, and then fold in the zucchini and the chocolate chips. The product tastes a lot like a chocolatey, gooey zucchini bread than a traditional brownie but I promise it’s just as delicious.
Rating (1 star = garbage, 5 stars = this is the only thing I want to eat for the rest of my life): 4 stars
Here’s the recipe (via The Hairpin):
1 cups almond butter (or whatever nut butter you prefer)
¼ teaspoon salt
1 teaspoon baking soda
1 teaspoon cinnamon
1/3 cup unsweetened cocoa
1/3 cup agave or honey
1 teaspoon vanilla
1 ½ -2 cups shredded zucchini (Note: I used 2 cups.)
1 cup dark chocolate chips
1. Preheat the oven to 350°. Line a 9×9” brownie pan with parchment paper and lightly spray the paper with olive oil.
2. Shred the zucchini using a shredding attachment on your food processor, or by hand using a grater. Or just chop it up. (Note: I grated by hand. It didn’t take too long.)
3. Mix together everything else! Fold in the zucchini pieces and dark chocolate chips, mixing just until combined, and pour it all into your prepared pan.
4. Bake for ~40 minutes, or until a toothpick comes out mostly clean. I like these warm and still-gooey, preferably eaten on the porch, listening to the cicadas after the kids have gone to bed. (Note: I have no idea how long I baked these for. I never really time anything. I generally like to check on things until they look done and then stick a knife or a toothpick or a piece of uncooked spaghetti in the middle to see if it comes out clean.)