Double Dark Chocolate Brownies
Made a big batch of these gooey brownies for the kids this afternoon…since my New Years Resolutions include getting them to eat more vegetables!
Haha! Truly, don’t let the zucchini turn you off here…zucchini adds wonderful moisture to baked goods without tons of added calories.
While I wouldn’t say this is “weight loss food” … I WILL say that these are an absolutely WONDERFUL homemade treat for the family using wholesome ingredients.
There‘s ALWAYS a place to fit this kind of thing into an overall healthy lifestyle!
I love that there is NO granulated refined sugar in these, and if you’re using gf oats, then they’re Gluten-free too!
Makes 16 brownies (one 8 x 8 inch pan)
- 1/3 cup + 1 heaping Tbsp, all natural peanut, or almond butter
- 1/3 cup pure maple syrup grade ‘b’, or raw honey
- 1/2 cup unsweetened all-natural applesauce
- 1 large room temperature egg
- 1 tsp pure vanilla extract
- 1/2 cup unsweetened cacao powder
- 1/2 cup old fashioned rolled oats
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1.5 cups finely shredded zucchini (skin left on) about 2 small zucchinis
- 1/2 cup dark chocolate chips (I used Lily’s brand sweetened with stevia, you may use any high percentage cacao chips, this will add a bit of sugar…depending on what you use) – DIVIDED in half (https://cleanfoodcrush.com/lilys)
Preheat oven to 350 degrees f.
Spray your 8×8 brownie pan with nonstick spray, or wipe your pan with coconut oil.
Pulse oats in blender or food processor until finely ground(dry oats are measured BEFORE grinding…always get lots of questions about this.)
In a separate bowl, sift or whisk dry ingredients together; cacao powder, ground oats, baking soda, and sea salt; until well combined.
Using your mixer, cream peanut butter, applesauce, egg, maple syrup and vanilla until smooth.
Add shredded zucchini, mix until combined.
Add dry ingredients into wet, mix just until combined…do not over mix.
Stir in half of the chocolate chips.
Pour batter into your prepared baking pan and sprinkle remaining chips on top.
Bake for 23-26 minutes in your preheated oven.
Cool before slicing into squares.
Make sure you’re using natural unsweetened cacao powder, not dutched cocoa!
I used Lily’s brand sweetened with stevia, you may use any very high percentage cacao chips, this will add a bit of sugar…depending on what you use.
I prefer the maple syrup over honey for these. Sweetness factor is such a personal preference, so taste test because you may want more/less maple syrup.