Today I had an outfit post all planned out. My youngest brother-in-law graduated high school on Saturday (woop-woop!) and I wore a ’50s style dress. With petticoat. And pearls. And a nice back-rolled hairdo.
Aaaannnnd forgot to take any pictures. I had an excuse later in the evening when the wine happened, but still. No pics. Boo. Hiss.
So instead, brownies!
Now I’m not going to lie and say they’re healthy, as they are full of peanut butter and chocolate. But…no flour. Zucchini, but no flour.
No butter, no oil. Way less sugar than traditional brownies.
And they are DELICIOUS. Brownies are my weakness, and I have tried a dozen or more healthier brownie recipes over the years, and this is the only one that comes close to the real deal.
Dense, super chocolatey, with an undertone of peanut butter. Oh yes. I went there.
I have a feeling things are getting weirder than usual around here.
If you need any more convincing, I made these brownies twice in one week. They are that good.
The original recipe can be viewed here. I thought the recipe was a good jumping off point, and proceeded to tinker with and change it quite a bit. My version is below.
Adapted from this recipe
1 medium zucchini
½ cup unsweetened applesauce
½ cup creamy peanut butter
½ cup sugar
¼ cup cocoa powder
2 teaspoons vanilla extract
½ teaspoon baking powder
1 cup dark chocolate chips
Preheat oven to 350 degrees F. Grease a 9×9 inch pan, set aside.
Wash the zucchini and trim the ends off. Use a box grater to grate the zucchini onto a clean kitchen towel. Gather up the sides of the towel and squeeze all the excess moisture from the zucchini. Measure out 1 packed cup of the grated zucchini and place it into a mixing bowl.
Add the applesauce, peanut butter, and egg, mix well. Add the sugar, cocoa powder, vanilla, and baking powder, mix well. Stir in the chocolate chips. Pour batter into the greased pan and bake for about 30 minutes or until a toothpick inserted in the center comes out almost clean.
See you in a few!