Zucchini Brownies with Caramel Icing
Love brownies but don’t like all the fat & sugar? While this recipe isn’t “healthy” per se, the addition of zucchini cuts down on both a half cup of sugar & butter in the original recipe, saving you 67 calories a serving.
Let’s get started! You will need:
- 1 cup peeled and shredded zucchini
- 1/2 cup butter
- 1 1/2 cups brown sugar
- 1 tsp vanilla
- 2 eggs
- 1 cup flour
- 4 tbsp cocoa powder
- pinch of salt
Mix all ingredients in a bowl & transfer to a greased 9×9 cake pan.
Bake until the sides come away from the ends and the middle is just cooked. Let that cool while you go make the icing. You will need:
- 1 cup butter
- 1 cup brown sugar
- 1/2 cup cream
- 2 cups icing sugar
Boil the butter, brown sugar, and cream in a sauce pan for 1 minute. Set aside and add the icing sugar. This makes more icing than you will actually need for the brownies. Put as much icing as you see fit over the brownies. Spread and let cool before digging in!
I made these for a funeral last week and they were gone almost as quickly as they were put out. Curious about the pink squares? That will be our last zucchini recipe. After that I’m shredding the rest & freezing for use throughout the winter.
