Have an abundance of zucchini in your garden? Add some to a Betty Crocker® Gluten Free brownie mix to make easy, extra-moist brownies. Topped with a fudgy frosting, they're a sweet treat!
box Betty Crocker™ Gluten Free brownie mix
cup butter, melted
cup shredded zucchini
oz unsweetened baking chocolate
cups powdered sugar
to 3 tablespoons milk
Heat oven to 350°F (325°F for dark or nonstick pan). Spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In medium bowl, stir brownie mix, 1/4 cup butter, the eggs and zucchini until well blended (batter will be thick). Spread batter in pan.
Bake 33 to 38 minutes or until toothpick inserted 2 inches from side of pan comes out almost clean. Cool completely in pan on cooling rack, about 1 hour 30 minutes.
In medium microwavable bowl, microwave 3 tablespoons butter and the chocolate uncovered on High about 1 minute, stirring once, until melted. Stir in powdered sugar and enough milk to make frosting smooth and spreadable. Frost brownies. Cut into 4 rows by 4 rows.
The bake time for this recipe is longer than the box directions because there is additional moisture in the brownies from the zucchini.
For smooth and shiny frosting, dip metal spatula in hot water and wipe dry. Slide heated knife over frosting; repeat if needed.
Always read labels to make sure each recipe ingredient is gluten free. Products and ingredient sources can change.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Brownie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.