Zucchini Brownies with Fudge Frosting

  • Prep 15 min
  • Total 2 hr 25 min
  • Servings 16

Ingredients

Brownies

1
box Betty Crocker™ Gluten Free brownie mix
1/4
cup butter, melted
2
eggs
1
cup shredded zucchini

Frosting

3
tablespoons butter
1 1/2
oz unsweetened baking chocolate
1 1/2
cups powdered sugar
2
to 3 tablespoons milk

Steps

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  • 1
    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).
  • 2
    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.
  • 3
    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.
  • 4
    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.

Notes









Tips

Expert Tips

  • 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.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Brownie
Calories
230
Calories from Fat
80
% Daily Value
Total Fat
8g
13%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
40mg
13%
Sodium
105mg
4%
Potassium
35mg
1%
Total Carbohydrate
36g
12%
Dietary Fiber
1g
5%
Sugars
29g
Protein
2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
8%
8%
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 Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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