Nut Free Egg Free Chocolate Brownies
Ingredients
1 cup shredded Zucchini
2/3 cup sunflower butter
1/3 cup cocoa powder
3 T chocolate protein powder, or additional cocoa – I
used IDEAL RAW Chocolate Protein Powder
1 tsp vanilla creme liquid stevia
1/4 tsp salt
1/4 cup pure maple syrup, honey, or coconut nectar
1/2 cup mini chocolate chips
Instruction:
1. Preheat oven to 325 F.
2. Line an 8×8 pan with parchment paper.
3. Combine all ingredients in a bowl, stir until completely smooth, and spread
into the prepared pan (see video). Bake on the center rack 20-25 minutes (20
for super fudgy brownies) – they will be undercooked when you take them out.
4. Let cool, then loosely cover with a paper towel and place in the fridge
overnight, during which time they will firm up without losing their fudginess.
They are also much sweeter the next day!
5. Frosting options are listed earlier in
this post, and you need about 1/2 cup total.
6. Once cut, the brownies can either
be stored in the fridge for 2-3 days or in the freezer for up to a month. You
can even eat them straight out of the freezer if you wish!
No comments:
Post a Comment