Tuesday, August 24, 2010

They'll Never Guess What's Inside

Don't let the name of this decadent dessert fool you - these brownies will definitely compete in your recipe chest for top dessert. Almost cake-like, but yet with crispy ends and a flaky top layer, these brownies will have you coming back for seconds and thirds.

Stumped by the zucchini addition? By adding zucchini to desserts, moisture is added, because zucchini is full o' water, leaving your desserts, such as brownies, cake and bread, extra moist with a hidden addition of fiber (don't tell the kid's because they'll never know).


1 Box Ghiaradelli Chocolate Brownie Mix with Walnuts
Water and oil as directed
Rather than using egss, substitute eac egg with 1 tbsp. sour cream (I use light sour cream)
1 1/2 cups food processed zucchini (with skin removed)


Heat oven to 400 degrees
Follow directions on box
Tip: Make sure not to spray sides of baking pan with nonstick spray when baking brownies, because if you do so, the mixture won't climb up the sides to rise
Cook for 41 minutes
Let cool completely before serving

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