Yes, it happened... I took a vegetable and made it chocolaty, thanks to good old Betty Crocker.
Fair warning, they do come out a bit spongey.
1 box Betty Crocker® brownie mix
1/4cup butter, melted
2 eggs
1 cup shredded zucchini
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.
The good news is if you eat an entire pan of brownies, you technically ate one small zucchini... no?
Check out my oven action shot!
1/4cup butter, melted
2 eggs
1 cup shredded zucchini
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.
The good news is if you eat an entire pan of brownies, you technically ate one small zucchini... no?
Check out my oven action shot!
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