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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
Details
Servings 16
Level of difficulty Average
Preparation time 15mins
Cooking time 2mins
Cost Average budget
Preparation
Step 1
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.
Makes 16 brownies
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.
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