Instructions

Chocolate Zucchini Brownie

1. Preheat oven to 350°F.
2. Line with foil and butter an 8×8 cake pan or a 9” round cake pan.
3. In a large bowl, mix together the applesauce, sugar and chocolate extract until well blended.
4. In a separate bowl, whisk together flour, cocoa, espresso powder baking soda and salt.
5. Using a sturdy spoon, stir the flour mixture into the wet mixture. It will be very dry but once you add the zucchini it’ll be wet and spreadable.
6. Stir in the zucchini and egg(s) until well blended.
7. Add in the chocolate chunks and just mix to incorporate.
8. Spread into the prepared pan.
9. Bake for 25 to 30 minutes, until brownies spring back when gently touched or a wooden skewer comes out mostly clean. You want to see moist pieces on it.
10. Place on cooling rack and allow to cool completely before frosting or serving.
11. Once frosted, store in the refrigerator.

Old Fashioned Chocolate Frosting

1. Melt Chocolate in heatproof bowl set over a saucepan containing 1 inch of barely simmering water, stirring occasionally until smooth.
2. Remove from heat and set aside.
3. Meanwhile, heat butter in small saucepan over medium-low heat until melted.
4. Increase heat to medium; add sugar, corn syrup, vanilla, and salt and stir with heatproof rubber spatula until sugar is dissolved, 4-5 minutes.
5. Add melted chocolate, butter mixture, and cream to clean bowl of stand mixer and stir to thoroughly combine.
6. Place mixer bowl over ice bath and stir mixture constantly with rubber spatula until frosting is thick and just beginning to harden against sides of bowl, 1-2 minutes (frosting should be 70 degrees).
7. Place bowl on stand mixer fitted with paddle attachment and beat on medium-high speed until frosting is light and fluffy, 1-2 minutes.
8. Stir with rubber spatula until completely smooth. *If you find after beating, your frosting is still too soft for your liking, try chilling in the fridge until it sets up a little more.