Tuesday, July 24, 2012

The Bomb Brownies

From Kristi's Kitchen


1/4 c. grapeseed oil
3/4 c. + 2 tbsp. coconut palm crystals
1 tbsp. date sugar
1 tsp. pure vanilla extract
1 c. soft whole wheat pastry flour
1/4 c. unsweetened cocoa powder
3/4 tsp. baking soda
1 tsp. sea salt
1 c. grated zucchini, processed in food processor
1/4 c. chopped walnuts
1/4 c. almond milk (optional - depending on the moisture level in your zucchini - use enough to accomplish batter consistency)


-Pre-heat the oven to 350 degrees
-Lightly oil a 8x8 baking dish
-Mix together wet ingredients and dry ingredients separately
-Fold in walnuts
-Spread the mixture evenly into the baking dish
-Bake for 22-25 minutes until the brownies are slightly springy to the touch
Remove from the oven and cool completely before icing


Fluffy Chocolate Frosting:


3 tbsp. unsweetened cocoa powder
2 tbsp. organic unsalted butter, melted
3/4 c. +2 tbsp. coconut palm crystals
1/4 c. date sugar
1/4 c. raw whole fat milk OR almond milk
1/2 tsp. vanilla extract


-Combine all ingredients in a large mixing bowl
-Using a hand mixer, beat the ingredients until well combined, thick and fluffy
-Spread over cooled brownies and cut into squares

1 comment:

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