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Louis Remolde: The Single Baker

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peanut butter

Zucchini Peanut Butter Brownies

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8 ounces zucchini cut in halves
3 tablespoons melted butter
3 large eggs
1 teaspoon vanilla extract

Preheat oven 350. Grease brownie pan. Line with foil grease again. 9×9 or 8×8 set aside 

1/2 cup tirbinato sugar
1/4 cup honey
4 tablespoons unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup all purpose flour
12oz of peanut butter
1 unsweetened raw cocoa bar chopped roughly

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Shredded zucchini

Ok with your food processor slicing shredder blade start to add zucchini. After shereded take off blade. Add melted butter, eggs, and vanilla. Puree on smooth. Once smooth, add  all ingedients below except peanut butter and raw chopped cocoa. Puree until just combined. Add 3 tablespoons peanut butter,pulse. Add chopped raw cocoa bar, blend to break up more. Pour into the greased pan. (It will be more liquidified then batter style). Bake 40 minutes. Rotate pan half way through. Check with toothpick to see if baked through if it comes out wet its not ready.

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Let cool in pan 10 minutes then either remove or cut into squares. Cool competely on rack.
once cooled,slice the bars lenghtwise. 

For frozen Peanut Butter Brownies follow directions below.

Add 1 tablespoon of peanut butter to the bottom of brownie place top  on and lightly press to hold. Repeat process until complete. Wrap in plastic. Place and freezer. Wait at least 30 minutes or longer before eating.
You could also do this with Ice Cream.

Peanut Butter

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