Seriously Fudgy Zucchini Brownies with Pink Salt. (Gluten-free + Vegan)
Author: Abbie From Needs Salt
Prep time:
Cook time:
Total time:
Serves: 12
Ingredients
½ cup shredded zucchini
⅓ cup applesauce
1 cup + 2 tablespoons water
1 teaspoon pure vanilla extract
¼ teaspoon almond extract
3 tablespoons ground flaxseed
½ cup coconut oil, melted
2 tablespoons vegan butter (such as Earth Balance) or coconut oil
¾ cup cocoa powder
1 cup coconut flour
dash of cinnamon
½ teaspoon pink Himalayan salt
½ teaspoon baking soda
⅓ cup (heaping) evaporated cane juice (organic sugar) or granulated xylitol + extra for sprinkling
½ cup mini vegan chocolate chips + more for sprinkling
Pink Himalayan salt, for topping
Instructions
Preheat oven to 350 degrees Fahrenheit. Line an 11 x 7 inch baking dish with parchment paper; set aside. Alternatively, you can use a 9 × 13 inch baking dish lined with parchment paper, albeit the brownies will be slightly less thick.
In a large mixing bowl, whisk together shredded zucchini, applesauce, water, vanilla and almond extract, ground flaxseed, coconut oil and vegan butter (if using). Allow the mixture to rest for at least 5 minutes.
Meanwhile, in another large mixing bowl, combine all other ingredients and stir very well to fully combine. Pour the dry ingredients into the wet ingredients and stir until evenly mixed - be sure to scrape down the sides and bottom of the bowl while mixing. At this point, the brownie batter should be very thick and almost fluffy - this is perfectly normal, the effect of coconut flour.
Pour the batter into the parchment lined baking dish. Lightly coat your hands with cooking spray or water and press the brownie mixture down to spread out evenly in the pan. Sprinkle 3 tablespoons of sugar evenly on top of the brownies.
Bake in preheated 350 degree oven for 20 minutes. The center should still be soft and very moist - this is normal and key for fudgy brownies. Remove pan from the oven and immediately sprinkle with extra mini chocolate chips and pink Himalayan salt. Allow to cool for 15-20 minutes on a wire rack before attempting to slice into squares.