I had a bit of trouble taking photos of these brownies. By the time they were finished baking, I was so hungry for them that I think I cut into them when they were still too warm to do so. They sort of fell apart, so please use your imagination when looking at these things. I’ll tell you though, they’re good. Really good. They’re out of this world.
I have no idea where Pat, our neighbor, got this recipe or if she made it up herself, but I’ll tell you that it’s for one delicious and definitely moist zucchini brownie. That’s for sure. And so you know, just because there is some zucchini in these brownies, these are in no way good for you. There’s far too much butter, brown sugar and butterscotch for that. These are to simply delight you as a gluttonous dessert.
Makes: 12 Brownies
1/3 Cup Butter, Melted + Some Butter For Buttering the Pan
1 Tablespoon Hot Water
1 Cup Brown Sugar
1 Teaspoon Vanilla Extract
1 Cup All-Purpose Flour
1 Teaspoon Baking Powder
1/2 Teaspoon Salt
1/8 Teaspoon Baking Soda
3/4 Cup Zucchini, Peeled and Diced
1/2 Cup Walnuts, Chopped
1/4 Cup Butterscotch Bits
I’d like to thank Pat from up the road for this recipe. She made me some brownies over the summer and I’ve been meaning to post the recipe on this website. Of course, I had to get permission to do so first. When I did, I made one batch as practice and this is the second. These things are great, so thank you.
Arrange one of your oven racks so it’s in the middle position. Then, pre-heat your oven to 350 degrees.
Mix Butter, Water & Sugar
In a large bowl, combine the melted butter, water and the brown sugar. Mix well until these ingredients are combined.
Add Egg & Vanilla
Next, add the egg and the vanilla extract to the bowl. Again, mix everything together well.
Add Dry Ingredients
Go ahead and add in the flour, baking powder, baking soda and salt. Mix everything together well.
Mix in Zucchini & Nuts
Next up, add in the diced zucchini and the chopped walnuts. Mix well. What you should end up with is a very sticky ball that’s difficult to deal with.
Add Mix to Pan
Using a rubber spatula and a wooden spoon, transfer the mix from the bowl to a 7×11″ or an 8×8″ buttered baking dish. Spread the mix evenly over the bottom.
Then, add the butterscotch bits to the top of the mix. Sprinkle them evenly.
Bake the Brownies
Add the baking dish to your oven and cook between 25-30 minutes. A lot can happen in the last five minutes, so keep your eye on things. I believe I went until 28 minutes, if that helps.
Cut & Serve
After the brownies begin to slightly brown on the top, remove them from the oven and turn off the heat. Let them cool for about 15 minutes and then slice into them and serve. They’re incredible when they’re still warm.
The Final Zucchini & Butterscotch Brownies
As you can see from this ingredient list, these brownies aren’t for the faint of heart. They are a full throttle dessert with no apologies. They’re tasty though, I’ll give them that. I really do enjoy them in moderation. If you decide to give these a try, please let me know your thoughts down in the comment section below. Thanks for reading!
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