• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Sugared & Stirred

dairy-free. still delicious.

  • Home
  • Recipes
    • Bars + Brownies
    • Breads
    • Cake
    • Cookies
    • Gluten-Free
    • Ice Cream + Popsicles
    • Pies + Pastries
    • Vegan
  • About
  • Contact
  • Resources
    • FAQ
    • Shop
    • Work with Me

Brownies

Brownie Fruit Pizza (dairy-free)

August 10, 2020 by Rachael Ng 1 Comment

A chewy brownie “pizza” topped with a silky cream cheese frosting and lots of fresh fruit! This fun dessert is sure to delight, and I promise it will fly off the pan at any get-together!

Brownie Fruit Pizza

Brownie. Pizza. Do I really need to say more?! If you’re here, then there’s a chance that you, too, have fond memories of a giant, fruit-loaded, frosted brownie or sugar cookie! Traditionally, you bake your brownie in a pizza pan and then top it with cream cheese frosting, fresh fruit, and a drizzle of chocolate. But if you’re anything like me in the dessert department, then you can’t resist an opportunity for chocolate frosting. Chocolate cream cheese frosting? DONE.

I’ve taken my favorite brownie recipe, scaled it to make the perfect, crackly-topped brownie – in just the right, pizza perfect size. Then I added an easy chocolate cream cheese frosting, along with fresh sliced peaches, blueberries, and blackberries. Totally irresistible, and the perfect Summer dessert. If you love frosted brownies, then there’s no way you won’t love this Brownie Fruit Pizza!

Some of the Ingredients You’ll Need + Substitutions:

  • Chocolate chips are necessary for the perfect crackly top! If you use chopped chocolate, your brownie may not have a crackly top.
  • Olive oil is used in place of butter in this recipe. Feel free to use your favorite vegetable oil, butter, or melted coconut oil.
  • Instant coffee deepens the chocolate flavor of the brownie. It’s totally optional, but I highly recommend it! You can use espresso powder instead.
  • Eggs act as a binder for the brownie. If you’re looking for a vegan replacement, I recommend checking out my Vegan Classic Brownies recipe instead.
  • Granulated sugar is necessary for the brownie – feel free to use white, brown, raw, or coconut sugar.
  • Dutched cocoa has a deeper flavor and color than regular cocoa powder. If you don’t have any on hand, regular cocoa will work just fine – your brownie and frosting will be lighter in color, though.
  • Plant-based butter is key for the buttercream frosting. If you’re not dairy-free then you can use regular butter.
  • Plant-based cream cheese adds that classic cream cheese flavor. You can also use regular cream cheese (softened to room temp) or more butter – for a regular buttercream – in its place.
  • Shortening helps thicken the frosting, but if you’re looking for a simpler recipe, you can go ahead and use more butter instead. If you use more butter, you may need to use less milk for the frosting.
  • Powdered sugar makes up the frosting! I don’t recommend any other sugars or sweeteners in its place.

How to Make Brownie Fruit Pizza

The brownie base of this pizza comes together like so many of my other brownie recipes. You’ll melt chocolate chips (yes, you must use chocolate chips and not chopped chocolate!) along with oil and instant coffee. Then you’ll whisk eggs and sugar together until they’re thick, a bit fluffy, and lighter in color. This color will vary depending on what kind of sugar you use – i.e. white sugar will allow the yellow of the yolks to shine through while coconut sugar will make the mixture light brown.

You’ll gently mix these two together, sift in the dry ingredients, and bake! Once your little brownie “pizza crust” is totally cool, you’ll whip up a simple frosting by beating butter, cream cheese, shortening, cocoa, powdered sugar, and milk. This adaptable recipe allows you to easily use either dairy-free or regular dairy products. The texture of your frosting should be smooth, creamy, and thick enough to hold peaks – see the below photo. If you plan to use plant-based cream cheese, you want it to be cold up until beating it. If you plan to use regular cream cheese, you want it to be softened to room temperature before beating it.

After spreading the frosting over the brownie, you’ll top it all with your favorite fresh fruit. I chose sliced peaches, blackberries, and blueberries. You want to wash your fruit and then pat it dry before adding it to the top of your pizza. I recommend serving the pizza right away, but if you’d like to assemble it a few hours prior to serving, place it in the refrigerator to keep the frosting from melting and the fruit from leaking juice. Set the pizza out 30 minutes before you plan to serve it so the frosting has a chance to soften.

Yield: 8-10 Servings

Brownie Fruit Pizza

Brownie Fruit Pizza

A chewy brownie "pizza" topped with a silky cream cheese frosting and lots of fresh fruit! This fun, dairy-free dessert is sure to delight, and I promise it will fly off the pan at any get-together!

Prep Time 45 minutes
Cook Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes

Ingredients

Brownie

  • 1 cup dairy-free chocolate chips
  • 1/3 cup olive oil
  • 1 tsp instant coffee
  • 2 large eggs, room temp
  • 3/4 cup granulated sugar (raw, coconut, white, or brown)
  • 1 tsp vanilla extract
  • 1/4 cup Dutch-process cocoa powder
  • 3/4 cup unbleached all-purpose flour
  • 1/2 tsp salt
  • 1/4 tsp baking powder
  • 1-2 cups fresh fruit, washed and patted dry

Chocolate Cream Cheese Frosting

  • 1/4 cup plant-based butter, softened
  • 4oz plant-based cream cheese, cold (if using regular cream cheese, it should be softened to room temp)
  • 2 Tbsp shortening (or more butter)
  • 1/2 tsp vanilla extract
  • 1/3 cup Dutch-process cocoa powder
  • 2 2/3 cups powdered sugar
  • 3-5 Tbsp plant-based milk

Instructions

Make the Brownie

  1. Preheat your oven to 350°F and spray a 12" pizza pan with non-stick spray. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. In a microwaveable bowl, add the chocolate chips, oil, and instant coffee. Microwave in 30 second intervals, stirring well between each one, until chocolate is melted; set aside.
  3. In a stand mixer fitted with the whisk attachment, add the eggs and then the sugar. Whisk on medium-high until thick and light in color. Whisk in the vanilla. Gently fold in the melted chocolate mixture until well combined.
  4. Sift in the cocoa powder, flour, salt, and baking powder. Mix until no flour pockets remain. Pour batter into your greased pizza pan.
  5. Bake at 350°F for 9-11 minutes. Allow brownie to cool completely before frosting.

Prepare the Frosting

  1. Once your brownie is cool, prepare the frosting. In a medium bowl, beat the softened butter, cold cream cheese (or softened cream cheese if using regular, dairy cream cheese), and shortening. Beat in the vanilla.
  2. Sift in the cocoa powder and beat until well combined. Sift in the powdered sugar, beating again until crumbly. Beat in the milk, 1 Tbsp at at time, until you have a smooth, creamy, and spreadable (but stiff enough to hold peaks) frosting.
  3. Spread frosting over the cooled brownie, leaving about 1/2" of crust around the edge. Immediately top the frosting with fresh fruit.
  4. Refrigerate pizza until 30 minutes before you plan to serve it - that way the frosting can soften. If you plan to eat the dessert right away, you can skip refrigeration.
  5. Slice the pizza into 8, 10, or 12 pieces, wiping the knife clean between each slice for a cleaner look.
  6. If you have leftovers, refrigerate them in an airtight container.

Notes

  • For Vanilla Cream Cheese Frosting: leave out the cocoa powder and use 3 cups of powdered sugar
  • Your plant-based cream cheese should be cold. Leave it in the refrigerator until you're ready to make your frosting. If you're using regular, dairy cream cheese, you want to set it out to let it soften to room temperature before beating it
  • Both plant-based butter and regular butter should be softened to room temperature before making the frosting. Watch that your plant-based butter doesn't soften too much - if your plant-based butter gets too soft, you may need to use less milk in the frosting

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Dairy-free Tagged With: brownie fruit pizza, brownie pizza, fruit pizza, summer dessert

Vegan Classic Brownies

July 1, 2020 by Rachael Ng 17 Comments

A vegan version of my favorite brownies! These Vegan Classic Brownies are delicious, chewy, and complete with a delicate, crackly top. I promise you won’t miss the eggs or dairy in this easy recipe!

Vegan Classic Brownies

You all have been asking me for vegan brownies for months now, and I’m so excited to finally have this recipe for you! After lots of trial and error, I’ve landed on a mix of simple ingredients so you can make Vegan Classic Brownies at home when the chocolate craving hits.

I’m going to go ahead and put it out there that I don’t recommend any substitutes for this recipe. Trust me. I tried this recipe with flaxseed meal, aquafaba, egg replacers, chocolate chips, and many different amounts of flour and cocoa powder. I think it wasn’t until my 9th test that I finally figured out the perfect formula of ingredients.

Most importantly, you must use chopped chocolate for this recipe. Chocolate chips will not work. If you’ve made my brownie recipes before, this will seem odd given that I always use chocolate chips to achieve beautiful brownies. But this recipe is different. The eggs have been replaced with corn starch and water, and there is a lot more flour! And you have to use chopped chocolate. Or your brownie batter will boil and bubble, refuse to set, and be a gritty brownie mess! So trust me, and use your favorite vegan chocolate bars!

The ingredients you’ll need for this recipe:

  • Solid chocolate bar(s) – I like to use the $5 dark chocolate Pound Plus bar from Trader Joe’s. If that’s not an option, feel free to use your favorite vegan chocolate bars! (I’ve also made these brownies with the Moser-Roth chocolate bars from Aldi)
  • Plant-based butter – I’ve had success using both Earth Balance Buttery Sticks and Country Crock Plant Butter sticks
  • Olive oil
  • Vanilla extract
  • Corn starch + water – the magic binder for these vegan brownies!! I’m not sure if arrowroot or tapioca starch will work, so I can only recommend corn starch
  • Sugar – feel free to use your favorite granulated sugar. I like to use a 50:50 mix of coconut and raw or regular cane sugar
  • Salt
  • Baking powder – this will add lift to the brownies since there are no whipped eggs to provide lift
  • Dutch-process cocoa powder – this cocoa powder has a darker color and deeper flavor than natural cocoa powder. The Hershey’s Special Dark cocoa is now 100% Dutched and the easiest to find in US grocery stores
  • All-purpose flour
Yield: 16 Small Brownies

Vegan Classic Brownies

Vegan Classic Brownies

Delicious and chewy Classic Brownies made vegan! I promise you won't miss the eggs or dairy in this easy brownie recipe!

Prep Time 30 minutes
Cook Time 25 minutes
Additional Time 1 hour
Total Time 1 hour 55 minutes

Ingredients

  • 8oz dark or semi-sweet chocolate bar, chopped (NOT chocolate chips)
  • 1/4 cup plant-based butter
  • 1/4 cup olive oil
  • 1/4 cup warm water
  • 6 Tbsp corn starch
  • 1 cup granulated sugar (can be raw, white, brown, or coconut)
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 cup Dutch-process cocoa
  • 1 cup + 2 Tbsp unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F and prepare an 8x8" baking dish with non-stick spray and parchment paper. I like to cut one long, thin strip of parchment paper to cover the bottom + two sides of the dish. Then fold the excess over the two edges and trim with scissors, keeping about a 1/2" of excess paper.
  2. In a microwaveable bowl, add the chopped chocolate, plant butter, and olive oil. Heat in 15-30 second intervals, stirring between each, until the chocolate is all melted and smooth; set aside.
  3. In a small bowl, combine the warm water and corn starch. Use a firm spoon to mix the two until they reach a thin, uniform consistency - it's normal for it to be goopy and thick at first.
  4. Add the corn starch mix to a large bowl, along with the sugar. Mix for about 30 seconds. Then stir in the vanilla extract. Add the melted chocolate and mix until totally combined.
  5. Stir in the salt and baking powder. Then sift in the cocoa powder and flour. Use a large spoon or spatula to mix the ingredients all together, until no flour pockets remain. The batter will be more like a sticky cookie dough. It will be a lot thicker than traditional brownie batter.
  6. Spoon the batter into your prepared baking dish. Use your fingers to gently spread, press, and smooth the batter into the dish, making an even layer of batter.
  7. Bake the brownies at 350°F for 20-25 minutes or until the center looks firm and a toothpick inserted into the middle comes out with a few big crumbs.
  8. Allow brownies to cool completely before lifting them up and out of the baking dish with the parchment paper "tabs". Slice the brownies into 9 or 16 equal pieces.
  9. Store leftovers in an airtight container at room temperature.

Notes

  • After multiple tests for this recipe, I recommend you only follow this recipe as written
  • You must use chopped chocolate bars and NOT chocolate chips. When this same recipe was made with chocolate chips, the batter boiled in the oven and never set
  • I like to use the Pound Plus chocolate bars from Trader Joe's here in the US. Both of their "dark chocolate" bars are free of dairy

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 193Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 8mgSodium: 113mgCarbohydrates: 26gFiber: 1gSugar: 20gProtein: 1g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Dairy-free, Vegan Tagged With: classic brownies, dairy free brownies, eggless brownies, vegan brownies

Classic Weeknight Brownies (DF)

January 14, 2020 by Rachael Ng 4 Comments

So I decided to take my favorite brownie recipe (which happens to be gluten-free) and make classic, gluten-full, fudgy brownies! For the folks looking for a simple brownie with ordinary ingredients, these brownies are for you. Made with regular cane sugars, eggs, all-purpose flour, and good ole chocolate chips, these brownies are as classic as they come. I, of course, used vegan butter for my brownies, but regular butter would work wonderfully, too!

For these brownies, you’ll melt the chocolate and fats together, whip up the eggs and sugars so they’re nice and thick, and then combine ingredients to form a batter. I only recommend using chocolate chips for this recipe as I could not achieve the same crackly top results with chopped chocolate – still unsure of the science behind this, but chocolate chips yield a crackly top every time! It’s also important to whisk your eggs and sugars until the mixture becomes thick, fluffy, and light in color – this is the traditional way to add “lift” to brownies without using any leavening agents (like baking soda, etc). The end result is a perfectly sweetened, fudgy brownie with a lovely crackly top.

Yield: 24 Brownies

Classic Weeknight Brownies

Classic Weeknight Brownies

Classic, crackly-top fudgy brownies made with familiar ingredients from your pantry! The perfect brownies to bake for friends and family!

Prep Time 35 minutes
Cook Time 25 minutes
Additional Time 2 hours
Total Time 3 hours

Ingredients

  • 2 cups dairy-free chocolate chips
  • 1/2 cup plant-based butter (or solid coconut oil)
  • 1/4 cup olive oil
  • 1 heaping tsp instant coffee granules (optional)
  • 4 large eggs, room temp
  • 1 cup white granulated sugar (or coconut sugar)
  • 1/3 cup brown sugar, packed
  • 2 tsp vanilla extract
  • 3/4 tsp salt
  • 3 Tbsp cocoa powder (natural or Dutch process)
  • 2/3 cup unbleached all-purpose flour

Instructions

  1. Preheat your oven to 350°F. Prepare a 9x13" baking dish with non-stick spray and parchment paper. I like to cut my parchment paper into two pieces that will criss-cross along the bottom of the dish and then go up the sides. Trim parchment paper at the top edge of the dish.
  2. Using a microwave, or the double boiler method, melt together the chocolate chips, vegan butter, olive oil, and instant coffee. If microwaving, cook the ingredients in 30 second intervals, stirring well between each one. Set aside.
  3. In the bowl of a stand mixer fitted with a whisk attachment, add the room temperature eggs and sugars. Whisk on medium-high speed until mixture becomes thick, light in color, and somewhat fluffy, about 5 minutes. Whisk in the vanilla extract.
  4. Add the melted chocolate mixture to your eggs and sugars, gently folding in the chocolate until totally combined - this takes a bit of patience.
  5. Finally, sift the salt, cocoa powder, and flour into the bowl of batter. Use a large spatula or spoon to mix until no flour/cocoa pockets remain. Pour batter into your prepared baking dish. If your batter has a lot of air in it, there may be lots of bubbles coming to the surface. Feel free to tap your baking dish on the counter and/or use a toothpick to pop some of the bubbles before baking.
  6. Bake at 350°F for 25 minutes or until a toothpick inserted into the brownies comes out with a few crumbs. I like to test my brownies using a toothpick toward the outer edge; that way, I can ensure I don't over-bake the brownies and the middle, along with the outer pieces, will still be fudgy.
  7. Allow brownies to totally cool in the baking dish - for quicker cooling, placing the dish on top of a cooling rack. Run a butter knife along the corners of the brownies, and then use the parchment paper tabs to life the whole brownie up and out of the dish. Carefully slice into 24 pieces, wiping your knife clean between each slice to ensure clean cuts.
  8. Store leftovers in an airtight container at room temperature, in a single layer or with parchment paper between layers (to keep the delicate, crackly top in tact).

Notes

  • Chocolate chips are necessary for the delicate, crackly top in this recipe

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Stand Mixer
    KitchenAid Stand Mixer
  • Stainless Steel Mixing Bowls
    Stainless Steel Mixing Bowls

Nutrition Information:

Yield:

24

Serving Size:

1

Amount Per Serving: Calories: 194Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 41mgSodium: 117mgCarbohydrates: 23gFiber: 1gSugar: 19gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

More brownie recipes:

Orange Brownies (DF + GF)
Dark Chocolate Zucchini Brownies (DF + GF)
Tahini Swirl Brownies (DF + GF)
Peppermint Hot Cocoa Brownies (DF + GF)

Filed Under: Bars, Brownies, Dairy-free Tagged With: brownies, crackly brownies, crackly top, dairy free brownies, easy brownies, fudgy brownies, homemade brownies

Peppermint Hot Cocoa Brownies (DF + GF)

November 18, 2019 by Rachael Ng Leave a Comment

Peppermint Hot Cocoa Brownies

Peppermint Hot Cocoa Brownies

The weather is cooling down, the holidays are quickly approaching, and what’s better than a cozy mug of hot cocoa topped with marshmallows? Peppermint Hot Cocoa Brownies! These super rich chocolate brownies are flavored with peppermint extract and topped with a simple homemade peppermint marshmallow. In other words, forget about the hot cocoa (for tonight) and indulge in one of these festive brownies instead!

For this recipe I used my favorite base brownie recipe from Running with Spoons and paired it with a slightly altered version of Alton Brown’s Homemade Marshmallow Recipe. I’ve made marshmallows using a different recipe in the past and found myself disappointed with the taste. But this marshmallow topping has no funky gelatin flavor, isn’t too sweet, and has the perfect marshmallow texture! You can eat the brownies as-is or pop one in the microwave for a warm, gooey marshmallow brownie experience – this was my favorite way to eat these. And if you’re not a fan of peppermint, feel free to leave it out completely, replacing it with extra vanilla extract (or your extract of choice!).

Some of the ingredients I like for this recipe:

Coconut sugar is my go-to baking sweetener. It’s low GI, unrefined, and makes for a perfect substitute for white granulated sugar. And it tastes nothing like coconut! For a sweeter (less rich) brownie, feel free to use regular, white granulated sugar instead.

Chocolate chips (or chopped chocolate) lend moisture and lots of chocolate goodness to these brownies.

Eggs make for the perfect brownie texture. Trust me, I’ve tried multiple egg replacements in this recipe, and they do not work. So don’t even try.

Instant coffee granules are totally optional but will deepen the chocolate flavor and richness in the brownies. I highly recommend adding it if you’re looking for a rich brownie!

Arrowroot starch thickens the brownie batter while also keeping it free of grains and gluten – perfect for GF and non-GF eaters alike since the taste is undetectable!

White granulated sugar is necessary for the marshmallow topping! I don’t recommend any substitutes since this topping has been tested as-is and works as-is.

Agave makes for a better alternative to corn syrup, which is what most marshmallow recipes call for. It also has a very low GI, which is great considering the higher GI of the white sugar you’ll also be using.

More Chocolate Marshmallow Recipes

Marshmallow Hot Cocoa Cookies

Spicy Hot Cocoa Muffins

Rocky Road Brownie Cookies

Double Chocolate S’mores Cookies

Yield: 16 Brownies

Peppermint Hot Cocoa Brownies

Peppermint Hot Cocoa Brownies

Ultra rich and fudgy peppermint brownies topped with a layer of homemade peppermint marshmallow! The perfect treat for a cool, winter night!

Prep Time 1 hour
Cook Time 30 minutes
Additional Time 4 hours
Total Time 5 hours 30 minutes

Ingredients

Brownies

  • 1/3 cup coconut oil, measured as a solid (or 6 Tbsp olive oil)
  • 1 cup (175g) chocolate chips
  • 1 tsp instant coffee granules (optional)
  • 1/4 cup (20g) natural cocoa powder
  • 2 large eggs, room temp
  • 2/3 cup (110g) coconut sugar (or 150g white granulated sugar)
  • 1/2 tsp peppermint extract
  • 1/2 tsp vanilla extract
  • 1/2 tsp salt
  • 3 Tbsp (24g) corn starch (or arrowroot or tapioca starch)

Marshmallow

  • 6 Tbsp water, divided
  • 1 packet of gelatin powder
  • 2/3 cup (150g) white cane sugar
  • 3 Tbsp agave syrup
  • Pinch of salt
  • 1/8 tsp peppermint extract
  • 1/4 tsp vanilla extract

Instructions

Make the Brownie Base

  1. Preheat your oven to 350°F and prepare an 8x8" baking pan with non-stick spray. Line your pan with parchment paper by cutting one long strip for the bottom and two sides - fold over and trim the excess paper to edge of pan. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes.
  2. Meanwhile, in a microwave-safe bowl, melt together the oil and chocolate chips, stirring the mixture every 15 seconds until chips are melted. Stir in the instant coffee and cocoa powder; set aside.
  3. In the bowl of a stand mixer fitted with the whisk attachment, add the eggs and sugar. Whisk on medium-high speed until thick and light in color. Whisk in the peppermint and vanilla extracts. Gently fold the chocolate mixture into the sugar and eggs. Add the salt and cornstarch and gently mix until just combined.
  4. Pour batter into prepared baking dish and bake at 350°F for 17-23 minutes or until a toothpick inserted into the brownies comes out slightly gooey - you don't want to over bake! Allow the brownies to totally cool before making the marshmallow.

Make the Marshmallow

  1. In the bowl of a stand mixer fitted with the whisk attachment, add the gelatin and 3 Tbsp of the water. Give it a little stir and then allow it to thicken while you heat up your sugar.
  2. In a small saucepan, add the sugar, agave, salt, and the remaining 3 Tbsp of water. Gently swirl the pan to ensure sugar is totally saturated. Set heat to medium-high (or medium for a gas range) and bring the mixture to a boil. Use a candy thermometer to monitor the sugar's temperature. If your mixture begins to boil too high up the pan, you can use your thermometer to gently swirl the mixture back down or hold the pot up and over the heat. When the mixture reaches 240°F immediately remove from the heat.
  3. With your stand mixer running at low speed, slowly pour the hot sugar mixture into the gelatin. Turn the speed to high and whisk until mixture becomes white, thick, and fluffy. I like to wait until I see soft peaks. Immediately whisk in the peppermint and vanilla extracts.
  4. Pull the cooled brownies out the pan. Immediately spread the marshmallow over the brownies, using an offset icing spatula to spread and swirl it over the surface. Top with sprinkles, chocolate chips, or crushed peppermint candies.
  5. Allow marshmallow to set for at least 4 hours before slicing. For an easy, clean slice, I recommend running a sharp knife under HOT water, wiping clean with a towel, and then carefully slicing - you'll need to heat and carefully* wipe the knife between every slice (I used a thermos to hold the hot water, which allowed me to dip my knife each time). Slice into 9 or 16 brownies.
  6. Store leftovers in an airtight container at room temperature. I highly recommend popping a brownie into the microwave for a few seconds before enjoying!

*Be careful when wiping your knife - it's easy to accidentally slice your hand/fingers if you're holding the towel. I recommend setting the towel down and wiping.

Notes

Brownie recipe slightly adapted from Running with Spoons & Marshmallow recipe slightly adapted from Alton Brown

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • KitchenAid Stand Mixer
    KitchenAid Stand Mixer
  • Icing Spatula
    Icing Spatula
  • 8-Inch Square Glass Baking Dish
    8-Inch Square Glass Baking Dish

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 266Total Fat: 8gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 23mgSodium: 103mgCarbohydrates: 47gFiber: 1gSugar: 29gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe? I would love to see!

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: brownies with marshmallow topping, christmas brownies, dairy free brownies, gluten free brownies, holiday brownies, hot cocoa brownies, marshmallow brownies, mint brownies, peppermint brownies, peppermint hot cocoa brownies

Dark Chocolate Zucchini Brownies

August 19, 2019 by Rachael Ng 2 Comments

Fudgy and rich Dark Chocolate Zucchini Brownies topped with a sweet dark chocolate icing! These decadent squares are loaded with chocolate and the zucchini is undetectable!

Dark Chocolate Zucchini Brownies

Zucchini has to be one of my favorite add-ins to baked goods. Muffins, bread, and even cake can all be deliciously made with heaps of good-for-you zucchini! A green veggie in my desserts? Yep! Because who doesn’t want to feel a little bit better when indulging in something ooey gooey and ultra chocolatey?

These brownies are so decadent and fudgy, and with a thin layer of sweet dark chocolate frosting, you won’t be able to pass them up. And once you get the brownie-making method down, this recipe is really quite easy. The chocolate can be melted in the microwave, and if you have a stand mixer, the eggs and sugar can be left for a few minutes to whip while you shred your zucchini. Throw some extra chocolate chips into the batter for an irresistible triple chocolate brownie! 

Some of the Ingredients You’ll Need + Substitutions:

  • Chocolate chips are melted and added to the batter for a seriously fudgy brownie. I recommend semi-sweet chocolate chips.
  • Dutch process cocoa powder is darker in color and richer in flavor. Since there are no leavening agents in this recipe (baking soda, etc) you can also use regular cocoa powder in its place – your brownies just won’t be dark chocolate.
  • Eggs whip up with the sugar to create a fluffy batter which gives the brownies lift, negating the need for baking soda or powder. I haven’t tested this recipe with any egg alternatives.
  • Coconut sugar is an unrefined, low GI sugar. It tastes less sweet than white sugar, and makes for a great, better-for-you alternative. Feel free to use your favorite cane sugar instead – unrefined, white, or brown (lightly packed).
  • Arrowroot starch thickens the brownie batter and helps bind the brownies together. You can use cornstarch in its place.

More Zucchini Recipes:

Spiced Zucchini Cake

Healthier Zucchini Chocolate Chip Muffins

Gluten-Free Zucchini Chocolate Chip Muffins

Double Chocolate Zucchini Bread

Yield: 9-16 Brownies

Dark Chocolate Zucchini Brownies

Dark Chocolate Zucchini Brownies

Ultra fudgy brownies made with shredded zucchini and dark, Dutch-process cocoa powder. These chocolate-frosted squares are grain-free + dairy-free and totally irresistible!

Prep Time 30 minutes
Cook Time 35 minutes
Additional Time 1 hour
Total Time 2 hours 5 minutes

Ingredients

Brownies

  • 1 cup + 1/4 cup dairy-free chocolate chips, divided
  • 1/3 cup vegetable oil (I used olive oil)
  • 2 large eggs, room temp
  • 3/4 cup coconut sugar or cane sugar
  • 1/2 tsp vanilla extract
  • 2 Tbsp Dutch-process cocoa powder
  • 1/4 cup arrowroot starch (or cornstarch)
  • 1/2 tsp salt
  • 1 cup finely shredded zucchini, excess juice squeezed out (see Note 1)

Frosting

  • 1 1/2 cups powdered sugar
  • 2 Tbsp Dutch-process cocoa powder
  • 1 Tbsp plant-based butter (or refined coconut oil), melted
  • 2 Tbsp plant-based milk

Instructions

  1. Bring your eggs to room temperature by placing them in a glass of warm water for around 10 minutes. Preheat your oven to 350°F. Line an 8x8" pan or baking dish with non-stick spray and parchment paper - I like to cut my parchment paper into two long pieces, criss-crossing them in the middle.
  2. Melt together 1 cup of the chocolate chips with the plant-based butter/oil in the microwave or using the double boiler method; stir and set aside.
  3. In a stand mixer fitted with the whisk attachment, add the eggs and coconut sugar. Whisk on medium-high speed until the mixture becomes fluffy and light brown in color, adding the vanilla extract along the way.
  4. Gently fold the melted chocolate into the whisked egg mixture. Fold in the cocoa powder, arrowroot starch, and salt. Stir in the shredded zucchini and 1/4 cup of chocolate chips (optional) until combined.
  5. Bake brownies at 350°F for 30-35 minutes or until the center looks set. Allow brownies to cool for 10 minutes before making your frosting. In a small, microwave-safe bowl, combine the powdered sugar, cocoa powder, coconut oil or butter, and plant-based milk. Microwave the frosting until warm to the touch. Pour over warm brownies, tilting the pan until frosting is evenly distributed.
  6. Allow brownies to totally cool before slicing and serving. For clean cuts, use the excess parchment paper to remove the entire brownie square. Slice into 16 brownies, wiping your knife clean between each slice. Store leftovers in an airtight container at room temperature.

Notes

  1. Measure the shredded zucchini before squeezing out the excess juice. Finely shred your zucchini with the skin on. Place on a cheesecloth or paper towel and squeeze out and discard the juice.
  2. Dutch-process cocoa powder gives these brownies a richer, dark chocolate flavor. You can use regular cocoa powder, but the brownies won't be considered dark chocolate.

Nutrition Information:

Yield:

16

Serving Size:

1

Amount Per Serving: Calories: 169Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 25mgSodium: 99mgCarbohydrates: 25gFiber: 1gSugar: 23gProtein: 2g

calculated nutrition information may not always be accurate

© Rachael | Sugared & Stirred
Cuisine: American / Category: Brownies

Did you make this recipe?

Tag @sugaredandstirred on Instagram and hashtag #sugaredandstirred

Filed Under: Bars, Brownies, Dairy-free, Gluten-free, Grain-free Tagged With: dairy free brownies, fudgy brownies, gluten free brownies, grain free brownies, veggie brownies, zucchini brownies

  • « Go to Previous Page
  • Go to page 1
  • Go to page 2
  • Go to page 3
  • Go to page 4
  • Go to Next Page »

Primary Sidebar

Meet Rachael

Hi! I’m Rachael, a home baker who creates dairy-free, indulgent treats. As a sweets lover and former candy addict, I believe we shouldn’t have to give up everything we love in pursuit of wellness. That’s why I create delicious and approachable desserts that you can enjoy, in moderation, no matter your goals! Because, let’s face it, sometimes you just need a giant slice of frosted cake, sans guilt! Read More…

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Never miss a recipe!

Instagram

#ad Strawberry Coconut “Dirty Soda” = the best way to boost your ✨sparkling water✨
Calling it a Brownie Fruit “Pizza” may be controversial but *everyone* will love this frosted chewy brownie — thin and fudgy brownie baked in a pizza pan, topped with a chocolate cream cheese frosting, and adorned with your fave summer fruits. One of my personal top 5 🤎
It’s Friday night and you’re looking for an easy, no-chill cookie recipe 👀
Flavorful and fluffy Spiced Powdered Donuts are filled with cozy spices and dunked in a spiced powdered sugar — a total upgrade from store-bought 🤌🏼
This ultra sweet, brown sugar Penuche Frosting was a staple at grandma’s house. She’d save a little on a plate after frosting her sheet cake, and mom and I would eat it straight from the fridge with a spoon. Absolute ✨brown sugar✨ heaven.
Muddy Buddies or Puppy Chow?! Whatever you call it, my Double Chocolate Muddy Buddies are made to be richer in chocolate flavor (and less sweet!) thanks to the cocoa powder and bit of starch added to the powdered sugar coating ✨
Snappy, homemade Thin Mint Cookies — if you’re up for a challenge, these are fun to make and taste amazing straight from the fridge!! 🌿
Light and refreshing Cucumber Limeade with crisp cucumber, fresh-squeezed lime, and sweet agave syrup — on repeat alll summer 🥒✨
TGIF 🍻 Grab a stout and make this Chocolate Guinness Snack Cake!!

Top Recipes

  • Egg Yolk Chocolate Chip Cookie Bars
  • Double Chocolate S'mores Cookies
  • Brownie Sandwich Cookies with Peanut Butter Frosting (dairy-free)
  • Peanut Butter Swirl Brownie Pizza
  • Collagen Coconut Oil Chocolate Chip Cookies

Footer

Connect with Me

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest

Copyright © 2023 · Foodie Pro & The Genesis Framework

 

Loading Comments...