If I could make another name for this brownie recipe, it would be:
SUPER FCKING FUDGEY ALMOND BUTTER ZUCCHINI CRACK BROWNIES THAT TASTE LIKE GHIRARDELLI BROWNIES
BUT – I don’t think that title would have a good SEO score:/
I thought my mom spiked this brownie recipe with a Ghirardelli brownie mix because the batter ( and baked brownies ) tastes so good.
For food safety purposes, I don’t advocate for eating raw brownie batter, but… like… if you can resist not eating the entire batter, kudos to you. 😉
I used coconut sugar for the recipe trial #1. I love coconut sugar with all of my heart, but I wanted to put a no sugar sweetener in the recipe instead.
ENTER: monkfruit sweetener!
Since monkfruit sweetener isn’t sugar, it doesn’t spike your blood sugar or cause an energy crash and is diabetic friendly.
How amaze is that?!!
Also – each brownie has 4 grams of fiber and 6 grams of protein to keep you full AF !! No need to go for another brownie… other than the fact that it tastes so bomb. Never underestimate the power of a zucchini in baked goods – it gives it moisture that is TO DIE FOR!
Recipe
- 1 cup almond butter
- 1 zucchini grated
- 1 egg
- 1 tbsp vanilla extract
- ¾ cup monkfruit sugar substitute
- ½ cup cacao powder
- ½ tsp baking soda
- ½ cup dark chocolate chips
- pinch of salt
Instructions
- Preheat oven to 350°F
- Grease a 9×9 baking pan
- Wet ingredients: In a large bowl, mix almond butter, grated zucchini, egg, and vanilla extract. Set aside.
- Dry ingredients: Mix monkfruit, cacao powder, baking soda, and salt.
- Fold the wet mixture into the dry mixture until well combined
- Fold in dark chocolate chips
- Spread the batter evenly into prepared pan
- Bake 30-35 minutes
