Zutaten für Rocky Road Zucchini Brownies
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Zubereitung von Rocky Road Zucchini Brownies
- Preheat oven to 325°F (160°C).
- Grease and flour an 8x12 inch baking pan.
- In a large bowl, cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated Splenda until light and fluffy.
- Beat in 4 large eggs, one at a time, then stir in 2 teaspoons vanilla extract.
- In a separate bowl, whisk together 2 cups all-purpose flour, ½ cup unsweetened cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in 2 cups grated zucchini, 1 cup chopped walnuts or pecans, and 1 cup mini marshmallows.
- Pour batter into the prepared pan and spread evenly.
- Place the baking pan in a larger roasting pan. Pour enough hot water into the roasting pan to come halfway up the sides of the brownie pan (this creates a water bath for even baking).
- Bake for 30-40 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs.
- Let cool completely before cutting and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
108g
Fat
10g
Carbs
15g
