So this week I did a lot of baking. I was a little stressed out this week, baking makes me feel better. It's a new thing.
Summer Squash has been on sale for a crazy deal at the farmer's market this week. Since I had such good luck with my squash bread I decided to try squash brownies.
But I wanted them to be a little healthier, particularly since I was covering them with frosting. So I used apple sauce instead of oil and subbed out half the flour for whole wheat flour.
I made two versions of this this week, one with regular refined white sugar and one with coconut sugar. My husband said her preferred the white sugar the palm sugar made it "too earthy tasting." So we are going with the basic, white, dollar store sugar recipe.
What you'll need:
1/2 cup unsweetened apple sauce
1 1/2 cups white sugar
2 tsp vanilla extract
1 cup unbleached all-purpose flour
1 cup whole wheat flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking soda
2 cups shredded summer squash (or zucchini) I used some I had shredded and previously frozen
6 tablespoons unsweetened cocoa powder
1/4 cup butter
2 cups confectioners' sugar
1/4 cup milk
1/2 teaspoon vanilla extract
Preheat your oven to 375 and have your greased pan ready.
In a bowl combine your apples sauce, sugar and vanilla. Add in your flour slowly and then add your squash and mix. The mix will look really dry. I assure you nothing is left out. You can add a couple more tablespoons apples sauce or water to thin it out if you want, but you don't need to.
Place the mix in your pan and bake for 20 minutes until they pass the knife test.
In a separate clean bowl whisk your cocoa and confectioner's sugar, add in your butter and milk and vanilla and continue to whisk.
Once the brownies are cooled cover with frosting and let set for 30 minutes.