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    Home » Recipes » Desserts

    Chocolate Zucchini Brownies Recipe

    UPDATED Mar 21, 2019 · PUBLISHED May 24, 2018 BY Marjory Pilley · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    Zucchini Brownies Recipe Pin

    Chocolate Zucchini Brownies have a vegetable hiding inside, but you'd never know it! This recipe is naturally vegan, fudgy, healthy and delicious.

    They're moist and have a rich chocolate taste! We love the magic of zucchini shreds so much in this recipe that we used them in Death by Chocolate Zucchini Muffins and Healthy Zucchini Muffins too.

    Go ahead and indulge in one before dinner. You're eating vegetables after all. 🙂

    stack of Zucchini Brownies

    In case it's not obvious from posts on zucchini noodle alfredo or zucchini chips from the microwave, we're a little obsessed with this vegetable. It can do just about anything!

    National Zucchini Day, happens to be on August 8th, but don't wait to try these!

    Tips to Make Chocolate Zucchini Brownies

    Making these brownies isn't much different than making a traditional one, except that zucchini shreds are added and the result is a very moist and delicious treat! There's a video recap just before the recipe instructions.

    Zucchini Brownie Batter Ingredients

    To make the batter:

    Bowl 1: Mix together sugar, canola oil and vanilla extract until well-combined and crumbly. We used a combination of sugar and a stevia blend in order to keep with the healthy theme of this brownie.

    We've also used olive oil instead of canola oil. It works!

    Bowl 2: Combine flour, cocoa powder, baking soda and salt.

    We used unbleached all-purpose flour to make the zucchini brownies pictured. We use whole wheat pastry flour these days.

    Combine: Stir the sugar mixture into the flour mixture. It will have a crumbly texture as shown in the picture below. It won't feel like regular brownie batter at this point.

    In case you're wondering, one bowl can be used instead of two. We find that the ingredients are more evenly distributed when we do it this way.

    Zucchini brownie dry ingredients

    Prepping the Zucchini Shreds

    Grate a zucchini, skin and all, until you have two cups of shreds. We used one pretty large zucchini and had some leftover. If this happens to you, make Zucchini Egg Muffins or Zucchini Fritters with Feta!

    Unlike other recipes, a little moisture is a good thing. There's no need to press out extra wetness. Usually.

    Use a large-holed grater for the best results. If a small-holed grater is used, you might need to because you'll end up with more water.

    Grated Zucchini

    What should the batter look like?

    It's an important question so we are pausing to talk about it and view a picture! The batter will be thick.

    Fold the zucchini into the flour and sugar mixture and stir until distributed throughout. The batter becomes wetter as the zucchini shreds are incorporated. So, stir well.

    If for some reason the batter is just too thick, then add a teaspoon of water.

    Scrape it into a baking dish. Have faith. A magical process occurs during the cooking process transforming the final product to a moist and chewy brownie.

    Zucchini brownies ready to bake

    These chocolate zucchini brownies are the real deal. They are vegan, healthy and delicious. And, you can't taste the zucchini, despite what one of my darling daughters might tell you!

    baked chocolate Zucchini brownies

    Video of How to Make Zucchini Brownies

    There's no better way to eat your veggies than with these chocolate zucchini brownies.

     

     

    vegan Zucchini Brownies in a stack

    Please rate this recipe if you make it and tag @DinnerMom or #DinnerMom on social media. We love to see what you are cooking up!

    Zucchini Brownies

    Chocolate Zucchini Brownies

    Chocolate Zucchini Brownies are amazing! This naturally vegan recipe is fudgy, healthy and delicious. You'll never know there's a vegetable hiding inside.
    4.53 from 19 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 12 servings
    Calories: 220kcal
    Author: Marjory Pilley

    Ingredients

    • ½ cup canola oil or olive oil
    • ¾ cups Stevia Blend (to equal approx. 1 AND ¼ cup sugar)
    • 2 teaspoons vanilla extract
    • 2 cups whole wheat pastry flour or all-purpose unbleached flour
    • ½ cup cocoa powder unsweetened
    • 1 ½ teaspoons baking soda
    • 1 teaspoon salt
    • 1 large zucchini or 2 cups of shreds

    Instructions

    • Preheat oven to 350 degrees F.
    • Thoroughly combine oil, sugar and vanilla extract in a bowl.
    • Combine flour, cocoa, baking soda and salt in a separate bowl.
    • Combine sugar mixture and flour mixture. The batter is crumbly.
    • Grate zucchini and measure 2 cups of shreds. 
    • Stir zucchini shreds into batter until thoroughly incorporated. Batter should be moist and thick.
    • Scrape batter into an 8 x 11 baking dish.
    • Bake for approximately 25-30 minutes or until the brownie is fairly firm and begins to pull from the sides of the pan.
    • Allow brownies to cool before enjoying.

    Notes

    Variations: Add ½ cup chopped nuts or chocolate chips.
     
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    Nutrition

    Calories: 220kcal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 333mg | Potassium: 181mg | Fiber: 3g | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 3.7mg | Calcium: 15mg | Iron: 1.3mg
    Nutritional and Food Safety Disclaimer

    This recipe was adapted from a recipe found on AllRecipes.

    Healthy Zucchini Brownies Recipe in a stack

     

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    Reader Interactions

    Comments

    1. Cat

      August 08, 2013 at 3:43 pm

      Hehe yummy! 🙂

      Reply
    2. nini

      August 13, 2013 at 8:23 am

      Deeelicious , yet nutritious, moist mouthful of heaven!
      Thanks for sharing!!!

      Reply
    3. Kat

      August 14, 2013 at 10:35 am

      Are there any nutrition facts/calorie info for this? Just curious.

      Reply
      • Marjory

        August 14, 2013 at 11:16 am

        Hi! Unfortunately I don't have any nutritional information. But, using a stevia blend reduces the amount of refined sugar...and it does have zucchini in it! Thanks for reading.

        Reply
        • Danielle

          July 27, 2014 at 7:45 pm

          I just did the nutritional info on these in MyFitness Pal. 222 calories based on 16 servings. 7.8 fat, 35.8 carbs, 3.8 protein. Someone else commented you could change half out of the oil for unsweetened applesauce and half the flour with whole wheat flour too. That could help reduce calories too! Can't wait to try these! Thanks!

          Reply
          • Marjory

            July 27, 2014 at 9:29 pm

            Thanks for sharing these great tips!

            Reply
    4. Melinda

      August 15, 2013 at 9:46 pm

      I just made these and they are sooooo good!!

      Reply
      • Marjory

        August 16, 2013 at 8:55 am

        Yay! I'm so glad you liked them!

        Reply
    5. Shannon

      August 19, 2013 at 12:50 pm

      These are great. I made them healthier by replacing half the oil with applesauce, half the flour with whole wheat flour and half the sugar with Splenda for baking.

      Reply
      • Marjory

        August 19, 2013 at 8:23 pm

        Thanks for sharing the healthy tips!

        Reply
    6. Jasmine

      July 15, 2014 at 12:34 am

      Hello, i really want to try this recipe, will it make a big difference if i use bleached flour as opposed to un-bleached flour?

      Reply
      • Marjory

        July 17, 2014 at 12:09 am

        Hi! It should work out fine with all purpose flour too.

        Reply
        • April von

          May 14, 2019 at 4:05 am

          I just love everyone’s love for great food and for learning to use zucchini in a whole new way ... I grow zucchini and just have so much I do not know what to do with all of them most times except give them away . Thank you all ♥️

          Reply
          • Marjory Pilley

            May 14, 2019 at 10:10 am

            Sounds heavenly! I bet you have some wonderful ways to prepare it!

            Reply
            • April von

              May 14, 2019 at 8:33 pm

              I use shredded zucchini in my meatballs ,it makes them incredibly tender and moist ! And guess what moms ... if you have a hard time getting the kids to eat veggies ,this is the best way to hide them .❤️

            • Marjory Pilley

              May 15, 2019 at 7:47 am

              Genius! I'm a meatloaf muffin fanatic...I'm going to try it in a version of those!

    7. Stephanie

      July 22, 2014 at 3:21 pm

      There were really yummy. Just go done making them with my boys. They are pretty picky, but gave them a definite thumbs up! "Mom you can't even taste the zucchini!" was what I kept hearing. Thanks for sharing.

      Reply
      • Marjory

        July 22, 2014 at 3:29 pm

        I'm so glad everyone liked them!

        Reply
    8. Denise

      July 26, 2014 at 8:53 pm

      Has anyone tried feeding the finished results? I was wondering if I could make a few batches, freeze, and enjoy later.

      Reply
      • Marjory

        July 27, 2014 at 8:33 am

        I have not tried freezing these...but, I think it's definitely worth a try!

        Reply
    9. Danielle

      August 02, 2014 at 6:22 pm

      These were delicious! I would never know they were vegan I was suprised the texture was perfect, and would never know they have zucchini in them! I followed the recipe pretty much exact (I used veggie oil instead of canola). Next time I might try whole wheat flour and coconut oil and add some type of nuts.

      Reply
      • Marjory

        August 02, 2014 at 9:30 pm

        Thanks for your feedback. Love your ideas for making them even healthier!

        Reply
    10. Shandeb

      August 10, 2014 at 9:45 am

      Brava ! I hate most veggies and of course that's all I'm _supposed_ to eat. Could I grate the zuke and add it to soup or into a spaghetti tomato sauce to have with pasta? Also what spices go with zukes',please?
      Thank you for your great creative ideas . I need lots of help learning to cook 😉

      Reply
      • Marjory

        August 11, 2014 at 4:47 pm

        Thanks for stopping by! Grated zucchini is awesome in soup and can act like pasta too! As for spices, it depends what you are using it for. If you are using it in spaghetti, a little oregano might be nice. But, I usually just sprinkle with a little salt and pepper.

        Reply
      • Heidi

        August 16, 2014 at 11:29 pm

        I love zucchini with basil. I sliced some really thin the other night and put them on homemade pizza. You can cut them in half lengthwise and scoop them out a little (just the seeds) then fill with meat, sauce and cheese then bake. There are a ton of recipes online for zucchini. I used a bunch the other day with a jar of last year's apple butter to make a bread. Good luck and have fun experimenting!

        By the way, my batch just went in the oven. I always sub coconut oil nowadays and am excited to eat one. I also realized after I started that I am out of baking soda so I did a 1:4 baking powder substitution. I think they are going to survive the alterations just fine 😉

        Reply
        • Marjory

          August 18, 2014 at 7:53 am

          Sounds like a delicious way to enjoy zucchini! Thanks so much for your comments!

          Reply
    11. elisa

      August 12, 2014 at 11:12 am

      hi there,

      how can I make this recipe gluten free. thanks

      Reply
      • Marjory

        August 12, 2014 at 2:46 pm

        You should be able to replace the flour with a gluten-free type, such as the one Bob's Red Mill makes. Thanks for your question! I hope that helps.

        Reply
    12. ada

      August 14, 2014 at 8:53 am

      Thanks for sharing. I made these last night in celebration of surviving day 20 of a 22 day Vegan Challenge! I cut back on the sugar and oil a bit and they were very tasty. I will make these again and again.

      Reply
      • Marjory

        August 14, 2014 at 8:54 am

        Congrats on your challenge! Thanks for your comment.

        Reply
    13. KC

      August 18, 2014 at 12:04 am

      These are my new favorite vegan brownie recipe! Thank you!

      Reply
      • Marjory

        August 18, 2014 at 7:52 am

        I'm so glad you liked them!!!

        Reply
    14. Robyn

      August 21, 2014 at 8:32 pm

      I made these today - I used 1/4 cup coconut oil & 1/4 cup applesauce in place of the canola oil & I had to add a few Tablespoons of almond milk (because I think I squeezed out too much liquid from my zucchini), but they turned out really moist & delicious. Mine were more cake-like (probably because of the applesauce), so I added a simple glaze of powdered sugar, vanilla, milk, & a tad of butter. So good! My husband & kids didn't even notice the zucchini. I will be keeping this recipe & making these again! Thanks!

      Reply
      • Marjory

        August 22, 2014 at 5:59 am

        Thanks so much for your feedback. Your changes sounds fabulous and I'm craving some brownies now. 🙂

        Reply
        • Maria

          September 22, 2017 at 7:41 pm

          5 stars
          Did you squezzee your zuchinni?
          I ma ready to Make them but it doesn't specify
          Thanks

          Reply
          • Marjory

            September 25, 2017 at 9:27 am

            Hi! Blot dry, but you don't need to squeeze it dry. Thanks for your question and I hope you enjoyed them!

            Reply
    15. Rannie

      August 27, 2014 at 5:36 pm

      Omg!!!! I don't need to search another recipe for chewy brownies!!! This is it! I was a bit skeptical because the batter was too crumbly looking texture but I didn't need to worry about that at all!! It came out perfect chewy inside and crunch outside brownies!!! Thank you for sharing!!!!

      Reply
      • Marjory

        August 27, 2014 at 6:49 pm

        thanks for your comment. I think I was skeptical the first time I used zucchini in a dessert...but, now it is my favorite brownie!

        Reply
    16. rebecca

      September 10, 2014 at 11:38 pm

      These were so good! My whole family loved them. I did make some changes. I added applesauce instead of oil, 1/4 cup flax seed with the flour, 3/4 cup cocoa since I like extra chocolate, 1/2 cup chocolate chips, 1 egg since I have chickens and needed to use them, and 1 cup rhubarb since I have an abundance of that too. They were chocolaty with bites of tart rhubarb. Didn't even know the squash was there. They were more cake like than brownie like but delicious.

      Reply
      • Marjory

        September 11, 2014 at 11:49 am

        Wow! Love your version. Thanks for sharing!

        Reply
    17. Laura

      September 20, 2014 at 8:08 pm

      Great recipe! Will definitely make it again! Thanks for sharing!

      Reply
      • Marjory

        September 21, 2014 at 10:00 am

        I'm so glad you liked it! 🙂

        Reply
    18. Sandra

      April 30, 2015 at 9:40 pm

      Not sure why I didn't have as great a success as the other people here. Once I had all of my ingredients mixed together (zucchini included) it wasn't nearly as thick & moist. It would ball up if you pushed it together, very crumbly like step 1. I thought maybe I had missed an ingredient or mixed up a measurement but I didn't find any. I ended up adding a bit more oil and zucchini to get a little more moisture but it didn't seem to help.

      I'm a novice baker so I figured I'd trust the recipe and throw it in the oven. It did come out nicely but not like a brownie, more cake-like. It also isn't nearly as sweet as if I had used regular sugar (instead of the modified stevia amount).

      Still pretty tasty when all is said and done (definitely can't tell there's zucchini in it!); I was just wondering if anyone had any feedback that might lead me in the right direction!

      Reply
      • Marjory

        May 02, 2015 at 9:18 am

        Hi there! It's really hard to tell what might have happened. The zucchini usually adds lots of moisture. I wonder if your measurement for zucchini shreds was different...it sounds like it was a good idea to add more shreds. 🙂

        Reply
    19. Meg

      July 08, 2015 at 9:50 pm

      I LOVE these brownies! They always seem to take a bit longer than posted to bake for me, but I love I them! I typically add less sugar and add raw honey to sweeten. I like the idea of doing applesauce in place of some oil too! One question, how should they be stored? Fridge or counter?

      Reply
      • Marjory

        July 09, 2015 at 8:14 am

        Thanks so much for comments. Love your substitutions. I store them in refrigerator...when I have any leftover!

        Reply
    20. Oscar

      December 17, 2015 at 10:44 am

      5 stars
      So glad I found this recipe, it's genius!
      Just made it and the brownies are seriously delicious.
      A big thanks and greetings from Germany!

      Reply
      • Marjory

        December 17, 2015 at 11:27 am

        I am thrilled that you found me all the way from Germany and that you liked the recipe! Cheers!

        Reply
    21. b

      August 08, 2016 at 11:38 am

      4 stars
      Yummy...eventually! After mixing all the ingredients, my 'batter' was super dry it wouldn't even come together. I did not squeeze out any moisture from the zucchini. Maybe if I let it sit for a while the zucchini would have moistened the batter? SO, I added about 1/4 cup of applesauce (actually one squeezable unsweetened applesauce pouch), and that was the perfect addition to make my mix an actual batter. I was a bit worried I would feel/taste the zucchini as there was a lot in the batter, but the end result was a super moist brownie that my 3 and 7 year old (and I) devoured!! My husband thought it was a bit too moist, but he didn't let it cool before he ate the first piece. I'm keeping recipe to definitely make again!! Thank you!!

      Reply
      • Marjory

        August 22, 2016 at 12:51 pm

        Great tip! Thanks for sharing.

        Reply
    22. C

      August 22, 2016 at 9:37 pm

      I've made these twice and they don't cook either time. I even left them in 10 extra minutes and it's completely raw. It must need a higher temp or significantly longer cook time.

      Reply
      • Marjory

        August 27, 2016 at 1:09 pm

        I'm so sorry. Could the zucchini still have a lot of liquid in then shreds?

        Reply
    23. cathie

      August 25, 2016 at 1:21 pm

      i added an avacado and it was yummy!

      Reply
      • Marjory

        August 27, 2016 at 1:07 pm

        I can't wait to try this! 🙂

        Reply
    24. Maggie

      August 06, 2017 at 3:53 pm

      5 stars
      These were so yummy. Moist and chocolately, plus I even had veggies! A win-win for all eaters. I brought these to a party and everyone raved. I didn't tell them there were zucchini in them. My secret. Delicious. I think these might be added to my tailgate parties.

      Reply
    25. Becca

      August 08, 2017 at 6:03 am

      4 stars
      I tried these and they were good. Mine turned out to be more of a cake than brownies but the receipt was still good!

      Reply
      • Marjory

        August 08, 2017 at 8:18 am

        I'm so glad you enjoyed them! 🙂

        Reply
    26. April

      May 24, 2018 at 3:07 pm

      5 stars
      I've been wanting to try a zucchini brownie recipe. I think I just found the one!

      Reply
      • Marjory

        May 25, 2018 at 7:27 am

        Enjoy!

        Reply
    27. michele

      May 24, 2018 at 8:32 pm

      5 stars
      These were so good... and perfect timing as I had leftover zucchini from my chicken noodle dinner last night! I hope these make it to the weekend.... but I seriously cant quit eating them!

      Reply
      • Marjory

        May 25, 2018 at 7:26 am

        I'm glad you enjoyed them! They never last long at our house either.

        Reply
    28. Candy

      June 28, 2018 at 12:14 pm

      5 stars
      We loved the brownies, took some to work and the were gone in no time. Thank you for sharing your recipe.

      Reply
      • Marjory

        July 01, 2018 at 8:10 am

        I'm so glad you enjoyed it!

        Reply
    29. Michelle

      July 05, 2018 at 11:00 pm

      I don't understand the reviews. I wasted time and energy on something I wanted to take to a special event and I'm so glad I tasted them first. SO bitter...did not even taste like a dessert. Coukd not even taste much chocolate flavour either. I literally had to throw them out. I used the 1/4 sugar as I don't use stevia.

      Reply
      • Marjory

        July 06, 2018 at 6:57 am

        Hi! It calls for 1 and 1/4 cup regular sugar. I'm so sorry they didn't work out.

        Reply
      • DanDan

        November 20, 2018 at 11:34 am

        Hi Michelle,
        I unfortunately had the same result. I also made them for an event and threw them in the bin. The texture was perfect, I had to bake for a little longer (maybe my zucchini's had more liquid in them), they looked fabulous.
        BUT, they had absolutely no taste. I followed the recipe exactly. I chalk it up to perhaps we just have different palates and mine doesn't work for this recipe.

        Reply
        • Marjory

          November 24, 2018 at 7:13 am

          Hello! I'm so sorry they didn't work out for you. Is it possible that you did not use the full amount of sugar (it calls for 1 AND 1/4 cup of regular sugar or the equivalent of a sugar substitute?)

          Reply
    30. JulieD

      July 06, 2018 at 8:20 pm

      5 stars
      Wow! I’d never made zucchini baked goods before. I’m so happy I found this recipe! Holy Moley! I will make these weekly as the zucchini continues to roll in. I used EVOO, 1 cup of sugar and added an egg. I’m not vegan. This is a keeper recipe. Can not wait to try all the variation ideas. Kudos!

      Reply
      • Marjory

        July 07, 2018 at 7:35 am

        Yay! I'm so glad you enjoyed it! and yes...it is fantastic with olive oil! We've been doing that too lately! Thanks for tip!

        Reply
    31. Anupa

      July 31, 2018 at 10:22 pm

      5 stars
      This recipe turns out amazing! I literally threw everything together and mixed it and baked it. I substituted 1/2 cup flour for almond flour and it is still amazing. Thank you!

      Reply
      • Marjory

        August 01, 2018 at 8:40 am

        Thanks for your comment! So good to know that it works with almond flour!!!

        Reply
    32. Patty

      August 06, 2018 at 12:20 pm

      5 stars
      Making the second batch of these in two days! First one fed to "old" men at work. Loved seeing their faces after I told them they were filled with zucchini and vegan! 🙂 Everyone loved them! So now making a batch for home. These are perfect for using up all the summer zucchini!

      Reply
      • Marjory

        August 07, 2018 at 7:31 am

        Made my day!!! 🙂 So glad you're enjoying them!!!

        Reply
    33. Ajs

      August 29, 2018 at 7:14 pm

      2 stars
      Very dry and crumbly. Not fudgy at all. Not surprising as there I no liquid other than the zucchini.

      Reply
      • Marjory

        September 03, 2018 at 7:47 am

        Don't forget to add the oil!!!

        Reply
    34. melissa

      October 07, 2018 at 11:53 am

      Can you make these with coconut flour?

      Reply
      • Marjory

        October 08, 2018 at 8:17 am

        Hi! I've never made zucchini brownies with that substitution. You would need to use much less coconut flour. I believe the substitution is about 1/3 cup coconut to replace 1 cup of flour. Good luck and please write back if you give it a try!

        Reply
    35. Jennifer

      March 07, 2019 at 6:00 am

      This recipe is an absolute keeper! Thank you for sharing, Marjory. I do honestly believe the brownies were much better post refrigeration.

      Reply
      • Marjory

        March 07, 2019 at 8:19 am

        I'm so glad you enjoyed them!

        Reply
    36. Nicolle

      March 24, 2019 at 6:57 pm

      1 star
      These did not come out well for me. The sugar never completely dissolved and it was too sweet. It needs an egg or other moisture. The top still looked like a crumbled mess after baked. They were fudgy though.

      Reply
      • Marjory

        March 28, 2019 at 8:48 am

        I'm so sorry that they didn't work out for you! An egg can definitely be added to the recipe. However, it seems like something may have been off because we make without egg all the time without any issue. Perhaps too much zucchini?...Would be happy to help you troubleshoot if you decide to make it again.

        Reply
    37. Brittney

      July 30, 2019 at 10:44 am

      5 stars
      What a pleasant surprise! My fiance and I are new vegetarians and are trying to be more aware of what we feed our bodies and sometimes that means our sweet tooth goes unsatisfied. I was so excited when these came out of the oven looking and tasting like delicious brownies. The zucchini doesn't make the texture weird or crunchy, it makes it gooey and delicious. I made these with all-purpose whole wheat flour and olive oil and had to add a little warm water to the batter to make everything come together. Thank you for sharing this great recipe :)!

      Reply
      • Marjory Pilley

        July 30, 2019 at 10:56 am

        I'm so glad you enjoyed it! Love the olive oil tip!

        Reply
    38. Sonya

      August 30, 2019 at 3:37 pm

      These are Delish!!! I did alter the recipe a bit... I traded out the canola oil with coconut oil and the stevia for coconut sugar and used 100% whole wheat flour...Yum!!! Definitely making this one again!!

      Reply
      • Marjory Pilley

        August 31, 2019 at 1:38 pm

        So glad you enjoyed them!

        Reply
    39. Tina

      July 21, 2020 at 12:28 pm

      5 stars
      For those with gluten allergies/sensitivity, substitute gluten free flour blend.

      Reply
      • Marjory Pilley

        July 21, 2020 at 12:56 pm

        Thanks so much for sharing that tip!

        Reply
    40. Joyce

      August 16, 2020 at 7:38 pm

      5 stars
      So rich and moist! I will definitely make these again.

      Reply
    41. Vikki

      September 16, 2020 at 11:52 pm

      5 stars
      Definitely chocolatey and moist! My family loved them! However, I must have done something wrong, as the texture was more cake than fudgy brownie. Didn’t really matter; the result was delicious!

      Reply
    42. Lori

      October 07, 2020 at 9:50 pm

      5 stars
      The best, most delicious moist brownies I’ve ever made!

      Reply
    43. Susan B

      September 25, 2021 at 1:04 pm

      5 stars
      These are so good and we’re perfect for my group with allergies. They’re nut free, dairy free, no eggs, and my group of teens loved them!

      Reply
      • Marjory Pilley

        September 26, 2021 at 9:55 am

        I'm so glad you enjoyed them!

        Reply

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    • Crustless Asparagus Quiche {Low-carb, Gluten-free}
    • Easy Stuffed Mushrooms with Cream Cheese
    • Sautéed Baby Carrots with Garlic
    • Argentine Shrimp Scampi Recipe

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