OK, bear with me here. My thinking is that if you can smuggle zucchini into a brownie, you could do the same with broccoli, right? So I gave it a whirl, and I must admit I could see and taste the broccoli in them, as could my sister, and we all had a good laugh about it. But then the boys (5 and 7) asked for some, and they thought they were the bomb. They asked for seconds, and more the next day. I was certain at any moment one would find a chunk of broccoli and the jig would be up, but no – soon the entire pan was gone, and no one said a word. Hmmm.
So – were they a success? I suppose so, even though I probably wouldn’t nibble on one myself – these brownies may not be for everyone, but they passed this particular little boy test. Next time (if there is a next time) I might cook the broccoli first to soften it up, but I wanted to retain as many nutrients as possible. This is our standard zucchini brownie recipe and it’s quite wonderful, if you want to forego the broccoli and use zucchini instead, you might want to eat them, too.
Chocolate Chip Broccoli Brownies
Because zucchini has more moisture, up the flour to 1 cup if you use it instead of broccoli.
3/4 cup all-purpose flour
1/2 cup cocoa
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, melted
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1 tsp. vanilla
1 scant cup very finely chopped broccoli florets (mostly the tops) or a packed cup grated raw, unpeeled zucchini (1 medium)
1/2 cup chocolate chips
Preheat oven to 350°F.
In a large bowl, combine flour, cocoa, baking powder and salt; set aside.
In a medium bowl, stir together melted butter, sugar, brown sugar, eggs and vanilla until smooth. Add the egg mixture to the flour mixture and stir by hand until almost combined; add broccoli and chocolate chips and stir just until blended.
Pour into an 8” x 8” pan that has been sprayed with nonstick spray. Bake for 25-30 minutes, until the edges are springy to the touch but the middle is still slightly soft — a slight indentation should be left when touched. Do not overbake! Cool in the pan on a wire rack or eat warm, straight from the pan.
Makes 12 brownies.