No pictures, left my camera at school :( , but these brownie bites are made in a small pumpkin-shaped silicon mini-muffin pan - they turned out so cute, too!
1 cup flour
1/2 cup whole wheat flour (okay, it can all be white)
1 1/2 cup sugar
3/4 cup cocoa powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 banana, mashed, (or 1/3 cup light oil)
1 cup soymilk (reduce to 2/3 if using oil instead of banana)
2 Tablespoons cornstarch
2 teaspoons vanilla
Mix dry ingredients together. In a seperate bowl, mix cold water and cornstarch together then add it and the other wet ingredients to the dry and mix until smooth.
In the mini-muffin pans cook at 350 degrees for 8 - 9 minutes. If just making brownies, cook in greased 9 x 13-inch cake pan for 30 minutes.
Friday, October 17, 2008
This will probably be the last of my zucchini recipes for now as the growing season is over :( . And the picture is at work so ignore the books in the background . . .
3 cups flour (2 cups whole wheat, 1 white or other ratio)
2 teaspoons baking soda
1/4 teaspoon salt
1/2 cup cocoa powder (okay, I put in double that . . .)
1 1/2 cup suga
2 1/2 cups grated zucchini (~1 medium zucchini, or 2 small)
1 Tablespoon oil
1 cup soymilk
1 teaspoon peppermint extract
Mix all the dry ingredients together, then add zucchini and wet ingredients. Mix just until smooth.
Drop by tablespoonfuls onto greased cookie sheet and bake 12 minutes. I made my cookies giant like you find in expensive coffee shops so I dropped them by the 1/3 cupful. This increased cooking time by 1 1/2 minutes.
Variations: I added 1/2 a cup of smashed-up candy canes (or star mints would work). Or if you don't like mint, I'm sure vanilla would be just fine instead :)