Zucchini – Brownies
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 150 g mararine or butter
- 80 g dark chocolate
- 4 egg (s)
- 180 g suar
- 1 packet vanilla sugar (or half a vanilla pod)
- 2 tablespoon amaretto
- 100 g almond (s), rated
- 300 g zucchini, peeled and finely rated
- 200 g flour
- 2 teaspoons, leveled baking powder
- Tbsp apricot jam
- 200 g marzipan, rolled out to half the size a tray
- Powdered sugar or chocolate icing
Print Recipe
Pin Recipe Instructions
- The amount is for a baking tray of approx. 38 x 33 cm (normal oven tray) Melt the chocolate and margarine / butter together, allow to cool. Mix eggs, sugar and vanilla sugar until frothy. Add the cooled chocolate mass and the amaretto, mix. Fold in the almond and zucchini (squeeze out the juice and pour away), then add the flour and mix everything well. Place the dough on a baking sheet lined with baking paper, smooth it out, bake at 170 ° for approx. 30 minutes (stick test). Remove, let cool, then cut in half. Spread the jam on one half, place the rolled out marzipan on top, and put the other half on top. Cut into cubes, done. Dust with powdered sugar or cover with chocolate icing, if desired. You can use bitter almond oil instead of amaretto. Also tastes empty, then maybe use a smaller tray so that the brownies are taller.
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