Recipes: Desserts

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Rich Vegan Brownies

Recipe submitted by Kim V. of Caldwell, NJ, for the Mambolicious Recipe Contest 2009.


  • 2 cups finely grated zucchini (choose thin zucchini, not large and fat)
  • 1 cup raw agave nectar
  • 3/4 cup oil
  • 2 tsp. pure vanilla extract
  • 2 cups ground barley flour
  • 1/2 cup unsweetened Equal Exchange Baking Cocoa
  • 1 1/2 tsp. baking soda
  • 1 tsp. sea salt
  • 2 cups mini vegan chocolate chips
  • Cooking spray
  1. Preheat oven to 350 degrees. Spray a 9 x 13 glass baking dish with cooking spray and set aside.
  2. Whisk together the agave, oil and vanilla until well combined.
  3. Slice the ends off of the zucchini. Using the smallest holes on a box grater, grate the zucchini. Add the zucchini into the agave mixture, stirring well to combine.
  4. In a separate bowl, sift together the flour, cocoa, salt and baking soda.
  5. Gradually add the sifted flour mixture into the agave mixture, stirring only until dry ingredients are moistened and incorporated. Gently fold in the mini chocolate chips.
  6. Spread the batter into the prepared baking dish. Smooth the batter with a rubber spatula.
  7. Bake for 30 minutes on the center rack of the oven. Allow the brownies to cool for at least 20 minutes before cutting.
  8. Note: These brownies are actully better after a day of resting. Simply cover the cooled baking dish with plastic wrap and store at room temperature.

Servings: 12

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