Making decadent chocolate zucchini brownies that cover double stuff Oreo’s that are nestled over a layer of zucchini chocolate chip cookies is my new favorite thing to do.
Zucchini Slutty Brownies
Ingredients
Zucchini Brownie
- ¼ cup vegetable oil
- ¾ cup granulated sugar
- 1 teaspoon McCormick® vanilla extract
- 1 cup all-purpose flour
- ¼ cup unsweetened cocoa powder
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup zucchini, finely grated and drained
Zucchini Chocolate Chip Cookies
- ½ cup (1 stick / 113 g) butter, room temperature
- 1 cup granulated sugar
- 1 large egg, beaten
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 cup zucchini, finely grated and drained
- 1 cup semi-sweet chocolate chips
- 16 Oreo cookies, or as many as you need to fit your pan
Instructions
Zucchini Brownie
- In a large bowl, mix together the oil, sugar, and vanilla until well blended.
- Combine the flour, cocoa, baking soda and salt. Stir into the oil mixture.
- Fold in the zucchini.
Zucchini Chocolate Chip Cookies
- In the bowl of your stand mixer, cream your butter and sugar together until light and fluffy.
- With the mixer on low, add the egg.
- Turn mixer off and add in flour, baking soda, and salt into the butter mixture. Turn the mixer on low and allow it to incorporate ingredients. Remove when dough has almost come together, about 30 seconds to 1- minute later. It will be very dry.
- Remove bowl from mixer and add in zucchini and chocolate chips. Stir by hand until combined.
Assembly
- Prepare a 9×9 inch square pan with baking spray and/or parchment. If you have a springform pan that is great.
- Prepare cookie dough (and chill) then prepare brownie batter.
- Cover bottom of pan with chocolate chip cookie dough. If dough is chilled, you can flatten it with a drinking glass to ensure an even layer. (If dough is room temperature it should be easily spreadable with your hand.)
- Place Oreo’s on top of cookie dough. Get as many as you can into the pan without overlapping.
- Pour brownie batter over Oreo’s and cookie dough.
- Bake for 30-45 minutes at 350°F, or until center is not raw.
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
Telling people what they are called is not.
I first saw these, just like so many millions of people in the world, was completely fascinated. First by the name (which totally made me wince), then by the recipe. They have been around for 5 years now and I have to admit, the idea of this recipe has really grown on me.
I mean, really. Chocolate brownie. Oreo. Chocolate chip cookie. It’s kinda the most perfectest thing ever!
But! I happen to have 37,456 zucchini, so I decided to make it a ZUCCHINI dessert.
Trust me. It’s still amazing. Seriously amazing. And because it has those fabulous little green specks in there I am somehow tricked into thinking that they aren’t as bad for me.
Here is a little video on how I made it:
Tips & Tricks:
Chilling the zucchini chocolate chip dough for at least 15 minutes is a fun way to boost flavor.
I like a fine grate on my zucchini with the green skin on. If you do not want anyone to know there is zucchini in this recipe, simply peel zucchini prior to grating.
Baking times can vary greatly, so be sure to keep an eye on your zucchini slutty brownies! I started checking at 30 minutes. The goal is to make sure the center is not wobbly and that an inserted toothpick (or knife) is removed mostly clean. You don’t want a lot of raw batter sticking to the toothpick, but a little ooey-gooey is GREAT.
Brownie recipe adapted from allrecipes.com and cookie recipe adapted from food.com.
The zucchini brownie recipe and the zucchini chocolate chip cookie recipe are also fabulous on their own. 🙂
Holy smokes!! So much deliciousness in these brownies! I’m in total love!
Ohmygod. *faints*
Veggies have never looked better! Love these brownie!
I am at a loss. Heard of these before but somehow the zucchini makes them seem a bit lighter…less likely to give me the sugar shakes. It’s probably not true but a girl can dream
I love the last 3 recipes that I viewed of Yours. I cannot wait to get baking. I love Your narratives.
So the zucchini makes these healthy, right?? 🙂
Totally! 🙂
I was excited to make this recipe, and was in the middle of making it when I realized that the brownie part of this was so very dry. You don’t have any eggs in the brownie part of this recipe. I went ahead and added 2 eggs, and it turned out very yummy. I didn’t know if this was an error in the printing of this recipe or if you really didn’t put any eggs in the brownie part?
It is no error Celeste! The zucchini “sweats” moisture into the brownie batter as it is cooking. In the video my batter had been sitting out for 15 minutes so appears more wet than it would were you to put it right into the oven. No eggs are needed in this recipe! 🙂
Zucchini has never looked so good!
So decadent and delicious! This is the best way to use up zucchini!
Wondering at what temperature do I bake them? 350?
Yes, 350! Sorry!