Squash Brownies

I've got a kid on loan for the weekend while my babier sister is visiting friends in Idaho, and we're going to a potluck picnic with our new international students. So, I needed to come up with something amazing, whether they eat it or not, and using what I have in the house.

These brownies are a slight variation on Crazy for Crusts Zucchini Brownie's.

I'm not a huge squash fan.  I'll eat zucchini fried or in bread, but rarely any other way. I like the summer squash even less, but can choke it down.  This was a perfect use of the two things.

Super moist, super chocolatey goodness, and easy to switch to vegan. Just sub 1 tsp salt and 1/2 cup coconut oil for the butter in the brownie, and use a chocolate chip drizzle for the topping rather than mine.

2 cups all-purpose, unbleached flour
1/2 cup + 2 Tbsp. cocoa powder
1 1/4 tsp. baking soda
1/2 cup salted butter, melted
1 1/4 cups white sugar
2 tsp vanilla extract
1 cup summer squash, grated
1 cup zucchini, grated
2-3 Tbsp. So Delicious Coconut Milk drink, unsweetened
1 cup semisweet chocolate chips (optional)
  1. Preheat oven to 350F.
  2. In large mixing bowl, combine flour, cocoa and soda.  Whisk together. 
  3. Add chips and whisk again.
  4. In a medium bowl, combine butter, sugar, vanilla, squash.  
  5. Beat well then add to dry ingredients.  
  6. Use electric hand beater to bring together.  If a bit powdery, add coconut milk one Tbsp. at a time.  Batter will be thick, but shouldn't be lumpy and powdery.
  7. Line 9 X 13 pan with foil, and butter it thoroughly.  Add in batter, and smooth it out.
  8. Bake for 25-30 minutes, until springs back when touched in the middle.
Fudge Topping
1 3/4 cups powdered sugar, sifted
1/4 cup cocoa
2-4 Tbsp. So Delicious Coconut Milk drink, unsweetened
2 Tbsp. salted butter, melted
  1. Whisk together sugar and cocoa.
  2. In a small bowl, combine butter and milk.
  3. Slowly add milk mixture into sugar mixture while stirring.
  4. If too thick and globby, like cookie dough, add 1 Tbsp. at a time more milk until thick, but creamy.
  5. Frost once brownies have cooled and refrigerate.
  6. These freeze well.