3/4cupdairy-free mini chocolate chips from Enjoy Life
For the Ganache
3/4cupdairy-free mini chocolate chips from Enjoy Life
3Tablespoonsdairy-free milk
Instructions
For the Brownies:
Preheat oven to 350 degrees. Lightly oil an 8 x 8 glass or metal baking dish. Set aside.
In the bowl of your food processor fitted with "S" blade, combine zucchini, melted Earth Balance or coconut oil, eggs and vanilla bean paste. Process until smooth.
Add the coconut sugar, raw cacao or cocoa powder, instant coffee/espresso powder, baking powder, salt and gluten-free flour. Pulse until well combined.
Add the chocolate chips and pulse a few times to incorporate well.
Pour batter into the lightly oiled pan. Bake for 30 to 35 minutes at 350 degrees. A toothpick inserted into the center will come out with a few tiny crumbs on it when the brownies are done.
Remove from oven and allow to cool completely before frosting.
For the Ganache Frosting:
In a microwave-safe bowl, combine chocolate chips and milk. Microwave for 1 minute, remove and stir. If chips are not completely melted, microwave for another 15 seconds, stirring again. Once all chocolate is melted and the mixture is smooth, it can be spread over the top of the completely cooled brownies. (This could also be done in a small saucepan if you prefer to not use the microwave.)
Place the brownies in the fridge for an hour to allow the frosting to set up. Once set, cut the brownies into desired size. With most brownies, I would cut into 9 pieces, however these are very rich so 16 may be just the right size!