Heart Shaped Brownies with Cream Cheese Frosting and Hidden Veggies
Surprise your loved ones with these festive brownies that are not only delicious, but also pack a hidden veggie punch! Made with a blend of chocolate, creamy butter, and pureed zucchini, these brownies are piped with a rich and creamy cream cheese frosting. They're the perfect balance of sweet and nutritious, making them a guilt-free indulgence for any occasion. So why not bake up a batch and share the love (and some extra nutrients) with your little ones?
Equipment
- 8x8 pan
- Parchment Paper
- heart shaped cookie cutter (or shape of choice) optional
- Standing mixer
- 3 Piping Bags optional
- 3 Piping tips (pick your favorites!) optional
Ingredients
For the Brownies
- 12 oz. pureed zucchini
- 1/2 cup 1 stick unsalted butter, melted and cooled
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 3/4 cup all-purpose flour
- 2/3 cup cocoa powder
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
For the Cream Cheese Frosting
- 8 oz cream cheese, softened to room temp
- 1.5 cups powdered sugar
- 4 tablespoons butter (1/2 of a stick), softened to room temp
- Pinch of Salt
- Splash of milk, as needed
- 1/2 teaspoon vanilla
- Food coloring (I used red, purple, and pink) optional
- Sprinkles optional
Instructions
Bake the Brownies
- Preheat oven to 325°F (150°C) and grease a 8x8 inch baking pan with butter or line with parchment paper.
- In a large bowl, whisk together pureed zucchini, melted butter, sugars, and egg until well combined. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Add the dry ingredients to the wet ingredients in two batches, mixing just until combined. Do not overmix!
- Pour batter into the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Do not overbake, as the brownies will continue to set as they cool.
- Let cool completely in the pan before cutting into heart shapes.
Cream Cheese Frosting:
- Using the standing mixer fitted with the paddle attachment, beat the butter for 2-3 minutes until light in color.
- Add the cream cheese and mix for another 2 minutes, scraping down the bowl as needed.
- Slowly add the powdered sugar in stages with the mixer on low and drizzle in milk if it becomes too thick. Add the vanilla.
Optional
- Split the frosting into 3 bowls and mix with food coloring in each separate bowl.
- Pick out your favorite piping tips and bags and spoon each colored frosting into its own piping bag.
- Decorate the brownies with the frosting, sprinkles and enjoy!
Alternative Decorating Options
- If not into the skip to spreading onto the brownies with a spoon, knife or offset spatula.
- Get the kiddos involved, and have fun decorating!
Notes
Freeze the extra brownie scraps (or store in the fridge) and save for brownie cake pops!
If the zucchini is having a hard time pureeing in the food processor or blender, add a tablespoon of any oil you desire or even a tablespoon of the melting butter from the recipe.
For chewier brownies, bake for 20 minutes. For fudgier brownies, bake for 25 minutes.
Top your brownies with chopped nuts, sprinkles, or a drizzle of melted chocolate for extra decadence.
Want to add a twist? Add 1/4 cup of peanut butter or Nutella to the batter for a delicious swirl.
Store leftover brownies in an airtight container in the refrigerator for up to 1 week. They can also be frozen for longer storage (just freeze without the frosting and decorate once defrosted and ready to eat).