My new favorite! I prepared as recipe states except I didn't add nuts. Some reviewers had noted the batter was very dry- this was not so in my case. It was like normal brownie batter- thicker than cake batter, but still able to pour into the pan with some assistance from a spoon. I think this occurred for 2 reasons: #1, I used (part of) a large zucchini, rather than a few small ones. Thus, the majority of the zucchini in the batter was the pulp, which is where the moisture will be found, rather than the skin. #2, I really packed it in, with the back of a spoon, much like you would pack brown sugar, to make sure I had 2 full cups. The result was delicious- thick and fudgy. Some reviewers noted the brownies were more "cake like." I suppose this could be true in the sense that they are not as oily as brownies typically are. I guess I would say, if you are going to compare it to a cake, it would be a really dense, moist cake... which is basically what a brownie is!!! The only problem I had, and will do differently in the future, is to bake it as recommended in a 9x13 pan. I baked it in a 9x9 square because we like really thick brownies. But I never got the center to completely bake. I had to cut out one edge to expose it, and then put it back in the oven. My mistake; I assumed like with regular brownie recipes, you could put it in a smaller pan and simply cook for longer. But had I baked any longer, the edges would have dried out as they were already done.
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My new favorite! I prepared as recipe states except I didn't add nuts. Some reviewers had...