59 degrees, sunshine
Blossom, Milky Chance
I realize it’s been a while since we talked dessert. It’s also been even longer since I’ve given you a recipe involving chocolate. Both are surprising since there’s hardly ever a day that I don’t have at least a bite of chocolate or a nibble of something sweet after dinner. In fact, for my birthday dessert this last weekend, I chose the only chocolate dessert on the menu at The Saltry in Halibut Cove. For more about that trip, check out my food newsletter in Anchorage Daily News this week: How Alaska Eats.
Zucchini are big and abundant this time of year and Alaskans are always looking for new ways to use them, so I offer you a pan of rich, gooey zucchini brownies. The zucchini naturally holds water, which releases as it bakes, giving the brownies that fudgy texture that many say is essential to a good brownie. You top these brownies with a quick saucepan chocolate frosting, similar to the kind you use on Texas sheet cake. Fair warning: you may need to eat these with a fork.