Brownies à la mode with peanut & chocolate “nice” cream
9
Points®
Total time: 2 hr 45 min • Prep: 20 min • Cook: 25 min • Serves: 8 • Difficulty: Easy
Our take on this classic combo includes chocolate, bananas, and peanuts, and invites you to dig right in! The "nice" cream here is made with bananas, cocoa powder, and vanilla, with peanuts for a little crunch. If you are not a fan of peanuts, you can just omit them, or substitute with a different nut. The zucchini in the brownie not only adds extra nutrition but also helps to be able to replace some fat in the batter and still deliver a satisfying, indulgent dessert..
Ingredients
Banana(s)
4 large
Unsweetened cocoa powder
1 Tbsp
Peanuts
1 Tbsp
Vanilla extract
2 tsp
Uncooked zucchini
1.5 cup(s), sliced
Sugar
0.5 cup(s)
Table salt
0.5 tsp
All-purpose flour
1 cup(s)
Unsweetened cocoa powder
0.5 cup(s)
Baking soda
0.25 tsp
Egg(s)
1 large egg(s)
Canola oil
2 tsp
Instructions
1
To make nice cream, in food processor, pulse bananas until smooth. Add cocoa powder, peanuts, and 1/2 tsp vanilla and pulse until blended. Transfer to airtight container with lid. Cover and freeze until firm, about 2 hours.
2
To make brownies, preheat oven to 350°F. Line 11-by-7-inch baking pan with parchment paper, leaving 2-inch overhang on long sides of pan. In medium bowl, stir zucchini, sugar, and salt. Let stand until liquid begins to pool in bottom of bowl, about 5 minutes. In another medium bowl, whisk flour, cocoa powder, and baking soda. Into bowl of zucchini, mix in egg, oil, and remaining 1 1/2 tsp vanilla, then mix in dry ingredients. (Batter will be thick.) Pour batter into prepared pan and smooth top.
3
Bake brownie until toothpick inserted in center comes out with a few moist crumbs attached, 22 to 25 minutes. Holding parchment paper overhang, lift brownie from pan and transfer to wire rack. Let cool until warm. Cut into 8 brownies. Serve brownies warm and top with 1/2 cup nice cream.
4
Serving size: 1 brownie with 1/2 cup nice cream
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