Preheat oven to 350 degrees f. Spray 8x8 brownie pan with nonstick spray, or wipe pan with coconut oil. Pulse oats in blender or food processor until finely ground. Using mixer, cream peanut butter, applesauce, honey and vanilla till smooth. Add zucchini, cacao powder, ground oats, baking soda, and sea salt; mix until combined. Heat 1 1/3 cups morsels, sugar, butter and water in small saucepan over low heat, stirring constantly, until chocolate and butter are melted. Pour into medium bowl. Stir in eggs, one at a time, with wire whisk until blended. Stir in vanilla extract. Add flour and salt; stir well. Heat oven to 350°F. In a small saucepan, boil the orange juice until reduced to 1/2 c (keep an eye on it or it may boil over). Add the reduced juice to the butter in a large mixing bowl and combine. Mix in the remaining ingredients in the order given. Pour batter into a 8x11-inch pan sprayed with cooking spray. 2. In large bowl, stir together cake mix, butter, 1/3 cup of the milk and the pecans until well blended. Press half of dough in bottom of pan. Bake 6 minutes. 3. Meanwhile, in 2-quart saucepan, heat caramels and remaining 1/3 cup milk over low heat, stirring constantly, until smooth. Sprinkle chocolate chips evenly over partially baked crust. Ingredients. Baking spray with flour. 3 (4-oz.) bittersweet chocolate bars (such as Ghirardelli), chopped (about 2 cups) 1 cup unsalted butter. 4 large eggs. 3/4 cup granulated sugar. 3/4 cup packed light brown sugar. 3 tablespoons (1 1⁄2 oz.) bourbon. 2 tablespoons instant espresso granules. 1 1/2 Preheat your oven to 375 degrees. Line an 8×8 inch baking pan with parchment paper and lightly butter the top. In a medium-sized bowl, whisk the sugar, vegetable oil, eggs, and vanilla. In a large bowl, whisk the flour, cocoa powder, baking powder, and sea salt. idumRp.

dark chocolate for brownies