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Raspberry Swirl Zucchini Brownies

  • Prep 20 min
  • Total 4 hr 0 min
  • Servings 16

Decadently moist brownies filled with bits of fresh zucchini are topped with a swirl of raspberry cheesecake. ...MORE+ LESS-

Hungry Happenings Hungry Happenings
September 20, 2016

Ingredients

Brownie Layer:

1
Betty Crocker™ brownie mix Dark Chocolate
2
eggs
1/4
cup water
1/2
cup vegetable oil
3/4
cup finely chopped or shredded zucchini (from one small 7-8 inch zucchini)

Raspberry Cheesecake Layer:

4
ounces cream cheese, softened
2
tablespoons sugar
1
large egg
3
tablespoons raspberry preserves
Optional, Betty Crocker™ gel food colors Neon Pink
6
ounces fresh raspberries

Steps

Hide Images
  • 1
    Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
  • 2
    BROWNIE LAYER: Combine brownie mix, eggs, water, and oil in a mixing bowl. Stir just until combined. Fold in the zucchini. Reserve 1/4 cup of the batter, pour the rest into the prepared pan.
  • 3
    RASPBERRY CHEESECAKE LAYER: Beat cream cheese and sugar, using an electric mixer set on medium high speed, until light and fluffy. Beat in egg and raspberry preserves. Add a few drops of pink food coloring, if desired. Smash about 10 raspberries and fold into the cheesecake filling. Pour evenly over the brownie batter.
  • 4
    Spoon dollops of the reserved brownie batter over top of the cheesecake filling then use a knife to swirl the two together. Sprinkle the remaining raspberries over top of the batter. Bake for 32-38 minutes until the cheesecake layer is set. Cool at room temperature then refrigerate for at least 2 hours. Remove and cut into 16 squares.

Expert Tips

  • You can peel your zucchini if you prefer not to have green flecks show throughout the brownies.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
260
Calories from Fat
100
% Daily Value
Total Fat
12g
18%
Saturated Fat
2 1/2g
14%
Trans Fat
0g
Cholesterol
45mg
14%
Sodium
150mg
6%
Potassium
55mg
2%
Total Carbohydrate
36g
12%
Dietary Fiber
0g
0%
Sugars
26g
Protein
3g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
0%
0%
Iron
6%
6%
Exchanges:
1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Here’s a clever way to sneak a vegetable into a decadent dessert. Zucchini is the secret ingredient in these incredibly moist, rich dark chocolate brownies.

    This quick and easy dessert is perfect to make during harvest season, when you have an abundance of zucchini growing in your garden.

    To boost the flavor of this sweet treat, the brownie is topped with a swirl of raspberry cheesecake and dotted with fresh raspberries.

    Start by making a Betty Crocker Dark Chocolate Brownie Mix and adding in the bits of finely shredded or chopped zucchini.

    It’s up to you exactly how you want to prepare the zucchini. You can finely chop it using a knife or a food processor or you can shred it. If you don’t mind seeing green bits of zucchini, leave the peel on. If you want to really hide the veggie, then peel it. You can even puree it so it’s really smooth, to really conceal it.

    Reserve 1/4 cup of the batter for swirling, and spread the rest into a parchment paper-lined 9x9-inch baking pan.

    Then whip up the cheesecake filling, flavoring it with some raspberry preserves. If the preserves don’t add as much pink color to the filling as you like, squeeze in a few drops of Betty Crocker Neon Pink Food Coloring Gel to pretty things up.

    Crush up some of the fresh raspberries and toss those into the filling, too.

    Then pour the cheesecake filling into an even layer over the brownie batter. Spoon dollops of remaining brownie batter over the filling and have some fun swirling the pink and brown fillings together.

    Now add the remaining raspberries. For really pretty bars, place the berries neatly so that when you’re ready to cut and serve, each square will have some raspberry on top.

    Pop the pan into the oven and enjoy the chocolaty smells that fill your kitchen.

    Now you have to be patient. Allow the brownies to cool, then pop them in the refrigerator until they are firm enough to cut into squares.

    You can eat these straight out of the refrigerator or allow them to warm up just a bit at room temperature. That will enhance the chocolate flavor and allow the cheesecake layer to soften a bit.

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