Gooey Squash Brownies

Ingredients:

• 2 c all-purpose flour
• 1/2 c good quality cocoa powder
• 1 1/2 t baking soda
• 1 t salt
• 1/2 c vegetable oil
• 1 1/2 c sugar
• 2 t vanilla extract
• 2 c shredded zucchini, or similar squash (we used sweet summer squash from the garden)
• 3-5 T water

NOTE: TO LINE YOUR BAKING PAN WITH FOIL, TURN YOUR PAN OVER. LAY THE DULL SIDE OVER THE PAN (SHINY SIDE FACING UP) AND MOLD THE FOIL. FLIP THE PAN AND LAY THE FORMED FOIL WITH THE DULL SIDE FACING UP INTO YOUR PAN.

1. Preheat oven to 350°F. Line a 9×13′′ baking pan with foil and spray with cooking spray. Set aside.
2. In a medium bowl, whisk together flour, cocoa, baking soda, and salt. Set aside.
3. Using an electric mixer fitted with a paddle attachment, mix together the oil, sugar, and vanilla until well combined. Add the dry ingredients and stir. Fold in squash.
4. Let the mixture sit for a few minutes so the batter can absorb the moisture from the squash. Then, if your mixture is still very powdery, add up to 5 T water (start with 1 tablespoon and work up from there, stirring well after each addition). The batter will be very thick but shouldn’t be powdery. (It partially depends on how wet your squash is!) You may need to use your hands to work the water in instead of a spoon. The dough is super thick, like cookie dough. Do not add too much water!
5. Spread in prepared pan. Bake 25-30 minutes until the brownies spring back when gently touched.
6. Cut into squares and chill to semi-set. These brownies are best stored in an airtight container and eaten within 2 days. Chill them to make them last an extra day.