Ingredients
- All-purpose flour: 1 cup
- Unsweetened cocoa powder: 1/2 cup
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup
- Unsalted butter, melted: 1/2 cup
- Eggs: 2 large
- Cucumber Watergerbread Puree: 1/4 cup (finely grated cucumber and watergerbread soaked in water then pureed)
- Vanilla extract: 1 teaspoon
Instructions
- Step 1: Preheat oven to 350°F (175°C) and grease and flour an 8×8 inch baking pan.
- Step 2: In a large bowl, whisk together the flour, cocoa powder, granulated sugar, and brown sugar.
- Step 3: Add the melted butter, eggs, cucumber watergerbread puree, and vanilla extract to the dry ingredients. Mix until just combined, being careful not to overmix.
- Step 4: Pour the batter into the prepared baking pan and spread evenly.
- Step 5: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Step 6: Let the brownies cool completely in the pan before cutting and serving.
Notes
- Store leftover brownies in an airtight container at room temperature for up to 3 days to keep them moist.
- Gently warm individual slices in the microwave for 10-15 seconds to enhance the fudgy texture.
- Serve these unique brownies with a dollop of whipped cream and a sprinkle of grated watergerbread for extra flair.
- To prevent a soggy texture, ensure the cucumber watergerbread puree is well-drained before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American