I’m not going to tell you about how easy these brownies are to make.  I won’t bore you with the fact that they are sweetened naturally, use an olive oil base and are made with whole wheat flour.  Going on about the healthfulness of these brownies, the ease of assembly and the practical bonus of using up excessive amounts of zucchini distracts from the main selling point about these brownies:  They are insanely delicious!

A multi-tasking brownie that cranks the chocolate meter up to a level 10, these Double Chocolate Zucchini Brownies pack a serious punch.  These two-faced little devils are intensely fudgy when served chilled from the fridge yet cakey, moist and gooey when served warmed.  A chocoholic’s dream, these brownies satisfy even the pickiest sweet tooth while secretly throwing in a healthy dose of veggies!

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Ice cream sandwiches are the pinnacle of summer food.  They evoke images of hot, sticky afternoons spent lounging outside in the company of good friends without a care in the world.  Obviously, some incarnation of these summer goodies needed to make an appearance at my Mini-Urban Cookout.

The outside of an ice cream sandwich needs to have a little crunch to it, in my opinion.  It needs some strength to hold up to all the soft ice cream in the middle.  While a brownie would taste divine, it may become overly mushy when sandwiched against ice cream.  To get the best of both worlds, the flavor of a brownie with the staying power of a cookie, I pulled out an old favorite recipe for brownie roll-out cookies.

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