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Thick and Fudgy Zucchini Brownies Recipe

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4.3 from 2 reviews

  • Author: Sara
  • Total Time: 1 hour 10 minutes
  • Yield: 16 servings
  • Diet: Vegetarian

Description

These Thick and Fudgy Zucchini Brownies blend rich chocolate with moist zucchini for a decadent yet slightly nutritious treat. With a perfectly gooey interior and a luscious cocoa frosting, these brownies are ideal for chocolate lovers seeking a unique twist on a classic dessert.

Ingredients

Brownie Batter

  • 1 stick (1/2 cup) salted butter
  • 1 bag (10 ounces) mini chocolate chips
  • 1 1/2 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 4 large eggs, at room temperature
  • 1 cup grated zucchini
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon sea salt
  • 1/2 cup semi-sweet or dark chocolate chips

Frosting

  • 4 tablespoons salted butter, melted
  • 2-3 cups powdered sugar
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • 2 tablespoons warmed milk (plus more if needed)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×9 inch square baking pan with parchment paper for easy removal and even baking.
  2. Browning Butter and Melting Chocolate: Add the stick of butter to a pot over medium heat. Allow it to brown lightly, releasing a toasted, nutty aroma in about 2 to 3 minutes. Remove from heat and immediately stir in the mini chocolate chips until fully melted and smooth. Mix in the vanilla extract.
  3. Mix Wet Ingredients: In a mixing bowl, whisk the eggs vigorously for about 1 minute until bubbly on top. Slowly add the melted chocolate-butter mixture and 1 1/2 cups powdered sugar, whisking until smooth and glossy, around 1 to 2 minutes.
  4. Add Zucchini and Dry Ingredients: Fold in the grated zucchini evenly. In a separate bowl, combine the all-purpose flour, unsweetened cocoa powder, baking powder, and sea salt. Gradually add these dry ingredients to the wet mixture, stirring gently until just combined. Then, fold in the semi-sweet or dark chocolate chips evenly throughout the batter.
  5. Bake the Brownies: Spread the batter evenly into the prepared pan. Bake for 30 to 35 minutes or until the brownies are just set; they will be thick and fudgy. Remove from oven and allow to cool slightly while preparing frosting.
  6. Prepare the Frosting: In a bowl, whisk together the melted butter, 2 cups powdered sugar, cocoa powder, vanilla extract, and warm milk. Add additional warm milk or powdered sugar as needed to achieve a thicker but still pourable, drizzly consistency. Taste and adjust sweetness if desired.
  7. Frost and Set: Spread the frosting evenly over the warm brownies. Let the brownies set for about 1 hour to allow the frosting to firm up, or slice and serve immediately if preferred.
  8. Serve and Enjoy: Cut into 16 squares and enjoy these luscious, fudgy brownies with a moist texture from the zucchini and rich chocolate flavor.

Notes

  • Grated zucchini adds moisture and nutrition without overpowering the chocolate flavor.
  • Be careful not to overbake to maintain fudginess; check doneness by inserting a toothpick that should come out with moist crumbs.
  • Use room temperature eggs to ensure smooth batter mixing.
  • The frosting can be adjusted to preference; add more powdered sugar to thicken or warm milk to thin.
  • Brown butter carefully to avoid burning and to maximize nutty flavor.
  • Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://sarabaking.com/thick-and-fudgy-zucchini-brownies-recipe/