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Delicious Double Chocolate Fudge Zucchini Brownies

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Dense, fudgy brownies with a glossy chocolate surface and a subtle twist of garden-fresh zucchini, topped with flaky sea salt for a perfect balance of sweetness and saltiness.

Ingredients

Scale
  • 1 cup (200g) granulated sugar
  • 1/2 cup (115g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (or almond flour for gluten-free option)
  • 1/2 cup (50g) unsweetened cocoa powder
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 oz (115g) dark chocolate (70% cacao), chopped and melted
  • 1/2 cup (90g) chocolate chips or chunks (semi-sweet or bittersweet)
  • 1 1/2 cups (about 150g) shredded zucchini, squeezed dry
  • Flaky sea salt (Maldon or fleur de sel), for sprinkling on top

Instructions

  1. Shred 1 1/2 cups of zucchini using a box grater or food processor. Place shredded zucchini in a clean kitchen towel or paper towels and squeeze firmly to remove excess water (about 5 minutes).
  2. Preheat oven to 350°F (175°C). Grease a 9×9 inch baking pan or line with parchment paper with an overhang.
  3. In a medium bowl, whisk together melted butter and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract (3-4 minutes).
  4. In a separate bowl, sift together flour (or almond flour), cocoa powder, baking powder, and salt.
  5. Gradually fold dry ingredients into wet mixture using a rubber spatula until no visible flour streaks remain. Do not overmix.
  6. Fold in the squeezed dry zucchini and melted dark chocolate. Then gently fold in chocolate chips or chunks.
  7. Spread batter evenly into prepared pan. Smooth the top and sprinkle a generous pinch of flaky sea salt over the surface.
  8. Bake for 25-30 minutes, checking at 25 minutes. Brownies should be set at edges but slightly soft and fudgy in the center. A toothpick inserted should come out with a few moist crumbs but no wet batter.
  9. Remove from oven and cool completely in the pan on a wire rack.
  10. Use parchment overhang to lift brownies from pan and slice into squares. Serve with extra sea salt flakes if desired.

Notes

Squeeze zucchini thoroughly to avoid watery batter and soggy brownies. Do not overmix batter to keep brownies fudgy. Use quality dark chocolate for best flavor. Sprinkle flaky sea salt on top before baking to enhance chocolate flavor. If batter is too thick, add 1 tablespoon milk or almond milk to loosen.

Nutrition

Keywords: double chocolate brownies, zucchini brownies, fudge brownies, sea salt brownies, easy homemade brownies, gluten-free brownies, vegan brownies option

Find it online: https://chrisfeasts.com/delicious-double-chocolate-fudge-zucchini-brownies-recipe-easy-homemade-with-sea-salt/