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Fudgy Dark Chocolate Zucchini Brownies Recipe Easy Homemade with Sea Salt

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These fudgy dark chocolate zucchini brownies combine rich chocolate with moist zucchini and a sprinkle of flaky sea salt for a comforting, subtly sophisticated dessert.

Ingredients

Scale
  • ½ cup (50g) dark cocoa powder (unsweetened, preferably Dutch-processed)
  • 1 cup (125g) all-purpose flour (can substitute half with almond flour for nutty touch)
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (100g) granulated sugar (or coconut sugar)
  • ½ cup (110g) brown sugar
  • ⅓ cup (75g) unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 ½ cups (about 150g) grated zucchini, finely grated and excess moisture squeezed out
  • Flaky sea salt for topping
  • Optional add-ins: ½ cup (90g) dark chocolate chips or chopped walnuts/pecans
  • Optional: pinch of espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8-inch baking pan with parchment paper, leaving overhang for easy removal.
  2. Grate zucchini finely and gently squeeze out excess moisture using a clean towel or paper towels.
  3. In a large bowl, sift together cocoa powder, all-purpose flour, baking powder, and salt. Whisk to combine.
  4. In a separate bowl, whisk granulated sugar, brown sugar, and melted butter until smooth and shiny, about 2-3 minutes.
  5. Add eggs one at a time to the wet mixture, whisking after each addition. Stir in vanilla extract.
  6. Gently fold grated zucchini into the wet mixture until evenly distributed.
  7. Slowly add dry ingredients to wet ingredients, folding gently until just combined. Avoid overmixing.
  8. Fold in optional add-ins like chocolate chips or nuts if desired.
  9. Pour batter into prepared pan and spread evenly. Tap pan lightly on counter to settle batter.
  10. Bake for 25-30 minutes. Check at 25 minutes with a toothpick; it should come out with moist crumbs but no wet batter.
  11. Cool brownies in pan for at least 15 minutes. While warm, sprinkle flaky sea salt evenly on top.
  12. Use parchment overhang to lift brownies from pan. Cut into 12 squares and serve.

Notes

Grate zucchini finely and squeeze out excess moisture to avoid soggy brownies. Use Dutch-processed cocoa powder for deeper flavor. Avoid overmixing batter to keep brownies tender. Sprinkle flaky sea salt on warm brownies for a perfect salty-sweet contrast. Let brownies cool slightly before cutting to maintain fudgy texture. If zucchini is very watery, add a couple of extra minutes to baking time.

Nutrition

Keywords: fudgy brownies, dark chocolate, zucchini brownies, sea salt, homemade dessert, easy brownies, healthy brownies, spring baking

Find it online: https://tempotaste.com/fudgy-dark-chocolate-zucchini-brownies-recipe-easy-homemade-with-sea-salt/