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Dark Chocolate Espresso Zucchini Brownies

dark chocolate espresso zucchini brownies - featured image
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Rich, moist brownies with a twist of espresso and fresh zucchini, topped with flaky sea salt for a perfect balance of sweet and savory.

Ingredients

Scale
  • 6 oz (170 g) high-quality dark chocolate (70% cocoa recommended)
  • 2 tbsp freshly brewed espresso or strong coffee
  • 1/2 cup (113 g) unsalted butter, melted
  • 3/4 cup (150 g) granulated sugar
  • 1/4 cup (50 g) brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95 g) all-purpose flour (or almond flour for gluten-free)
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt (in batter)
  • 1 medium zucchini (about 1 cup grated and gently squeezed dry)
  • Flaky sea salt for sprinkling on top

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 the zucchini finely and squeeze out excess moisture using a clean kitchen towel or paper towels. Set aside.
  3. Melt the dark chocolate and unsalted butter together in a microwave-safe bowl in 30-second bursts, stirring until smooth, or melt over a double boiler.
  4. Prepare 2 tablespoons of strong espresso or coffee and let it cool slightly.
  5. In a large bowl, whisk together granulated sugar, brown sugar, and eggs until pale and slightly fluffy (about 2-3 minutes). Stir in vanilla extract.
  6. Slowly pour the melted chocolate and butter mixture into the egg mixture while stirring continuously. Add the espresso and mix until fully incorporated.
  7. Sift together flour, cocoa powder, baking powder, and salt in a separate bowl.
  8. Gently fold the dry ingredients into the wet mixture using a spatula until no streaks of flour remain. Do not overmix.
  9. Fold in the grated zucchini gently until evenly distributed.
  10. Spread the batter evenly in the prepared pan and sprinkle flaky sea salt generously on top.
  11. Bake for 25-30 minutes, checking doneness with a toothpick; some fudgy crumbs are ideal.
  12. Cool completely in the pan on a wire rack (about 1 hour). Use parchment overhang to lift brownies out and cut into squares.

Notes

Use firm, fresh zucchini and grate finely. Squeeze out excess moisture to avoid soggy brownies. Fold ingredients gently to keep brownies tender. Sprinkle flaky sea salt on top for flavor contrast. Tent pan with foil if edges bake faster than center. Cool completely before slicing for best texture. For vegan version, substitute eggs with flax eggs and butter with coconut oil.

Nutrition

Keywords: dark chocolate, espresso, zucchini, brownies, sea salt, homemade, easy dessert, moist brownies, gluten-free option

Find it online: https://snappyspoon.com/dark-chocolate-espresso-zucchini-brownies-recipe-easy-homemade-treat-with-sea-salt/