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Fudgy Brown Butter Zucchini Brownies

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These fudgy brown butter zucchini brownies offer moist, perfect centers with a nutty, toffee-like depth from browned butter and hidden zucchini for moisture without a veggie taste.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, browned
  • 3/4 cup (150g) granulated sugar
  • 1/4 cup (50g) brown sugar
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • 3/4 cup (95g) all-purpose flour (can substitute almond flour for gluten-free)
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 cup (120g) grated zucchini, squeezed dry
  • 1/2 cup (90g) chocolate chips (optional)

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt 1/2 cup (115g) unsalted butter. Stir frequently as it foams and then starts to brown, about 5-7 minutes. Remove from heat immediately and set aside to cool slightly.
  2. Prepare zucchini: Grate 1 cup (120g) zucchini using a box grater or food processor. Place grated zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. Mix sugars and eggs: In a large bowl, whisk together 3/4 cup (150g) granulated sugar and 1/4 cup (50g) brown sugar. Add 2 large eggs and 1 tsp vanilla extract, whisking until smooth and slightly thickened, about 2 minutes.
  4. Combine butter and wet mixture: Slowly pour the warm browned butter into the egg and sugar mixture, whisking continuously to prevent cooking the eggs.
  5. Mix dry ingredients: In a separate bowl, sift together 3/4 cup (95g) all-purpose flour, 1/3 cup (35g) unsweetened cocoa powder, 1/2 tsp baking powder, and 1/4 tsp salt.
  6. Fold dry ingredients into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined.
  7. Add zucchini and chocolate chips: Fold in the drained grated zucchini and optional 1/2 cup (90g) chocolate chips until evenly distributed.
  8. Transfer to pan and bake: Pour batter into a prepared 8×8-inch (20×20 cm) baking pan lined with parchment paper. Bake at 350°F (175°C) for 25-30 minutes. Check doneness by inserting a toothpick; it should come out with moist crumbs, not wet batter.
  9. Cool and serve: Let brownies cool completely in the pan on a wire rack before cutting into squares.

Notes

Squeeze out excess moisture from zucchini to avoid soggy brownies. Brown butter carefully to a deep golden color without burning. Avoid overmixing batter to keep brownies fudgy. Tent edges with foil if browning too fast. Can substitute almond flour for gluten-free or coconut oil and flax eggs for vegan version.

Nutrition

Keywords: brownies, zucchini brownies, fudgy brownies, brown butter, chocolate dessert, moist brownies, hidden veggies dessert

Find it online: https://snappyspoon.com/fudgy-brown-butter-zucchini-brownies-recipe-for-moist-perfect-centers/