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Fudgy Brown Butter Zucchini Brownies with Sea Salt

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These fudgy brown butter zucchini brownies are a happy kitchen accident that turned into a beloved dessert. The nutty brown butter, rich chocolate, and hidden zucchini create an incredibly moist, dense, and almost truffle-like texture, finished with a pop of flaky sea salt.

Ingredients

Scale
  • ½ cup (113 grams) unsalted butter
  • ¾ cup (150 grams) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (45 grams) unsweetened cocoa powder (natural, not Dutch-process)
  • ½ cup (60 grams) all-purpose flour
  • ¼ teaspoon salt
  • 1 cup shredded zucchini (about 1 medium zucchini)
  • ½ teaspoon flaky sea salt (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center of the oven. Line an 8×8-inch baking pan with parchment paper, leaving about 2 inches of overhang on two opposite sides. Lightly grease the exposed sides of the pan with butter or cooking spray.
  2. Brown the butter: Place ½ cup of butter in a light-colored saucepan over medium heat. Stir occasionally as it melts. The butter will foam, then the foam will subside. Watch for golden brown specks forming at the bottom and a nutty aroma. This takes about 5 to 7 minutes. Remove from heat immediately and pour into a heatproof bowl to stop cooking. Let cool for 10 minutes.
  3. While the butter cools, grate the zucchini using the small holes of a box grater. You should have about 1 cup of packed shredded zucchini. Place it in a clean kitchen towel, gather the corners, and twist firmly to squeeze out excess moisture. Set aside.
  4. In a large bowl, whisk together the cooled brown butter and ¾ cup of granulated sugar until well combined. Add the 2 room-temperature eggs and 1 teaspoon of vanilla extract. Whisk vigorously for about 1 minute until the mixture is pale, slightly thickened, and falls in ribbons from the whisk.
  5. Sift the ½ cup of cocoa powder, ½ cup of all-purpose flour, and ¼ teaspoon of salt directly into the wet mixture. Use a rubber spatula to fold gently until just combined—do not overmix. A few lumps are okay.
  6. Fold in the squeezed zucchini until evenly distributed throughout the batter. The batter will be thicker than regular brownie batter.
  7. Pour the batter into the prepared pan and spread evenly. Bake for 22 to 26 minutes. The brownies are done when the edges are set and pulling away from the pan slightly, and the center is just barely set—it should still jiggle a tiny bit when you gently shake the pan. A toothpick inserted in the center should come out with a few moist crumbs attached.
  8. As soon as the brownies come out of the oven, sprinkle the flaky sea salt evenly over the top. Let the brownies cool completely in the pan on a wire rack—about 2 hours.
  9. Once completely cool, use the parchment overhang to lift the entire block of brownies out of the pan. Place on a cutting board and cut into 16 squares using a sharp chef’s knife. Wipe the knife clean between cuts for neat edges.

Notes

For the cleanest cuts, refrigerate the brownies for 30 minutes before slicing. These brownies taste even better the day after baking as flavors meld overnight. Store in an airtight container at room temperature for up to 4 days. Freeze individual squares wrapped in plastic wrap for up to 3 months.

Nutrition

Keywords: brown butter, zucchini brownies, fudgy brownies, chocolate brownies, sea salt brownies, summer dessert, garden recipe, easy brownies

Find it online: https://gleefulfork.com/fudgy-brown-butter-zucchini-brownies-with-sea-salt/