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Fudgy Dark Chocolate Zucchini Brownies with Sea Salt Flakes

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These fudgy dark chocolate zucchini brownies combine rich chocolate flavor with moist zucchini and a crunchy sea salt topping for a deliciously unexpected treat.

Ingredients

Scale
  • 4 oz (115 g) dark chocolate, chopped or dark chocolate chips
  • ½ cup (115 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ¼ cup (50 g) light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp vanilla extract
  • ¾ cup (95 g) all-purpose flour (can substitute almond flour for gluten-free)
  • ¼ cup (25 g) unsweetened cocoa powder, sifted
  • ½ tsp baking powder
  • ¼ tsp salt
  • 1 medium zucchini (about 1 cup grated and squeezed dry)
  • 1 tsp sea salt flakes, for topping
  • Optional: ½ cup (50 g) chopped walnuts or pecans
  • Optional: 1 tsp espresso powder

Instructions

  1. Preheat oven to 350°F (175°C). Line an 8×8 inch baking pan with parchment paper, leaving some overhang for easy removal.
  2. Grate the zucchini finely and squeeze out as much moisture as possible using a clean kitchen towel.
  3. Melt the dark chocolate and butter together using a heatproof bowl over simmering water or microwave in short bursts, stirring until smooth. Let cool slightly.
  4. In a large bowl, beat granulated sugar, brown sugar, and eggs until creamy and pale, about 3-4 minutes. Stir in vanilla extract.
  5. Slowly add the melted chocolate and butter mixture to the egg mixture, stirring gently until combined.
  6. In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and espresso powder (if using).
  7. Gradually fold the dry ingredients into the wet chocolate batter, being careful not to overmix.
  8. Fold in the grated zucchini and nuts (if using) until just combined.
  9. Pour the batter into the prepared pan and smooth the top with a spatula. Sprinkle sea salt flakes evenly over the surface.
  10. Bake for 25-30 minutes, checking doneness with a toothpick inserted in the center; it should come out with a few moist crumbs but not wet batter.
  11. Cool completely on a wire rack before slicing, at least 1 hour.

Notes

Squeeze zucchini dry to avoid soggy brownies. Do not overmix after adding flour to keep brownies fudgy. Use good quality dark chocolate with at least 70% cocoa. Check doneness starting at 25 minutes with toothpick test. Sea salt flakes add a crunchy contrast and enhance chocolate flavor. Let brownies cool completely before slicing for best texture. For dairy-free, substitute butter with coconut oil and use dairy-free chocolate chips. For vegan, use flax eggs and vegan butter.

Nutrition

Keywords: brownies, dark chocolate, zucchini, sea salt flakes, fudgy brownies, gluten-free adaptable, vegan option, homemade dessert

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