I know, brownies + vegetables might sound a little crazy, but you’re going to have to trust me: these zucchini brownies are super fudgy, deeply chocolatey, and crinkly on top. They’re good in a “wow, those are some incredible brownies” sort of way, and not just in an “oh, those taste pretty good for a healthy dessert” sort of way.
Not that I’m claiming that these zucchini brownies are low-fat or vegan or gluten-free or anything…they aren’t. But they do have more zucchini in them than butter, sugar or flour, so that’s something right? Maybe we’ll just call them nutritious.
Grated zucchini from my Eatwell Farm CSA box made these brownies perfectly moist, and paired with brown butter and brown sugar gave them a nice nutty flavor (sans actual nuts).
Fudgy Brown Butter Zucchini Brownies
Adapted very loosely from David Lebovitz, via Leite’s Culinaria
- 2-3 large zucchinis
- 6 tablespoons unsalted butter, cut into pieces (to speed melting time)
- 8 ounces semisweet chocolate chips
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 3/8 cups all-purpose flour
- Finely grate the zucchinis. Wrap grated zucchini in a couple of layers of paper towels and squeeze out most of the liquid. Measure out 1 cup squeezed, grated zucchini and set aside for the brownies (save the rest for another use).
- Preheat the oven to 350°F and line an 8-inch square pan with 2 strips of parchment paper, positioned in a cross with the excess hanging over the edge a bit on each side.
- Melt the butter in a medium heavy saucepan over medium low heat and continue cooking, stirring occasionally, until the butter is golden brown and smells nutty and delicious. Adjust heat to low and stir in the chocolate with a wooden spoon until it’s melted and smooth.
- Remove the pan from heat and stir in sugars and vanilla until combined. Switch to a whisk, and beat in the eggs one at a time.
- Add the flour and stir briskly for 60 full seconds (this part is super important! don’t skimp). When you’re done, the batter will be thick and glossy.
- Stir in the zucchini. It’s going to make the batter a lot wetter, but don’t worry – it will bake into beautifully fudgy brownies. Pour the batter into the prepared pan.
- Bake for 25-30 minutes, until the center feels almost set. If the brownies poof up (the moisture in the zucchini can do this), just pat them down with a spatula.
- Let the zucchini brownies cool completely in the pan, then lift the parchment out of the pan and cut them into squares.
- Serve with a cold glass of milk or a scoop of vanilla ice cream.