Name: Thick and Fudgy Zucchini Brownies Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h 50 min
Cuisine: American
Ingredients: 1 stick (1/2 cup) salted butter; 1 bag (10 ounces) mini chocolate chips; 1 1/2 cups powdered sugar; 1 tablespoon vanilla extract; 4 large eggs, at room temperature; 1 cup grated zucchini; 1/2 cup all-purpose flour; 1/2 cup unsweetened cocoa powder; 3/4 teaspoon baking powder; 1/2 teaspoon sea salt; 1/2 cup semi-sweet or dark chocolate chips; 4 tablespoons salted butter, melted; 2-3 cups powdered sugar; 1/4 cup cocoa powder; 1 teaspoon vanilla extract; 2 tablespoons warmed milk (plus additional as needed)

Ingredients

1 stick (1/2 cup) salted butter

1 bag (10 ounces) mini chocolate chips

1 1/2 cups powdered sugar

1 tablespoon vanilla extract

4 large eggs, at room temperature

1 cup grated zucchini

1/2 cup all-purpose flour

1/2 cup unsweetened cocoa powder

3/4 teaspoon baking powder

1/2 teaspoon sea salt

1/2 cup semi-sweet or dark chocolate chips

4 tablespoons salted butter, melted (for frosting)

2-3 cups powdered sugar (for frosting)

1/4 cup cocoa powder (for frosting)

1 teaspoon vanilla extract (for frosting)

2 tablespoons warmed milk (for frosting)

Instructions

Step 1: Preheat the oven to 350° F. Line a 9×9 inch square pan with parchment paper for easy removal.

Step 2: Add the butter to a pot over medium heat. Allow it to brown lightly until it smells toasted, about 2-3 minutes. Remove from heat and stir in the mini chocolate chips until melted and smooth. Mix in the vanilla extract.

Step 3: In a bowl, whisk the eggs for about 1 minute until bubbly on top. Add the melted chocolate mixture and powdered sugar, whisking until smooth, about 1-2 minutes.

Step 4: Stir in the grated zucchini. Add the flour, cocoa powder, baking powder, and sea salt. Mix gently until just combined, then fold in the semi-sweet or dark chocolate chips.

Step 5: Spread the batter evenly into the prepared pan. Bake for 30-35 minutes, until the brownies are set but still fudgy in the center. Allow to cool.

Step 6: To make the frosting, whisk together the melted butter, 2 cups powdered sugar, cocoa powder, vanilla extract, and warm milk. Add more powdered sugar or milk to reach a thicker yet drizzly consistency. Adjust sweetness to taste.

Step 7: Spread the frosting evenly over the cooled brownies. Let set for about 1 hour before slicing and serving. Enjoy your rich, fudgy zucchini brownies!

Tips & Variations

Make sure to squeeze out excess moisture from the grated zucchini to avoid a soggy texture.

Use dark chocolate chips for a more intense chocolate flavor.

For a nutty crunch, add chopped walnuts or pecans to the batter.

Try substituting half the all-purpose flour with almond flour for a slightly different texture and added richness.

Storage

Store the brownies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. If refrigerated, bring them to room temperature before serving for the best flavor and texture. Leftover brownies can also be frozen for up to 3 months; thaw overnight in the fridge.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips work well too. Mini chips melt more quickly and evenly, but regular chips will still provide plenty of chocolate flavor and texture.

Does the zucchini make the brownies taste like vegetables?

No, the grated zucchini adds moisture and a subtle texture without imparting a strong veggie flavor. It simply makes the brownies extra fudgy and delicious.