Description
These Thick and Fudgy Zucchini Brownies combine the rich, chocolatey goodness of classic brownies with the added moisture and nutrition of grated zucchini. Browned butter and mini chocolate chips create a deep, toasted flavor base, while a luscious chocolate frosting tops off these decadent treats, making them irresistibly moist, thick, and fudgy with a subtle vegetable twist.
Ingredients
Scale
Brownie Batter
- 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
Frosting
- 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)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350° F (175° C). Line a 9×9 inch square baking pan with parchment paper for easy removal and cleanup.
- Brown the Butter and Melt Chocolate Chips: Place the 1/2 cup salted butter in a pot over medium heat. Allow it to brown lightly for 2-3 minutes until you smell a toasted, nutty aroma. Remove from heat and stir in the mini chocolate chips until they are completely melted and the mixture is smooth. Then stir in the vanilla extract.
- Mix Wet Ingredients: In a separate bowl, whisk the four room temperature eggs vigorously for about 1 minute until bubbly on top. Gradually add the browned butter and chocolate mixture and 1 1/2 cups powdered sugar, whisking continuously until smooth, about 1-2 minutes. Fold in the grated zucchini to add moisture and subtle flavor.
- Add Dry Ingredients: Sift together 1/2 cup all-purpose flour, 1/2 cup unsweetened cocoa powder, 3/4 teaspoon baking powder, and 1/2 teaspoon sea salt. Add this dry ingredient mix to the wet mixture and stir gently just until combined. Be careful not to overmix. Finally, fold in 1/2 cup semi-sweet or dark chocolate chips for extra fudgy texture.
- Bake the Brownies: Pour and spread the batter evenly into the prepared pan. Bake for 30-35 minutes or until the brownies are just set in the center but still fudgy. A toothpick inserted near the center should come out with a few moist crumbs but no raw batter.
- Make the Frosting: While the brownies bake, prepare the frosting by whisking together 4 tablespoons melted salted butter, 2 cups powdered sugar, 1/4 cup cocoa powder, 1 teaspoon vanilla extract, and 2 tablespoons warmed milk in a bowl. Add additional warmed milk or powdered sugar as needed until the frosting is thick but still pourable and drizzly. Adjust sweetness to taste.
- Frost and Set: Once the brownies have cooled slightly but are still warm, spread the frosting evenly over the top. Let the brownies set for about 1 hour at room temperature to allow the frosting to firm up before slicing.
- Serve: Slice the brownies into squares and enjoy the moist, fudgy texture combined with the rich chocolate flavor and moist zucchini addition.
Notes
- Using room temperature eggs helps create a smoother batter.
- Grated zucchini adds moisture without imparting a strong vegetable flavor.
- Brown butter intensifies the nutty, rich flavor of the brownies.
- Do not overbake to maintain the fudgy texture.
- Frosting can be adjusted in thickness by adding more milk or powdered sugar as needed.
- Store brownies covered at room temperature for up to 3 days, or refrigerate for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Zucchini brownies, fudgy brownies, chocolate brownies, moist brownies, dessert, baked brownies, vegetable brownies
