Description
Dense, moist chocolate brownies made with puréed zucchini, cocoa powder, brown sugar, butter, and semisweet chocolate chips.
Ingredients
8 oz fresh zucchini
4 tablespoons unsalted butter, melted and slightly cooled
3/4 cup granulated sugar
1/4 cup packed light brown sugar
2 large eggs
1 large egg yolk
1 teaspoon vanilla extract
2/3 cup unsweetened cocoa powder
3/4 cup all-purpose flour
1/2 teaspoon fine salt
1/4 teaspoon baking powder
1 cup semisweet chocolate chips
Instructions
1. Preheat oven to 350°F. Grease and parchment-line a 9-inch square baking pan.
2. Trim the zucchini and purée the full 8 ounces until fine. Do not drain.
3. Whisk melted butter, granulated sugar, brown sugar, eggs, egg yolk, and vanilla until glossy. Mix in the zucchini purée.
4. Whisk cocoa powder, flour, salt, and baking powder together in a separate bowl.
5. Fold the dry ingredients into the wet ingredients just until combined. Fold in the semisweet chocolate chips.
6. Spread the batter evenly in the prepared pan.
7. Bake for 25–30 minutes, until the edges are set and a tester inserted in the center shows moist crumbs without liquid batter.
8. Cool completely before lifting from the pan and slicing into 16 brownies.
Notes
Do not squeeze or drain the zucchini purée.
Avoid overmixing the batter after adding the flour.
Begin checking the brownies around 25 minutes. They are done when the edges are set and a center tester has moist crumbs but no liquid batter.
Melted chocolate from a chocolate chip should not be confused with uncooked batter.
Allow the brownies to cool completely before slicing because the center becomes denser and fudgier as it cools.
Nutrition
- Serving Size: 1 brownie
- Calories: 170 kcal
- Sugar: 19g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 3g
- Cholesterol: 43mg