Fudgy Zucchini Brownies
Fudgy zucchini brownies topped with a rich dark chocolate frosting.
Equipment
- oven
- food processor or blender
Ingredients
Brownies
- 1½ C. zucchini roughly chopped into 1" pieces
- 3 tbsp. butter melted
- 3 eggs large
- 1 tsp. vanilla paste vanilla extract works too
- 1/2 tsp. baking powder
- 1/2 tsp. espresso powder
- 1/3 tsp. Kosher salt
- 1/2 C. all-purpose flour
- 2/3 C. unsweetened cocoa powder Dutch-processed
- 3/4 C. granulated sugar
- 3/4 C. semi-sweet chocolate chips
Frosting
- 1/4 C. heavy cream
- 3/4 C. semi-sweet chocolate chips
Instructions
Brownies
- Preheat oven to 350˚F/177˚C.
- Lightly butter and line a 9"x9" square baking pan with parchment paper.
- Into the bowl of a food processor add zucchini, butter, eggs, and vanilla extract. Pulse until completely smooth, scraping down the sides to make sure that there are no chunks of zucchini.
- Add to the puree, baking powder, espresso powder, salt, flour, cocoa powder, and sugar. Pulse until just combined.
- Add the chocolate chips and pulse a few times to break the chocolate up slightly.
- Pour the batter into the prepared pan.
- Bake for 25-30 minutes or until a toothpick inserted comes out with wet crumbs.
Frosting
- In a large microwave-safe bowl combine the chocolate chips and cream.
- Microwave for 30-second intervals until the chocolate begins to soften and the cream gets steamy. Stir until the chocolate is incorporated into the cream and becomes shiny and smooth.
- Pour the chocolate on to the completely cooled brownies. Allow the frosting to cool completely for a set frosting or eat warm for a gooey experience. :)
Notes
This recipe is adapted from King Arthur Flour.
Nutrition
Calories: 251kcalCarbohydrates: 35gProtein: 5gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 76mgPotassium: 362mgFiber: 5gSugar: 20gVitamin A: 154IUVitamin C: 4mgCalcium: 47mgIron: 3mg
Tried this recipe?Let us know how it was!