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Delicious Fudgy Brown Butter Zucchini Brownies Recipe with Easy Caramel Drizzle

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These fudgy brown butter zucchini brownies with caramel drizzle are moist, rich, and packed with nutty, toasty flavor. The zucchini adds subtle sweetness and moisture, while the caramel drizzle adds indulgence.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned until nutty and fragrant
  • 1 cup (200g) granulated sugar
  • ½ cup (100g) packed brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • ¾ cup (90g) all-purpose flour (or almond flour for gluten-free)
  • ½ cup (50g) unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 medium zucchini, shredded and squeezed dry (about 1 to 1½ cups)
  • For the caramel drizzle:
  • ½ cup (100g) brown sugar
  • ¼ cup (60ml) heavy cream (or coconut cream for dairy-free)
  • 2 tablespoons (28g) unsalted butter
  • 1 teaspoon vanilla extract
  • A pinch of salt

Instructions

  1. Brown the butter: In a medium saucepan over medium heat, melt the unsalted butter. Stir often until it foams and turns golden brown with nutty aromas (about 5-7 minutes). Remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix sugars and eggs: In a large bowl, whisk together granulated sugar and brown sugar. Add eggs and vanilla extract. Whisk vigorously until pale and slightly thickened (about 2 minutes).
  3. Combine wet ingredients: Slowly pour warm brown butter into the sugar mixture while whisking gently to prevent cooking the eggs.
  4. Prepare dry ingredients: In a separate bowl, sift together flour, cocoa powder, baking powder, and salt.
  5. Add dry to wet: Fold dry ingredients into wet mixture using a rubber spatula. Mix just until combined to avoid tough brownies.
  6. Prepare zucchini: Shred zucchini finely and squeeze out excess moisture using a clean towel or paper towels. Gently fold zucchini into batter.
  7. Pour batter into pan: Transfer batter evenly into a prepared 9×9 inch baking pan. Smooth the top with a spatula.
  8. Bake: Preheat oven to 350°F (175°C). Bake for 25-30 minutes. Check doneness with a toothpick; it should come out with a few moist crumbs.
  9. Cool completely: Let brownies cool in the pan on a wire rack for at least 30 minutes for fudgy texture.
  10. Make caramel drizzle: In a small saucepan, combine brown sugar, heavy cream, and butter over medium heat. Stir constantly until thickened and bubbling (about 5 minutes). Remove from heat, stir in vanilla extract and salt. Let cool slightly.
  11. Drizzle and serve: Drizzle caramel over cooled brownies using a spoon or piping bag. Slice into squares and enjoy.

Notes

Keep a close eye on the butter when browning to avoid burning. Squeeze zucchini dry to prevent gummy brownies. Fold dry ingredients gently to avoid tough texture. Bake until toothpick comes out with moist crumbs. Warm caramel gently if it thickens too much before drizzling.

Nutrition

Keywords: brownies, zucchini brownies, brown butter, caramel drizzle, fudgy brownies, easy dessert, moist brownies, gluten-free adaptable, dairy-free option

Find it online: https://forkmila.com/delicious-fudgy-brown-butter-zucchini-brownies-recipe-with-easy-caramel-drizzle/