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Fudgy Brown Butter Zucchini Brownies Recipe with Sea Salt Caramel Drizzle

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These fudgy brown butter zucchini brownies with a luscious sea salt caramel drizzle combine nutty richness and moist zucchini for a decadent yet sneaky treat. Perfect for any occasion, they offer a comforting balance of flavors and textures.

Ingredients

Scale
  • 1 cup (227 g) unsalted butter, browned until nutty and fragrant
  • 1 cup (200 g) granulated sugar
  • ½ cup (100 g) brown sugar, packed
  • 2 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ⅓ cup (35 g) unsweetened cocoa powder, sifted
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup (about 1 medium) zucchini, finely shredded and squeezed dry
  • ½ cup (90 g) dark chocolate chips or chunks (optional)
  • For the Sea Salt Caramel Drizzle:
  • 1 cup (200 g) granulated sugar
  • 6 tablespoons (85 g) unsalted butter, cut into pieces
  • ½ cup (120 ml) heavy cream, warmed
  • 1 teaspoon sea salt (adjust to taste)

Instructions

  1. Brown the Butter (about 5-7 minutes): In a medium saucepan over medium heat, melt the unsalted butter. Keep stirring as it foams and then turns golden brown with a nutty aroma. Watch closely to prevent burning. Once browned, immediately remove from heat and pour into a heatproof bowl to cool slightly.
  2. Mix Sugars and Eggs (5 minutes): To the cooled brown butter, add granulated sugar and brown sugar. Stir to combine, then whisk in the eggs one at a time. Add vanilla extract. The mixture might look a bit grainy from the sugar but will smooth out when dry ingredients are added.
  3. Combine Dry Ingredients (3 minutes): In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. This step ensures even mixing and prevents lumps.
  4. Incorporate Dry Ingredients (2-3 minutes): Gradually fold the dry ingredients into the wet mixture using a spatula. Mix gently to avoid overworking the batter — you want it just combined for tender brownies.
  5. Add Zucchini and Chocolate Chips (2 minutes): Fold in the finely shredded and well-drained zucchini along with the chocolate chips if using. The zucchini adds moisture without making the batter runny; don’t skip draining it!
  6. Prepare the Pan and Bake (30-35 minutes): Preheat your oven to 350°F (175°C). Line an 8×8-inch pan with parchment paper, leaving an overhang for easy removal. Pour batter evenly into the pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted near the center comes out with moist crumbs but not wet batter.
  7. Make the Sea Salt Caramel (15 minutes): While brownies bake, prepare the caramel. In a clean saucepan over medium heat, melt sugar, stirring constantly until it turns amber and smooth. Immediately add butter pieces (careful, it will bubble vigorously), whisk until combined. Slowly pour in warm heavy cream while whisking continuously until silky. Stir in sea salt, then remove from heat. Let cool slightly.
  8. Cool and Drizzle (10 minutes): Once brownies are done, let them cool completely in the pan. Use the parchment overhang to lift them out. Drizzle the sea salt caramel generously over the top. For extra flair, sprinkle a tiny pinch of flaky sea salt on the caramel.

Notes

Brown the butter carefully to avoid burning; remove from heat as soon as it turns golden brown with a nutty aroma. Squeeze out excess moisture from shredded zucchini to keep batter from becoming too wet. Cool brownies completely before drizzling caramel to prevent it from melting and running off. Parchment paper lining is essential for easy removal and clean slicing. For gluten-free option, substitute all-purpose flour with almond flour. Vegan and nut-free variations are possible with ingredient swaps.

Nutrition

Keywords: brownies, zucchini brownies, brown butter, sea salt caramel, fudgy brownies, dessert, chocolate, hidden veggies, easy brownies

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