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Brown Butter Zucchini Brownies Recipe with Sea Salt Caramel Swirl Easy

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These brownies combine the nutty depth of brown butter with moist zucchini and a luscious sea salt caramel swirl, creating a fudgy, comforting dessert with a sneaky veggie twist.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 ½ cups (300g) granulated sugar
  • ½ cup (100g) packed light brown sugar
  • 3 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1 cup (125g) all-purpose flour (use gluten-free blend if needed)
  • ¾ cup (75g) unsweetened cocoa powder, preferably Dutch-processed
  • ½ teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 ½ cups (about 180g) grated zucchini, squeezed dry
  • ¾ cup (150g) granulated sugar (for caramel)
  • 3 tablespoons (45g) unsalted butter, cubed and room temperature (for caramel)
  • ½ cup (120ml) heavy cream, warmed (for caramel)
  • 1 teaspoon flaky sea salt (like Maldon) (for caramel)

Instructions

  1. Brown the butter: Place 1 cup (227g) unsalted butter in a medium saucepan over medium heat. Stir frequently as it melts, then begins to foam and turn golden brown, releasing a nutty aroma. This should take about 5-7 minutes. Be careful not to burn it — once browned, immediately remove from heat and transfer to a heatproof bowl to cool slightly.
  2. Prepare the zucchini: While the butter browns, grate 1 ½ cups (180g) zucchini using a box grater or food processor. Place the grated zucchini in a clean kitchen towel and squeeze out as much moisture as possible to avoid soggy brownies. Set aside.
  3. Mix wet ingredients: In a large bowl, combine the browned butter, 1 ½ cups (300g) granulated sugar, and ½ cup (100g) packed brown sugar. Whisk until well blended. Add 3 large eggs, one at a time, whisking after each addition. Stir in 1 teaspoon vanilla extract.
  4. Combine dry ingredients: In a separate bowl, sift together 1 cup (125g) all-purpose flour, ¾ cup (75g) cocoa powder, ½ teaspoon baking powder, and ¼ teaspoon sea salt.
  5. Fold dry into wet: Gradually add the dry ingredients to the wet mixture, folding gently with a spatula until just combined. Avoid overmixing to keep the brownies tender.
  6. Add zucchini: Fold in the squeezed grated zucchini until evenly dispersed. The batter will be thick and fudgy.
  7. Make the sea salt caramel: In a clean saucepan over medium heat, melt ¾ cup (150g) granulated sugar, swirling the pan occasionally (do not stir) until it liquefies and turns a deep amber color, about 6-8 minutes. Remove from heat, quickly whisk in 3 tablespoons (45g) unsalted butter until melted, then slowly add ½ cup (120ml) warmed heavy cream, whisking continuously until smooth. Stir in 1 teaspoon flaky sea salt. Let cool slightly.
  8. Assemble the brownies: Pour half the brownie batter into the parchment-lined 9×9 inch pan, smoothing evenly. Drizzle half the caramel over the batter, then swirl gently with a knife to create ribbons. Repeat with remaining batter and caramel. Resist the urge to over-swirl.
  9. Bake: Place in a preheated oven at 350°F (175°C). Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. The edges should be set and slightly crisp.
  10. Cool and serve: Let brownies cool completely in the pan on a wire rack before lifting out using the parchment paper.

Notes

Brown butter slowly and watch closely to avoid burning. Dry zucchini thoroughly to prevent soggy brownies. Do not overmix batter to keep brownies tender. Swirl caramel when it is pourable but not set. Test doneness with a toothpick that comes out with moist crumbs. For fan-assisted ovens, reduce temperature by 25°F (15°C). Optional add-ins include chopped nuts or chocolate chunks. Caramel can be made ahead and gently rewarmed before use.

Nutrition

Keywords: brown butter brownies, zucchini brownies, sea salt caramel, fudgy brownies, easy dessert, vegetable brownies, gluten-free option, vegan adaptation

Find it online: https://platebelle.com/brown-butter-zucchini-brownies-recipe-with-sea-salt-caramel-swirl-easy/